Name: Kaale Chane Kebab recipe by Isha Arora at BetterButter
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 5
Ingredients: Black Chane (whole Bengal gram) - 125 grams; Potatoes - 3 (boiled); Onion - 1 ½ (finely chopped); Ginger - 1 ½ teaspoon (finely chopped); Garlic - 1 ½ teaspoon (finely chopped); Green Chilli - 1 ½ -2 (finely chopped); Garam Masala - 2-3 teaspoon; Cumin powder - 2-3 teaspoon; Chaat masala/ Chana masala - 3-4 teaspoon; Salt - as per taste; Red chilli powder - 2-3 teaspoon; Black Pepper Powder - 1 teaspoon; Corn flour - 4 tablespoon; Bread crumbs - ¼-½ cup; Oil - 5-6 tablespoon; Coriander leaves - ¼-½ cup

Ingredients Serving: 5

Black Chane (whole Bengal gram) - 125 grams
Potatoes - 3 (boiled)
Onion - 1 ½ (finely chopped)
Ginger - 1 ½ teaspoon (finely chopped)
Garlic - 1 ½ teaspoon (finely chopped)
Green Chilli - 1 ½ -2 (finely chopped)
Garam Masala - 2-3 teaspoon
Cumin powder - 2-3 teaspoon
Chaat masala/ Chana masala - 3-4 teaspoon
Salt - as per taste
Red chilli powder - 2-3 teaspoon
Black Pepper Powder - 1 teaspoon
Corn flour - 4 tablespoon
Bread crumbs - ¼-½ cup
Oil - 5-6 tablespoon
Coriander leaves - ¼-½ cup

Instructions

Soak black Chane overnight. Drain the water. Then boil them until they are cooked soft and thoroughly.
For kebab masala:- Heat one tablespoon of oil in a pan.
Then add onion, ginger, garlic, green chillies. Allow it to cook nicely.
Then add all of your masala(s) that is Chaat masala, garam masala, red chilli powder, black pepper powder, salt and cumin powder.
As the mixture becomes aromatic, turn off the flame and keep it aside.
In a large bowl, take boiled potatoes and add boiled black Chane to it.
Mash them well-using masher or in a grinder.
Now add prepared kebab masala to the mashed mixture.
Put in coriander leaves (chopped) and 2 tablespoons of cornflour. And add breadcrumbs.
Combine this all together with your hands to form a dough.
If the dough is too soft you can somewhat harden it by keeping it in the refrigerator for sometime before frying.
Divide the mixture into small balls and then flatten each one of them with your hand gently to give the shape of kebabs.
In a pan, heat the remaining oil.
Take a bowl and add remaining cornflour to it. Put water in it to form a flowy consistency.
Dip each kebab in it and coat them well. Put kebabs in the hot oil and cook nicely on both sides.
Serve them hot with your favourite chutney, green chutney, Imli chutney or tomato ketchup.

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