Chukandar aur Chickpea Kebabs

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

New Update
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

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


  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