Kale Chane ke Kabab

I had Kala Chane ka Kabab at Radisson’s Kabab factory years ago. I liked the concept and taste very much back then. So when I had some leftover Kale Chane at  my disposal this time, I decided to turn them into Kababs. I like these because they are healthy and have the power to disappear from the plate quiet soon πŸ™‚
I have been running around since morning and barely managed to click this photograph sans embellishments :-(. Nonetheless I decided to go ahead with the post, as the Kababs do deserve a mention.

Serves: 2

1/2 cup heaped Kala Chana (Black Bengal gram/Black Chick Peas)
Pinch of Soda Bicarb
Bread crumbs from 3 slices
1 tsp Garam Masala
1/2 tsp Jeera Masala
1 tsp Coriander powder
1/4 tsp Red Chili Powder
1/2 tsp Black Salt
1-2 Green Chili
1 tsp ginger paste or finely chopped
1 Black Cardamom
 inch Cinnamon Stick
Salt to taste


  • Soak the Kala Chana overnight. Drain and wash the Peas. Pressure cook along with Salt, Black Cardamom, Cinnamon and Soda Bicarb and 1.5 to 2 cups of water.
  • Drain the stock. Do not throw this stock away. It can be consumed as soup (add jeera powder, black pepper powder, a little butter and few grains of boiled peas for this) or used in other cooking.
  • Grind the peas to a fine paste along with green chilies. 
  • In a mixing bowl, mix together the Peas paste and rest of the spices. Add Bread crumbs gradually so that the mixture hence formed is not too sticky but still soft enough for a Kabab consistency.
  • Refrigerate for 1-2 hours. Though this is an optional step, it enables better handling of the mixture.
  • Make round patties of the Kabab mixture.
  • Heat a non stick griddle. Drizzle with few drops of oil. Shallow fry the patties.
  • Serve hot with Mint and Yoghurt Chutney and Onion rings.
2 Responses to “Kale Chane ke Kabab”
  1. SinFoodie says:

    This looks interesting! i want to eat them now !!

  2. Sharada says:

    Thanks Sush. Come over πŸ˜‰

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