Milind G
Chickpeas are power food and I love them. I have shallow fried these kebabs on a griddle by using minimum oil. You can deep fry them if you want it more crunchy. The addition of spices lifts the flavours of these kebabs and I served them with some Mint chutney and Sweet tamarind chutney. These kebabs can be served as a tea-time snack or a lovely party starter.
PREP TIME
20 mins
COOK TIME
15 mins
TOTAL TIME
35 mins
Serves: 12
INGREDIENTS
- Ingredients:
- Black chickpeas – ½ cup
- Boiled potato – 1 (mashed)
- grated ginger – 1 tsp
- Green chili – 1 (finely chopped)
- Dry coriander powder/Dhaniya Powder – ½ tsp
- Red chili powder – ½ tsp
- Cornflour – 2 tbsp
- Salt to taste
- Coriander leaves/Cilantro – 2 tbsp (Finely chopped)
- Mint leaves – 6 (finely chopped)
- Vegetable Oil for shallow frying – 4 tbsp
INSTRUCTIONS
- Soak chickpeas overnight or minimum 7-8 hours. Drain the water and boil chickpeas with 2 cups of water till it is nicely cooked.
- Drain the water and mash it nicely with a potato masher or you can even coarsely grind it.
- Add mashed chickpeas, mashed potatoes, ginger, green chili, chopped coriander leaves, mint leaves, coriander powder, red chili powder, corn flour, salt in a bowl and combine.
- Take a portion of this mix and shape into a ball. Then press it between your palms to give it a flat disc shape.
- Shallow-fry the kebabs on a griddle/tawa by adding little oil.
NOTES
You can replace corn flour with gram flour. Do not throw away the water used to boil chickpeas. You can use it to make soup etc.
Enjoy these kebabs with some Mint Chutney and Sweet Imli Chutney.
Tips:
1) You can replace corn flour with gram flour.
2) Do not throw away the water used to boil chickpeas. You can use it to make soup etc.
