Hare Chane Ke Kabab Recipe - Green chanas with a spices make the most delicious kababs.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Green chana (hare chane), Salt(नमक)

Cuisine : Punjabi

Course : Starter

Hare Chane Ke Kabab

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

You can also find more Starter recipes like Babycorn Satay, Paneer Di Soti Boti, Ajapsandali, Arbi Ke Kabab. Or try out these recipes from Punjabi Cuisine like Sweet Potato Stir Fry, Badam Pista Phirni, gajar halwa , Bhature.

Hare Chane Ke Kabab Recipe - How to make Hare Chane Ke Kabab

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Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Green chana (hare chane) 2 cups

  • Salt to taste

  • Coriander powder 1 1/2 teaspoons

  • Cumin powder 3/4 teaspoon

  • Green chilli paste 1 tablespoon

  • Onion ground 1 medium

  • Garlic paste 1 tablespoon

  • Yogurt 1/2 cup

  • Ghee plus to shallow fry 2 tablespoons

  • Roasted chana dal powder 1/2 tablespoon

  • Powdered sugar 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Garam masala powder 1 1/2 teaspoons

Method

Step 1

Boil the soaked chana in two cups of water along with salt, coriander powder, cumin powder, green chilli paste, ground onion, ground garlic, yogurt and two tablespoons of ghee till cooked and all the liquid is absorbed.

Step 2

Cool and grind the mixture. Add the remaining ingredients and mix well to a smooth dough.

Step 3

Divide the dough into twelve equal parts and shape them into tikkis. Heat a little ghee in a pan and shallow-fry these tikkis till golden brown on both the sides. Drain onto an absorbent paper. Serve with green chutney.

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