kala chana kabab

Kala Chana Kabab or also called as vegetarian shami kabab is a delicious and nutritious plant-based appetizer or snack made with black chickpeas and spices.

Air Fryer Kala chana kabab recipe

Black Chickpea/kala chana

tsp salt

water

Boiled chickpeas

onion

ginger

garlic

green chilies

cumin seeds

flour

Red chilli powder

coriander powder

tsp garam masala

tsp black pepper powder

tbsp mint leaves ((fresh

coriander leaves ((with stems))

lemon

Salt

tbsp oil

Wash and soak 1 cup of black chickpeas overnight or for 8-9 hours.

After the said period, drain the water from the chickpeas and put them in pressure cooker with 3 cup water and 1/4 tsp salt.

Pressure cook for 5 whistles. If you don't have pressure cooker, you can boil the chickpeas in pan with a lid or the way you want.

After the pressure is released from pressure cooker, open the lid and take out the chickpeas and let them cool completely. Do not discard the water in which chickpeas were boiled as that is consumable.

Transfer the chickpeas in blender along with boiled chickpeas, 1 onion, small piece of ginger, 3-4 garlic cloves, 2 green chilies, 1 tsp roasted cumin seeds, 2 tbsp roasted gram flour, red chilli powder to taste, 1 tsp coriander powder, 1/4 tsp black pepper powder, 1 tsp garam masala, 2 tbsp mint leaves (fresh or dry), handful of coriander leaves (with stems), juice of one lemon and salt to taste.

Grind the ingredients to a coarse paste.

Bring out the paste in a bowl.

Add 2 tbsp oil and mix. You need not to  add oil if going to fry kabab in oil.

Take a portion of dough and shape it into a kabab or patties.

Put the kabab in greased air Fryer basket. Alternatively you can shallow fry them.

Brush them with oil both the sides.

Air fry @160°C for 15 minutes or until the kababs turn brown and crisp.

Also these kababs can be baked in pre-heated oven @180°C for 20-25 minutes or until golden and crisp.

Serve hot with a dip of your choice.

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