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Chukandar aur Chickpea Kebabs

Beetroots and chickpeas mixed with simple masalas to create this delicacy. This recipe is from FoodFood TV channel

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Chukandar aur Chickpea Kebabs
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
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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

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  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.
  2. Add beetroot, ginger, red chilli powder, pepper powder, onions, kitchen king masala and salt and mix well.
  3. Heat sufficient oil in a non-stick pan.
  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.
  5. 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
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