Shikampuri Kebab Recipe - Kebabs made with Brown Chickpeas
A vegetarian North Indian Recipes recipe with kala chana (brown chickpeas), potato (aloo) - boiled and mashed, inch ginger - grated. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Shikampuri Kebab Recipe, we will first soak the kala chana in water for about 6 to 8 hours
kala chana (brown chickpeas)(1 cup) - 2
Once soaked, cook the channa in a pressure cooker until soft
- 3
You will know it is cooked well, when you press it between your fingers it will mash easily
- 4
Click to see the video recipe of how to cook chana in a pressure cooker
kala chana (brown chickpeas)(1 cup) - 5
Once the channa is cooked and you have all the other ingredients ready, we will now process the ingredients in a food processor
- 6
Into the food processor, add the cooked kala chana, the green chillies, garlic, ginger, mint & coriander leaves
kala chana (brown chickpeas)(1 cup)inch ginger - grated(1)cloves garlic - finely chopped(3)green chillies - finely chopped(3)red chilli powder - (or to taste)(1 teaspoon)coriander powder (dhania)(1/2 teaspoon)sprig coriander (dhania) leaves - finely chopped(4) - 7
Pulse to make an almost smooth mixture
- 8
Add the ground channa into a large mixing bowl, add in the mashed potatoes, the red chilli powder, gram flour, coriander powder, amchur, garam masala and red chilli powder
potato (aloo) - boiled and mashed(2)red chilli powder - (or to taste)(1 teaspoon)amchur (dry mango powder)(1 teaspoon)coriander powder (dhania)(1/2 teaspoon)garam masala powder(1 tablespoon)black pepper powder(1/2 teaspoon)sprig coriander (dhania) leaves - finely chopped(4)gram flour (besan)(1/4 cup) - 9
Stir well to combine
- 10
Check the salt and spice levels and adjust to suit your taste
salt - to taste - 11
Our next step is to stuff the kebab mixture with a spoon of yogurt
- 12
Do do this, divide the Shikampuri Kebab mixture into equal size large lemon portions
lemon juice(1) - 13
Take each portion, Take each portion, and flatten it in the palm of your hand
- 14
Spoon a teaspoon of yogurt in the center and bring the edges of the kebab mixture towards the center and seal the filling in
- 15
Once you have sealed the kebabs with the filling inside, flatten the Shikampuri Kebabs just a little
- 16
Proceed the same way with the remaining kebabs
- 17
Our next step is to cook the Shikampuri Kebab on a pan
- 18
Grease and heat a pan on medium heat
- 19
Place the kebabs on the pan, drizzle oil and cook on medium heat flipping multiple times until the kebab is browned well from all the sides
- 20
Serve the Shikampuri Kebabs along the Green Chutney as a tea time snack or even as an appetizer for parties
green chillies - finely chopped(3)
Nutrition Facts
Per serving
Rate this recipe
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Shikampuri Kebab Recipe - Kebabs made with Brown Chickpeas
A vegetarian North Indian Recipes recipe with kala chana (brown chickpeas), potato (aloo) - boiled and mashed, inch ginger - grated. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
20 steps- 1
To begin making the Shikampuri Kebab Recipe, we will first soak the kala chana in water for about 6 to 8 hours
kala chana (brown chickpeas)(1 cup) - 2
Once soaked, cook the channa in a pressure cooker until soft
- 3
You will know it is cooked well, when you press it between your fingers it will mash easily
- 4
Click to see the video recipe of how to cook chana in a pressure cooker
kala chana (brown chickpeas)(1 cup) - 5
Once the channa is cooked and you have all the other ingredients ready, we will now process the ingredients in a food processor
- 6
Into the food processor, add the cooked kala chana, the green chillies, garlic, ginger, mint & coriander leaves
kala chana (brown chickpeas)(1 cup)inch ginger - grated(1)cloves garlic - finely chopped(3)green chillies - finely chopped(3)red chilli powder - (or to taste)(1 teaspoon)coriander powder (dhania)(1/2 teaspoon)sprig coriander (dhania) leaves - finely chopped(4) - 7
Pulse to make an almost smooth mixture
- 8
Add the ground channa into a large mixing bowl, add in the mashed potatoes, the red chilli powder, gram flour, coriander powder, amchur, garam masala and red chilli powder
potato (aloo) - boiled and mashed(2)red chilli powder - (or to taste)(1 teaspoon)amchur (dry mango powder)(1 teaspoon)coriander powder (dhania)(1/2 teaspoon)garam masala powder(1 tablespoon)black pepper powder(1/2 teaspoon)sprig coriander (dhania) leaves - finely chopped(4)gram flour (besan)(1/4 cup) - 9
Stir well to combine
- 10
Check the salt and spice levels and adjust to suit your taste
salt - to taste - 11
Our next step is to stuff the kebab mixture with a spoon of yogurt
- 12
Do do this, divide the Shikampuri Kebab mixture into equal size large lemon portions
lemon juice(1) - 13
Take each portion, Take each portion, and flatten it in the palm of your hand
- 14
Spoon a teaspoon of yogurt in the center and bring the edges of the kebab mixture towards the center and seal the filling in
- 15
Once you have sealed the kebabs with the filling inside, flatten the Shikampuri Kebabs just a little
- 16
Proceed the same way with the remaining kebabs
- 17
Our next step is to cook the Shikampuri Kebab on a pan
- 18
Grease and heat a pan on medium heat
- 19
Place the kebabs on the pan, drizzle oil and cook on medium heat flipping multiple times until the kebab is browned well from all the sides
- 20
Serve the Shikampuri Kebabs along the Green Chutney as a tea time snack or even as an appetizer for parties
green chillies - finely chopped(3)
About this recipe
A vegetarian North Indian Recipes recipe with kala chana (brown chickpeas), potato (aloo) - boiled and mashed, inch ginger - grated. Ready in 55 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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