Shikampuri Kebab Recipe - Kebabs made with Brown Chickpeas

Name: Shikampuri Kebab Recipe - Kebabs made with Brown Chickpeas
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Kala Chana (1 cup Kala Chana (Brown Chickpeas)); 2 pieces White Potatoes (2 Potato (Aloo) boiled and mashed); 1 piece Ginger (1 inch Ginger grated); 3 cloves Garlic (3 cloves Garlic finely chopped); 3 pieces Green Chili (3 Green Chillies finely chopped); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder (or to taste)); 1 tsp Amchur (1 teaspoon Amchur (Dry Mango Powder)); ½ tsp Ground coriander (1/2 teaspoon Coriander Powder (Dhania)); 1 tbsp Garam Masala (1 tablespoon Garam masala powder); ½ tsp Black Pepper (1/2 teaspoon Black pepper powder); 0 pieces Table Salt (Salt to taste); 4 sprig Cilantro (4 sprig Coriander (Dhania) Leaves finely chopped); 1 piece Lemon Juice (1 Lemon juice); ¼ cup Gram Flour (1/4 cup Gram flour (besan)); 0 pieces Vegetable Oil (Oil as required (vegetable oil used)); 200 g Greek Yogurt (200 grams Hung Curd (Greek Yogurt))

Shikampuri Kebab Recipe - Kebabs made with Brown Chickpeas - Indian Snack Recipes (Indian)

55 minIndian

Servings4

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Vegetarian
Gluten Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Kala Chana1 cup · 1 cup Kala Chana (Brown Chickpeas)
White Potatoes2 pieces · 2 Potato (Aloo) boiled and mashed
Ginger1 piece · 1 inch Ginger grated
Garlic3 cloves · 3 cloves Garlic finely chopped
Green Chili3 pieces · 3 Green Chillies finely chopped
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder (or to taste)
Amchur1 tsp · 1 teaspoon Amchur (Dry Mango Powder)
Ground coriander½ tsp · 1/2 teaspoon Coriander Powder (Dhania)
Garam Masala1 tbsp · 1 tablespoon Garam masala powder
Black Pepper½ tsp · 1/2 teaspoon Black pepper powder
Table Salt0 pieces · Salt to taste
Cilantro4 sprig · 4 sprig Coriander (Dhania) Leaves finely chopped
Lemon Juice1 piece · 1 Lemon juice
Gram Flour¼ cup · 1/4 cup Gram flour (besan)
Vegetable Oil0 pieces · Oil as required (vegetable oil used)
Greek Yogurt200 g · 200 grams Hung Curd (Greek Yogurt)

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Steps

1To begin making the Shikampuri Kebab Recipe, we will first soak the kala chana in water for about 6 to 8 hours. Once soaked, cook the channa in a pressure cooker until soft. You will know it is cooked well, when you press it between your fingers it will mash easily. Click to see the video recipe of how to cook chana in a pressure cooker.
2Once the channa is cooked and you have all the other ingredients ready, we will now process the ingredients in a food processor.
3Into the food processor, add the cooked kala chana, the green chillies, garlic, ginger, mint & coriander leaves. Pulse to make an almost smooth mixture.
4Add 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. Stir well to combine. Check the salt and spice levels and adjust to suit your taste.
5Our next step is to stuff the kebab mixture with a spoon of yogurt. Do do this, divide the Shikampuri Kebab mixture into equal size large lemon portions. Take each portion,
6Take each portion, and flatten it in the palm of your hand. Spoon a teaspoon of yogurt in the center and bring the edges of the kebab mixture towards the center and seal the filling in. Once you have sealed the kebabs with the filling inside, flatten the Shikampuri Kebabs just a little.
7Proceed the same way with the remaining kebabs.
8Our next step is to cook the Shikampuri Kebab on a pan. Grease and heat a pan on medium heat. 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.
9Serve the Shikampuri Kebabs along the Green Chutney as a tea time snack or even as an appetizer for parties.