Chickpea/Kabuli chana kebab /chickpea fritters  is a super healthy, tasty and mouth-watering recipe. This kebab is soft and light in texture that it just melts in the mouth. It is a perfect recipe for the party, especially for vegetarian people. Chickpea along with Palak/spinach and some spices give a nice distinct taste.

How to make tasty & yummy snack Kabuli Chana/Chickpea Kebab/Chickpea fritters

Chickpea is a rich source of protein along with other vital minerals like calcium, iron, magnesium, and phosphorus. So why not to eat those nutrients in a tasty way.

You can also try my other recipes of snacks like 

Soya Cheese Nuggets

Kabuli Chana/ Chickpea Kebab

Dahi ke Kebab

Cheese Ball

Instant Masoor Dal idli

Aloo Bhujiya

Baked Potato Fingers

Ingredients:

• Chickpea/Kabuli chana(soaked overnight) – 1 cup
• Palak/spinach(blanched and finely chopped) – 1/2 cups
• Finely chopped onion – 1
• Red chilli powder – 1 tsp
• Garam masala powder – 1 tsp
• Garlic – 4 clove
• Ginger – 1”
• Cumin/jeera – 1 tsp
• Green chilli – 2 to 3
• Salt – to taste
• Coriander powder – 1 tsp
• Chat masala powder – 1 tsp
• Bread crumb – 1 cup
• Oil – to fry

 

Method:

• Wash and soak Kabuli chana/chickpea overnight or for at least 6 to 7 hours in warm water.

 

• Drain the water. Grind the chickpea/Kabuli chana along with garlic, ginger, cumin and green chilli to a coarse to a fine paste without adding water. By saying this I mean maximum part should be finely grinded keeping some part as a coarse paste. The moisture in the chickpea is sufficient to make a paste.
• Take the paste in a bowl.
• Blanch the spinach/palak by adding it to the boiling water. Blanching will remove the raw taste of palak/spinach. Add 1 tsp of salt to the water to retain the green color of palak/spinach.
• Remove the palak/spinach from the hot water and place it in a bowl of cold water. Leave it for 2 minutes.
• Remove the palak/spinach from the water and chop finely. This should measure 1/2 cup.

 

• Add the remaining ingredients to the paste along with chopped palak/spinach. Mix properly and leave aside, covered, for 10 minutes.

 

• In the meantime heat oil in a kadhai for frying the kebab.
• Roll the mixture into a kebab.
• Coat each kebab with bread crumbs.

 

• Fry on low flame so that it is well cooked from inside. Fry till golden brown.

• Serve hot with tomato sauce or mint chutney.

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