Chana Kabab

 Chana Kabab or Chickpea Kabab is a healthy take on the world of kababs. With a good source of carbohydrates and proteins this chana kabab recipe is the most accurate way to enjoy this dish without worrying about health too much. The filling is a crucial part of this recipe as it provides the necessary crunch to the kabab, you can make a roll by putting inside a roti or use it as a wrap by adding sauces of your choice. A comfort food that is delicious and healthy at the same time, what more can you ask for ?😂

Ingredients

• 2 cups Chickpea (kabuli chana)
• 2 bayleaf
• a pinch of baking soda
• salt to taste
• 3 tbsp vegetable oil + required oil for frying
• 1 tsp cumin seeds
• 1/2 tsp fennel seeds (sauf)
• 1 tsp chopped green chilies
• 2-3 finely chopped onions
• 1 tsp ginger garlic paste
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1 tsp red chili powder
• 1.5 tsp amchur powder (dry mango powder)
• 1 tsp garam masala powder

      for the filling

• 1-2 finely chopped onions
• 4 green chilies (finely chopped)
• handful coriander leaves (chopped)
• a pinch of black salt
• 1 tsp lemon juice

Method

1. Soak the chickpea overnight before using.
2. In a pressure cooker add the soaked chickpea, bay leaf, water, a pinch of baking soda and salt.
3. Cover and let it cook on medium flame, 4 whistles would be enough.
4. When it is depressurized open the lid and  check is the chickpea is easily mashable.
5. Strain the water and mash the chickpeas while it is still hot, we need a fine mash.
6. In a kadai heat vegetable oil on low heat and add the cumin seeds, fennel seeds, chopped green chilies and finely chopped onions.
7. Add salt and cook until the onions have turned translucent. Then add ginger garlic paste, cumin powder, coriander powder and red chili powder.
8. Cook on low heat until the raw aroma of ginger garlic goes away.
9. Add the mashed chickpea paste and mix well.
10. Do not add any water, once the masala and the chickpea paste is mixed well add amchur powder and garam masala powder.
11. Mix well and let it cool.
12. For the filling add the chopped onions, green chilies, coriander leaves, black salt and lemon juice, mix well.
13. When the mixture had cooled down, divide the chickpea mix into rough portions. Roll into a ball, with the thumb make a small well in the center  and add the filling. Careful not to overfill.
14. Now seal the opening and shape into a kabab/tikki.
15. On low flame with vegetable oil sear the kabab both sides until  nice golden brown colour appears.
16. Serve with your favourite dip/chutney.