{
  "type": "article",
  "title": "This Protein-Packed Black Chana Kebab Recipe Rivals Any Restaurant Starter",
  "summary": "Made with black chickpeas, paneer and everyday spices, these gluten-free kebabs are loaded with protein and fibre, and they're simple enough to whip up for dinner or pack into a kid's tiffin.",
  "content": "Looking for a healthy snack you can whip up at home in no time? This black chana kebab recipe delivers restaurant-style flavour while packing in protein, fibre, vitamins and minerals that keep you full for longer. Despite being completely vegetarian, it tastes every bit as good as a non-veg kebab, and it is remarkably simple to put together. Made from black chickpeas, a handful of spices and everyday pantry staples, these kebabs are also gluten-free and light on the stomach, making them a great choice for evening snacks, a dinner starter or when guests drop by.\n\nWhat You Need\nStart by soaking 500 grams of black chickpeas overnight. Alongside the chickpeas, keep 100 grams of paneer, one medium-sized onion, 3 cloves of garlic, a 1-inch piece of ginger and 1 green chilli ready. For flavour, the recipe calls for ½ teaspoon cumin powder, 1 teaspoon whole coriander seeds, 2 green cardamoms, 3 cloves, a 1-inch cinnamon stick and 5 black peppercorns. To bind the mixture, add 100 grams of roasted gram flour (besan). Finally, 2 tablespoons of chopped coriander leaves, 2 tablespoons of mint, salt to taste and water as needed go into rounding off the kebab mixture.\n\nHow to Cook the Chickpeas\nRinse the overnight-soaked black chickpeas thoroughly. Transfer them to a pressure cooker along with chopped onion, cloves, black peppercorns, cinnamon, garlic, green cardamom, ginger, green chilli, coriander seeds and salt to taste. Add roughly two cups of water, close the lid and cook on medium flame for 4 to 5 whistles. Once the chickpeas turn soft, switch off the flame. After the pressure releases on its own, drain off any excess water so the chickpeas are ready for the next step.\n\nPreparing the Kebab Mixture\nDrain the boiled chickpeas and let them cool completely before grinding them in a mixer, either coarse or smooth depending on preference. Into this ground mixture, add mashed paneer, finely chopped coriander leaves, mint leaves and the roasted gram flour. Season with salt and cumin powder, then knead everything together by hand until the mixture binds well. Once ready, shape the mixture into seekh kebabs, or roll it into round tikkis if that is your preference. Lightly brush the shaped kebabs with oil before moving them to the pan.\n\nGetting the Perfect Sear\nHeat a non-stick tawa or grill pan on medium flame. Add a teaspoon of oil and spread it evenly across the surface. Carefully place the shaped kebabs on the hot tawa and cook for 3 to 4 minutes on each side, until they turn golden and slightly crisp. Keep flipping them occasionally so they cook evenly on all sides. Once the kebabs turn a rich golden brown, transfer them onto a serving plate.\n\nHow to Serve It\nServe the black chana kebabs piping hot with green chutney, onion rings and a wedge of lemon, and this healthy, tasty snack is bound to be a hit. The flavour multiplies several times over when paired with a fresh coriander-mint chutney and onion salad. A quick chutney can be made at home using coriander, mint, green chilli, lemon and spices. Serve the hot kebabs alongside this chutney to guests, and they won't stop praising it. This healthy snack also pairs wonderfully with evening tea, and works as a nutritious, tasty addition to kids' tiffin boxes. Packed with protein and fibre, these kebabs are equally loved by children and adults alike.\n\nWhat this means for you\nWhat this means for you:\n\n• This recipe is useful for anyone looking for a protein and fibre rich vegetarian snack, especially gym-goers or people following a healthy diet.\n• Being gluten-free, it's also a safer option for people who are sensitive to or allergic to gluten.\n• It works as a nutritious, tasty option for kids' tiffin boxes, giving parents an easy way to add variety to everyday meals.\n\nQuestions & Answers\n\n1. How many chickpeas are needed to make black chana kebabs?\nYou need 500 grams of soaked black chickpeas.\n\n2. How many whistles does it take to cook the chickpeas in a pressure cooker?\nThey're cooked on medium flame for 4 to 5 whistles.\n\n3. Is this recipe gluten-free?\nYes, black chana kebabs are gluten-free and light.\n\n4. What should the kebabs be served with?\nThey're served hot with green chutney, onion rings and lemon.\n\n5. Are these kebabs good for kids' tiffin?\nYes, being rich in protein and fibre, they make a nutritious option for kids' tiffin boxes.\n\n6. How long should the kebabs be cooked on the tawa?\n3 to 4 minutes on each side, until golden and crisp.\n\n7. What is used to bind the kebab mixture?\n100 grams of roasted gram flour (besan) is added to bind the mixture.",
  "url": "https://trendkia.com/en/food/ghara-para-jhatapata-banaen-ye-protina-se-bharapura-kale-chane-ke-kababa-svada-men-denge-restorenta-ko-takkara-4052",
  "category": "Food",
  "publishedAt": "2026-07-02",
  "tags": [
    "Black Chana Kebab",
    "Chana Kebab Recipe",
    "Healthy Snack",
    "Protein Recipe",
    "Veg Kebab Recipe",
    "Dinner Recipe"
  ],
  "language": "en",
  "site": "TrendKia"
}