Kaale Chane ke Shikampuri Kababs
Kaale Chane ke Shikampuri Kababs...
Shikampuri Kababs gone vegetarian!! :D Isn't that amazing?? I was too amazed when I saw Ruchi Airen of Foodfellas 4 you shared this recipe on facebook. Delicious kababs with melt in mouth centre, an absolute veg delight.
Thank You Ruchi for amazing recipe!!
Kaala channa/black chickpeas 2cups
Boiled and mashed potatoes 2 cup
Ginger 2 inch
Garlic 4-5 cloves
Green Chillies 4-5
Red Chilli powder 2 tsp
Aamchoor as per taste
Coriander powder 1 tsp
Garam masala 1 tsp ( I used readymade one)
Pepper 1/2 tsp
Salt to taste
Mint and Coriander leaves 1/2 cup finely chopped
Lemon juice from 1 lime
Hung Curd from 200 ml curd packet
Onion 1 small very finely chopped
Soak kale chane for 5-6 hours or overnight.
Pressure cook with salt till soft in minimal water and drain any excess water left. Grind in chopper to a smooth paste. (add a little water if needed)
Mix ground kale chane with equal quantity of boiled mashed potato and some minced ginger, garlic & green chillies. Add red chilli powder, coriander powder, amchur, garam masala and kali mirch and mix to combine. Also add a generous measure of mint and a squeeze of lemon juice to the kabab mix.
Mix some hung yoghurt with little salt, finely chopped onion, chopped green chillies, chopped mint and coriander leaves. Adjust seasoning as needed.
Now take a portion of the mix, form into an open cup. Spoon a heaped tsp of the thick spicy herb yoghurt into the cup. Carefully seal from all sides. Pat lightly with besan and seal any cracks.
Shallow fry on a hot pan till golden.
Serve hot with spicy chutneys.