Chukandar aur Chickpea Kebabs

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

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