How to make Chukandar aur Chickpea Kebabs - Beetroots and chickpeas mixed with simple masalas to create this delicacy.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Beetroot (चुकन्दर ), Chickpeas

Cuisine : Fusion

Course : Snacks and Starters

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Chukandar aur Chickpea Kebabs Recipe Card

Chukandar aur Chickpea Kebabs

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Chukandar aur Chickpea Kebabs checkout Beetroot Amle ki Tikki, Chukandar Ki Galouti, Beetroot And Yogurt Cheese Piles, Beetroot Vade . You can also find more Snacks and Starters recipes like Chicken Pita Pockets, Steamed Cabbage Roll, Poha Chewda, Thai Rolls.

Prep Time : 7-8 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Chukandar aur Chickpea Kebabs Recipe

  • Beetroot boiled, peeled and grated 2 medium

  • Chickpeas soaked and boiled 1 cup

  • Roasted Bengal gram ½ cup

  • Ginger finely chopped 1 inch

  • Red chilli powder 1 tablespoon

  • Black pepper powder 1 teaspoon

  • Onions finely chopped 2 medium

  • kitchen king masala 1½ tablespoon

  • Salt to taste

  • Oil for shallow frying

  • fresh curly parsley for garnis

  • Chaat masala for sprink


Step 1

Dry roast roasted Bengal gram in a non-stick pan till lightly browned and put them into a mixer jar. Add chickpeas and grind till smooth. Transfer into a bowl.

Step 2

Add beetroot, ginger, red chilli powder, pepper powder, onions, kitchen king masala and salt and mix well.

Step 3

Heat sufficient oil in a non-stick pan.

Step 4

Divide the mixture into 12 equal portions, roll into balls and then flatten slightly. Place half of them in the pan and shallow-fry in hot oil, turning sides, till golden and crisp on both the sides.Similarly cook the remaining 6 kebabs. Drain on absorbent paper.

Step 5

Place the kebabs on a serving plate, garnish with parsley, sprinkle chaat masala and serve immediately.