Chukandar aur Chickpea Kebabs Beetroots and chickpeas mixed with simple masalas to create this delicacy. This recipe is from FoodFood TV channel By Sanjeev Kapoor 13 Apr 2015 in Recipes Course New Update Main Ingredients Beetroot, Chickpeas Cuisine Fusion Course Snacks and Starters Prep Time 7-8 hour Cook time 26-30 minutes Serve 4 Taste Tangy Level of Cooking Moderate Others Veg Advertisment Ingredients list for Chukandar aur Chickpea Kebabs 2 medium Beetroot boiled, peeled and grated 1 cup Chickpeas soaked and boiled ½ cup Roasted Bengal gram 1 inch Ginger finely chopped 1 tablespoon Red chilli powder 1 teaspoon Black pepper powder 2 medium Onions finely chopped 1½ tablespoon kitchen king masala to taste Salt for shallow frying Oil for garnis fresh curly parsley for sprink Chaat masala Method Advertisment 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. Add beetroot, ginger, red chilli powder, pepper powder, onions, kitchen king masala and salt and mix well. Heat sufficient oil in a non-stick pan. 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. Place the kebabs on a serving plate, garnish with parsley, sprinkle chaat masala and serve immediately. Nutrition Info Calories 873 Carbohydrates 99.6 Protein 26.6 Fat 41 #Beetroot #Black pepper powder #Chaat masala #Ginger #Oil #Onions #Red chilli powder #Roasted Bengal gram #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article