Kala Chana Kebab with Spicy Yogurt Dip

Ingredients

• 1 cup (dry) Black chickpeas (kala chana) (Soaked overnight or at least 4 hours)
• 1/8 teaspoon Asafoetida (hing)
• 1/2 teaspoon Cumin seeds (Divided for kebab and dip)
• 4 cloves Garlic (2 for kebab, 2 for dip)
• 1 inch piece Ginger
• 2 small pieces Onion (1 for kebab, 1 for dip, roughly chopped)
• 1 piece Green chili (Adjust to taste)
• 6-8 leaves Curry leaves (Optional)
• to taste Salt (For both kebab and dip)
• 1/2 teaspoon Red chili powder
• 1/2 teaspoon Coriander powder
• 1/2 teaspoon Dry fenugreek leaves (kasuri methi)
• 2 tablespoons Fresh coriander (cilantro) (Finely chopped)
• 1/2 medium Carrot (Grated)
• 6-8 pieces Green beans (Finely chopped)
• as needed Water (For binding and soaking)
• 2-3 tablespoons Oil (For roasting kebabs)
• 8-10 pieces Dried Kashmiri red chilies (Soaked overnight)
• 1/2 teaspoon Whole coriander seeds (For dip)
• 1/4 teaspoon Fennel seeds (For dip)
• 1/2 cup Plain yogurt (curd) (For dip)
• 1 tablespoon Lemon juice
• 1/2 teaspoon Chaat masala (For dip)

Instructions

1. Soak Black Chickpeas

   Rinse 1 cup dry black chickpeas thoroughly. Soak them in plenty of water overnight (8-12 hours) or for at least 4 hours until they puff up and become soft.

   Time: PT12H

2. Prepare Kebab Mixture

   Drain soaked chickpeas. Add to mixer grinder along with asafoetida, 1/4 tsp cumin seeds, 2 garlic cloves, ginger, 1 small roughly chopped onion, green chili, curry leaves (optional), salt, red chili powder, coriander powder, and dry fenugreek leaves. Pulse to a coarse mixture, scraping sides as needed. Do not make a paste.

   Time: PT10M

3. Add Vegetables and Adjust Seasoning

   Transfer mixture to a large bowl. Add finely chopped coriander, grated carrot, and finely chopped beans. Mix well. Taste and adjust salt or chili as needed.

   Time: PT5M

4. Bind and Shape Kebabs

   If mixture is too crumbly, sprinkle a little water and mix until it just holds together when pressed in your fist. Wet your hands, take a portion, and shape into rough patties (tikkis).

   Time: PT10M

5. Soak Red Chilies for Dip

   Soak 8-10 dried Kashmiri red chilies in water overnight (or at least 4 hours) until soft.

   Time: PT12H

6. Cook Chili Mixture for Dip

   Drain soaked chilies. In a small saucepan, add chilies, 1 small roughly chopped onion, 2 garlic cloves, 1/4 tsp cumin seeds, 1/2 tsp whole coriander seeds, 1/4 tsp fennel seeds, and a little salt. Add a splash of fresh water. Cook on medium heat until water evaporates and onions/garlic are soft (about 5 minutes).

   Time: PT5M

   Temperature: Medium heat

7. Blend Spicy Yogurt Dip

   Cool the cooked chili mixture. Transfer to mixer grinder. Add yogurt and lemon juice. Blend to a coarse paste. Stir in chaat masala. Taste and adjust salt or lemon as needed.

   Time: PT5M

8. Roast Kebabs

   Heat 2-3 tbsp oil in a frying pan over medium heat. Gently place kebabs in pan. Press lightly to flatten. Roast on medium heat until golden brown on both sides (about 4-5 minutes per side). Flip carefully; kebabs are delicate.

   Time: PT15M

   Temperature: Medium heat

9. Serve

   Serve hot Kala Chana Kebabs with spicy yogurt dip. Garnish with fresh coriander if desired.

   Time: PT5M

10. Cleanup

    Wash mixer grinder, bowls, pan, spatula, knife, cutting board, and plates. Wipe down counters and stove.

    Time: PT10M

Nutrition Facts

Calories

220

Protein

10g

Carbohydrates

32g

Fat

6g

Fiber

8g