Kale chane ke kebab, made with cooked black gram, walnuts, ginger, garlic, and gram flour. For someone who was always found paneer overrated, the horizon of vegetarian recipes begins where paneer lovers’ ends. I love jackfruit, mushroom, and lentils and the versatility is ingenious. From kathal and mushroom biryani to my recent favourite spinach and potato kebabs.
Veg kababs can ignite a lot of emotions – especially from non-vegetarians arguing “where’s the meat” and “these are just tikkis”. Well, being a hardcore non-vegetarian, I couldn’t disagree more. Some of the kebabs I have made over the years have been vegetarian. The best one has to be my Grandma’s mock-meat kabab recipe using pulses is not just a house favourite. But also it is impossible not to love it and drool over it. The raw banana Shikhampuri kebabs are a close second. But whoever thinks you can’t turn veggies into insanely delish kababs, is well wrong.
Kale chane, cooked thoroughly, with ginger, garlic, and crushed walnuts. The texture is meaty, slightly crunchy, and oh, so good. Chug them down with beer, or chomp as a perfect tea time snack.
Check out easy vegetarian recipes below –
Kathal ki biryani
Mushroom biryani
Spinach and potato kebab
Kacche kele ke sikhmapuri kebab
My favourite paneer recipe – Kali mirch paneer
Ingredients for Kale Chane ke Kebab (makes 8 kebabs of 2-inches each)
- Kale Chane/ Black gram – 1 cup, boiled
- Walnuts – 1/4 cup, chopped
- Onion – 1/3 cup, chopped
- Ginger – 1 tsp, coarsely chopped
- Garlic – 1 tsp, coarsely chopped
- Gram flour – 3 tbsp
- Red chili powder – 1/4 tsp
- Salt – to taste
- Ghee – 2 tbsp
Method
To cook the black gram, use soaked black gram (for at least 4 hours) and pressure cook for about 8-10 whistles, let the pressure release naturally. Drain the water and down let it cool a bit.
- In a kadhai or small pan, dry roast the gram flour on low heat for 6-8 minutes. Turn off the heat and set aside.
- In a mixer, combine the cooked black gram and walnuts and blitz until fine.
- Take out this mixture on a plate, add the onion, garlic, ginger, red chili powder, and salt and mix well.
- Add the roasted gram flour to this mixture and bring it together like a coarse dough.
- Divide into 8 equal parts.
- Take one part and use your hands to first make a ball and then flatten it. Repeat with all others.
- Heat ghee in a pan, and cook them for 3-4 minutes on each side until brown on medium heat.
- Serve with your favourite chutney and a squeeze of lemon.
Kale Chane ke Kebab
Materials
- 1 cup Kale chane cooked
- ¼ cup Walnuts
- ⅓ cup Onion chopped
- 1 tsp ginger coarsely chopped
- 1 tsp garlic coarsely chopped
- 3 tbsp gram flour
- 1/4 tsp Red chili powder
- Salt to taste
- 2 tbsp Desi Ghee
Instructions
- In a kadhai or small pan, dry roast the gram flour on low heat for 6-8 minutes. Turn off the heat and set aside.
- In a mixer, combine the cooked black gram and walnuts and blitz until fine.
- Take out this mixture in a plate, add the onion, garlic, ginger, red chili powder and salt and mix well.
- Add the roasted gram flour to this mixture and bring together like a coarse dough.
- Divide into 8 equal parts.
- Take one part and use your hands to first make a ball and then flatten it. Repeat with all others.
- Heat ghee in a pan, and cook them for 3-4 minutes on each side until brown on medium heat.
- Serve with your favourite chutney and a squeeze of lemon.