Directions
Kala Chana Kebab, Chilli Yogurt dip
(Hi Protein Tikki)
Makes – 10 nos 50 gms each
Ingredients
For Kebab
Kala chana (काला चना) – 1 cup
Heeng (हींग) – ¾ tsp
Cumin (जीरा) – 1½ tsp
Garlic cloves, small (लहसुन) – 3 nos
Ginger, sliced (अदरक) – a small piece
Onion, small (प्याज़) – ½ no
Green chilli, chopped (हरि मिर्च) – 2 nos
Curry leaves (कड़ी पत्ता) – a sprig
Salt (नमक) – to taste
Chilli powder (मिर्ची पाउडर) – 1½ tsp
Coriander powder (धनिया पाउडर) – 1½ tbsp
Kasoori methi powder (कसूरी मेथी पाउडर) – ¾ tsp
Coriander, chopped (ताज़ा धनिया) – handful
Carrot, grated (गाजर) – ½ cup
Beans, (बींस) – ½ cup
Water (पानी) – a dash
Oil/Ghee (तेल या घी) – for frying
For Dip
Dry red chilli, large (सूखी लाल मिर्च) – 10 nos
Water (पानी) – ½ cup
Onion, small (प्याज़) – ½ no
Garlic cloves, small (लहसुन) – 7-8 nos
Cumin (जीरा) – 1 tsp
Coriander seeds (साबुत धनिया) – 1 tbsp
Fennel seeds (सौंफ़) – 2 tsp
Salt (नमक) – to taste
Hung curd (गाढ़ी दही) – ½ cup
Lemon juice (नींबू रस) – 2 tbsp
Chaat masala (चाट मसाला) – 1 tbsp
Steps
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1
Done
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Firstly, strain the kala chana that has been soaked overnight and place it in a mixer grinder along with asafoetida, cumin, garlic, ginger, roughly chopped onion, green chillies, curry leaves (optional), salt, red chili powder, coriander powder, kasuri methi, and grind it coarsely. |
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2
Done
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Transfer this mixture to a plate and add finely chopped coriander, grated carrots, and finely chopped beans. Adjust the seasonings and add water for binding the mixture. Next, heat oil in a flat pan and sear the shaped kebabs on both sides until they turn golden brown. |
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3
Done
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For the spicy yogurt dip, take rehydrated chillies and transfer them to a pan along with water, onion, garlic, cumin seeds, coriander seeds, fennel seeds, and cook until most of the water evaporates. Once cooled, place the mixture in a mixer grinder with hung curd and lemon juice, then grind it into a smooth paste. Season with chaat masala and enjoy! |
