How to make Hare Chane Ke Kabab - Green chanas with a spices make the most delicious kababs.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Green Channa, Yogurt (दही)
Cuisine : Indian
Course : Snacks and Starters
Hare Chane Ke Kabab Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
You can also find more Snacks and Starters recipes like Suji Ke Meethe Puffs, Apricot Chicken on Skewers, Paneer Grill, Baked Bean Wraps.
Prep Time : 31-40 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Hare Chane Ke Kabab Recipe
Green Channa 2 cups
Yogurt 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.
