Your Lunchbox conundrum and healthy starter hunt - Solved.
For the longest time I have been trying to do different variations of kebabs..yes, if you visit my blog you will see I already have a plethora of kebabs and tikkas plated and happily devoured.but I wanted something new and fabulous.
That's when these awesome Kaala Chanaa kebabs happened.
Fabulously yummy and absolutely healthy Shikhampuri Kebabs..
These are made from kaala channa , filled in the centre with a light hung curd and spicy coriander chutney..and shallow/tawa fried..
Simple, delicious, healthy and filling when served as wraps over mini rotis.
- 2 cups kaala channa,pre-soaked and boiled
- 2 cups potatoes,Boiled and mashed
- 2 inch Fresh Ginger ,minced or chopped fine
- 4-5 cloves Garlic, minced or chopped fine
- 4-5 Green Chillies ,chopped fine
- 2 tablespoon red chillie powder
- 1 tablespoon aamchoor powder
- 1 teaspoon coriander powder
- 1 tablespoon garam masala
- 1 teaspoon black pepper powder
- Salt to taste
- 1/2 cup Mint and Coriander leaf ,chopped fine
- 1 Lemon, juiced
- 1/2 cup besan or gram flour for coating
- 2-4 tablespoon Olive Oil
- 200 ml Hung Curd
- Coriander mint chutney.
- Soak kaale channe for 5-6 hours or overnight.
- Pressure cook with salt till soft in minimal water and drain any excess water left. Grind in chopper to a smooth paste. (add a little water if needed)
- Mix ground kaale channe with equal quantity of boiled mashed potato.
- Add the minced ginger, garlic & green chillies.
- Add red chilli powder, coriander powder, amchur, garam masala and kali Mirch and mix to combine.
- Also add a generous amount of mint and coriander lead to it.
- Add a squeeze of lemon juice to the kebab mix.
- Taste and adjust seasonings according to individual taste.
- In a separate bowl,mix some hung curd or greek yoghurt if you have it with spicy green chutney to make a spicy filling.
- Now take a portion of the kaala channa mix, form into an open cup.
- Spoon a heaped teaspoon of the thick spicy chutney-curd filling into the cup. Carefully seal from all sides.
- Very gently pat it lightly on both sides with besan and seal any cracks.
- Heat a girdle or tawa. Add 2 tablespoon of olive oil and heat it.
- Shallow fry 3-4 kebabs on a hot pan till golden.Make sure the gas flame is on low the entire time or else the besan will burn and the insides will remain raw.
- Method for the hung curd :
- Take 300 ml of good quality full fat curd and hang it in a muslin cloth. Let the water drip in a bowl over night.
- Take it out of the cloth in the morning. Whisk lightly before use. Hung crud is ready for the filling.
- I served these by themselves..and also tried it out as wraps on mini rotis..
- Smear some hari chutney on the roti, some ketchup or tamarind chutney,add the kebab..pile on some lachha onion, a squeeze of lime, chillies and coriander leaf...
- Enjoy a hot and tasty wrap.
I want to thank a fellow blogger Ruchi Airen for this fabulous recipe from her mom's treasure trove.Do visit her amazing blog for some more wonderful recipes!
Labels: Indian, kebabs, starter