ITS ALL ABOUT BEING A VEGETARIAN!! AFETR VISITING SO MANY RESTAURANTS AND TASTING THE HUGE NUMBER OF KABABAS MY PALLETE STARTED RELISHING THESE KALA CHANA KABABS. SO AFTER EXPERIMENTING AND SPOILING N NUMBER OF TIMES I FINALLY FOUND A PERFECT RECIPE. THE BEST PART IS I THAT LEARNT IT FROM ONE OF MY HOUSE HELPS IN LUCKNOW THE CITY OF 'KABABS'.

SO HERE IS THE RECIPE TO THE AUTHENTIC CHANA KABABS.FULL OF NUTRITION AND OIL FREE.MADE WITH MY FRIEND ROHINI AZAD DEWAN.

                                                        KALA CHANA KABABS

 

CHANA DAL KABAB

 

                                      


INGREDIENTS:

• 250 GMS BLACK CHANA
• 4 TO 5 CLOVES OF GARLIC
• 2 " OF GINGER
• 3 TO 4 CHOPPED GREEN CHILLIES
• 2 TSP GARAM MASALA
• 4 TSP CHAAT MASAL
• SALT AS PER TASTE
• 1/2 TSP RED PEPPER POWDER
• 1 TSP DRY MANGO POWDER(AMCHOOR)
• CHOPPED FRESH CORIANDER LEAVES
• OIL FOR TEMPERING(DESI GHEE PREFFERED)

ONIONS FOR GARNISHING

FOR MINT CHUTNEY

• 1 PACK OF FRESH CORIANDER LEAVES
• 1/4 PACK OF MINT LEAVES
• 1/2 CUP HUNG CURD
• 1/2 TSP LEMON JUICE
• 1 GREEN CHILLI
• SALT TO TASTE
• 2 TO 3 PINCHES OF SUGAR

METHOD:

• SOAK THE BLACK CHANA OVERNIGHT OR FOR ATLEAST 4 TO 5 HRS. DRAIN AND RINSE NICELY. PUT IT IN PRESSURE COOKER WITH GARLIC,GINGER,SALT,GREEN CHILLIES.ADD WATER AND PRESSURE COOK
• DONT ADD MUCH WATER,ONLY AS MUCH REQUIRED FOR BOILING. THAT IS 4 TO 5 CUPS. PRESSURE COOK TILL SOFT.
• NOW OPEN THE PRESSURE COOKER LID AND LET THE EXCESS WATER EVAPORATE. THE CHANA SHOULD NOT TURN TOO DRY. ELSE IT WILL BE DIFFICULT TO MASH THEM IN MIXER.
• NOW LET THE MIX COOL DOWN.
• TAKE A MIXER AND  MAKE A THICK PASTE OF IT,BY CHURNING.
• KEEP PATIENCE IT WILL TAKE SOME TIME.
• DONT ADD TOO MUCH WATER AS IT WILL BE DIFFICULT TO MAKE KABABS OTHERWISE.
• IF IT GET WATERY CAN ADD A BIT OF BESAN
• YOUR BATTER IS READY,ADD CHAAT MASALA.DRY MANGO POWDER,FRESH CHOPPED CORIANDER LEAVES,1 CLOVE OF CHOPPED GARLIC(IF REQUIRED) AND RED PEPPER POWDER.
• MIX IN NICELY.AND MAKE TIKKIS OUT OF IT.
• ADD MINIMUM OIL REQUIRED ON A NON STICK PAN AND SERVE ONCE GOLDEN BROWN IN COLOUR.

MINT CHUTNEY:

•  WASH CORIANDER,GREEN CHILLIES AND MINT LEAVES
• PUT IN A MIXER AND PUREE IT NICELY
• NOW ADD HUNG CURD,SALT,DROPS OF LEMON,SUGAR AND JUST CHURN IT ONCE MORE.
• SERVE CHILLED,WITH KABABS.

GARNISH WITH ONION RINGS SOAKED IN LEMON,SALT AND BLACK PEPPER.

TASTES BEST WITH ROOMALI ROTI OR LACHA PARATHA.