Kale Chane Ke Kabab

• Difficulty: Medium
• Category: Bhojnalaya Recipes
• Cuisine: Punjabi
• Cooking Method: Boiling, Roasting

Ingredients

• 2 cup Kale chane
• 2 qt Onion (Medium Sized Finely Chopped)
• 1 tbsp Ginger (Grated)
• 5-6 qt Garlic Cloves (Finely Chopped)
• 2-3 qt Green Chilies (Chopped)
• 1 tbsp Fresh Coriander Leaves (Chopped)
• 1 tsp Amchur Powder
• 1/2 tsp Garam Masala
• 2 tbsp Oil

Instructions

1. Soak kale chane overnight & pressure cook it for 5-6 whistle or cook it till tender.
2. Strain the water & transfer the chana into mixer jar & grind it into a soft dough, if needed add little water for grinding it.
3. Transfer the chana dough into a bowl add chopped onion, chopped garlic, grated ginger, green chilies, coriander leaves, garam masala, amchur powder & salt.
4. Mix it evenly. Heat pan & spread some oil over the pan.
5. Now made kabab by the chana dough & set it on the pan.
6. Shallow fry the kabab till golden brown from both the sides. Serve it in a plate with onion ring & green chutney.

Recipe Notes