If you’re looking for a flavorful, healthy, and hearty vegan snack or appetizer, Kala Chana Kebab should definitely be on your list. This delightful dish, made from black chickpeas (Kala Chana), is packed with protein, fiber, and essential nutrients. Not only is it a fantastic alternative to meat-based kebabs, but it’s also perfect for anyone following a vegan or vegetarian lifestyle.
Kala Chana Kebab is a popular snack in Indian cuisine, particularly loved for its rich taste and satisfying texture. Whether you’re serving it at a party, looking for a filling lunch, or craving something to munch on during your tea time, this recipe is sure to impress everyone. Let’s dive into the world of black chickpeas and explore how you can make this scrumptious treat at home.
What are Kala Chana (Black Chickpeas)?
Kala Chana, or black chickpeas, are small, dark-colored legumes that are slightly smaller and firmer than the commonly known yellow chickpeas. They are often used in various Indian and Middle Eastern dishes, including curries, salads, soups, and snacks. Black chickpeas are incredibly nutritious, offering a high protein content, which makes them a perfect choice for vegan and vegetarian diets. They also provide a good amount of fiber, iron, calcium, and other essential vitamins and minerals.
Unlike their lighter counterparts, Kala Chana have a nuttier, earthier flavor and a firmer texture. These qualities make them ideal for dishes like veggie cutlets, vegetable snacks, and, of course, kebabs.
Why Kala Chana Kebab?
The Kala Chana Kebab offers a unique twist on the traditional kebab. It is packed with the wholesome goodness of black chickpeas, making it a fantastic protein-rich option for those on a plant-based diet. This kebab recipe combines black chickpeas with a variety of spices and herbs to create a delicious, savory snack that can be enjoyed by vegans and non-vegans alike.
In addition to being incredibly tasty, Kala Chana Kebab is an excellent source of plant-based protein, making it an ideal choice for anyone looking to increase their protein intake without relying on animal products. The blend of spices adds an aromatic punch to the dish, while the crispy exterior gives way to a soft, flavorful interior.
Kala Chana Kebab Ingredients
To make Kala Chana Kebab, vous aurez besoin des ingrédients suivants:
- 1 cup Kala Chana (Black Chickpeas) – Soaked overnight
- 1 medium-sized onion – Finely chopped
- 1 medium-sized tomato – Finely chopped
- 1/2 cup boiled potatoes – Mashed
- 1/4 cup fresh coriander leaves – Chopped
- 2-3 green chilies – Finely chopped (adjust to taste)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder – Or adjust to taste
- 1 teaspoon ginger-garlic paste
- 1 cuillère à soupe de jus de citron
- 1/4 cup bread crumbs – Or rice flour for a gluten-free version
- Sel – To taste
- Oil – For shallow frying
These ingredients come together to create a flavor-packed mixture that you can shape into kebabs and fry until golden brown. The black chickpeas provide a nutty and earthy base, while the spices give the dish the signature Indian kebab taste. The mashed potatoes help bind the mixture together, ensuring that the kebabs hold their shape when cooked.
How to Make Kala Chana Kebab
Follow these simple steps to create mouthwatering Kala Chana Kebabs:
1. Prepare the Black Chickpeas (Kala Chana)
Start by soaking 1 cup of black chickpeas (Kala Chana) overnight in water. The next day, drain the water and rinse the chickpeas thoroughly. You can either cook the chickpeas in a pressure cooker for about 3-4 whistles or in a regular pot until they are soft and tender but not mushy.
2. Mash the Kala Chana
Once the black chickpeas are cooked and softened, set them aside to cool down slightly. Then, mash the chickpeas using a potato masher or a food processor. You want to keep some texture, so don’t mash them too finely. The slight coarseness will add to the kebab’s texture.
3. Prepare the Spice Mix
In a mixing bowl, combine the mashed black chickpeas with finely chopped onions, tomatoes, green chilies, fresh coriander leaves, and mashed boiled potatoes. Add the ginger-garlic paste, cumin powder, coriander powder, garam masala, red chili powder, and salt. Mix everything well until the ingredients are well incorporated.
4. Shape the Kebabs
Once the mixture is ready, check the consistency. If it feels too loose or wet, add breadcrumbs or rice flour to help bind the mixture. The dough should be firm enough to hold its shape when formed into patties or cylindrical kebabs.
Take small portions of the mixture and shape them into small patties or kebabs, pressing them gently to form even shapes. Make sure the kebabs are neither too thick nor too thin to ensure they cook evenly.
5. Fry the Kala Chana Kebabs
Heat a little oil in a non-stick skillet or pan over medium heat. Once the oil is hot, carefully place the prepared kebabs into the pan. Fry them on medium heat until they turn golden brown and crispy on both sides, about 3-4 minutes per side.
Ensure the heat is medium, as cooking them on high heat might cause the exterior to burn before the inside cooks properly. If you prefer a healthier version, you can also bake these kebabs in a preheated oven at 180°C (350°F) for 15-20 minutes, flipping them halfway through.
6. Servir et Déguster
Once the Kala Chana Kebabs are golden brown and crispy, remove them from the pan and place them on a paper towel to absorb excess oil. Serve them hot with a side of chutney, such as mint chutney or tamarind chutney, for added flavor.
Tips for Perfect Kala Chana Kebab
- Soak the Black Chickpeas Properly: Soaking the Kala Chana overnight is essential for softening them. If you don’t soak them, the texture of the kebabs may not be as smooth and tender.
- Mash the Chickpeas Coarsely: To get a perfect texture, mash the chickpeas coarsely rather than turning them into a paste. A little chunkiness gives the kebabs a better bite.
- Adjust the Spices: You can customize the spice mix based on your taste preferences. If you like it spicier, increase the amount of green chilies or chili powder. You can also add a pinch of asafoetida (hing) or fennel seeds for a unique flavor.
- Binding the Mixture: If the mixture is too soft, adding breadcrumbs or rice flour helps bind the ingredients together. Ensure the mixture isn’t too wet, or the kebabs may fall apart during frying.
- Frying Option: If you want to make this recipe even healthier, you can shallow fry the kebabs or bake them in the oven for a crispy, guilt-free snack.
Kala Chana Kebab: A Perfect Vegan Snack
Kala Chana Kebab is not only delicious but also an excellent choice for anyone following a vegan or plant-based diet. Black chickpeas are a rich source of protein and fiber, making them an ideal ingredient for making vegetable cutlets, veggie snacks, and other vegan-friendly recipes. This dish can be enjoyed as a snack, appetizer, or part of a larger meal.
Whether you’re looking for a healthy snack to munch on during the day, a party appetizer, or a flavorful addition to your Indian snacks menu, Kala Chana Kebab fits the bill perfectly. The combination of the earthy flavor of Kala Chana with the warm Indian spices creates a truly delectable treat that everyone will love.
Conclusion: A Must-Try Black Chana Recipe
In conclusion, the Kala Chana Kebab recipe is a fantastic way to enjoy black chickpeas, or Kala Chana, in a unique and delicious way. This flavorful kebab, made with black chickpeas, potatoes, and aromatic spices, is the perfect vegan snack or appetizer. Whether you’re hosting a party, preparing a snack for the family, or simply looking for a nutritious and satisfying dish, Kala Chana Kebab will never disappoint.
This recipe is just one of many delicious vegan recipes that feature black chickpeas as the star ingredient. It’s not only a great option for vegans but also for anyone looking to enjoy a healthy, plant-based meal. So, gather your ingredients, roll up your sleeves, and prepare to indulge in one of the most flavorful and satisfying Indian snacks – Kala Chana Kebab!
French 
English 
Spanish 
Portuguese