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Kala Chana Kebab with Spicy Yogurt Dip
A high-protein, vegetarian Indian kebab made from black chickpeas (kala chana), vegetables, and aromatic spices, served with a fiery yet balanced Kashmiri chili yogurt dip. Perfect for a healthy snack or appetizer.
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Critical Success Points
- • Soak black chickpeas and chilies thoroughly for proper texture.
- • Grind kebab mixture coarsely, not to a paste.
- • Do not add extra binders; use only water as needed.
- • Cook chili mixture for dip in a ventilated area to avoid irritation.
- • Roast kebabs gently; they are delicate and can break if handled roughly.
Safety Warnings
- • Chili fumes can cause sneezing and eye irritation; use exhaust fan and avoid inhaling steam.
- • Be careful when flipping kebabs in hot oil to prevent burns.
- • Check asafoetida label for gluten if you are sensitive.
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