Posts Tagged ‘kebabs’

Bengal Gram( Kala Chanaa) Kebabs

I had some left-over boiled dark chickpeas (kaley chaney).. made kabab’s out of them, came out very well 🙂



1 cup soaked, boiled kaley chaney

1 inch ginger

2-3 green chillies

1 medium size onion – finely chopped

Cilantro – finely chopped

salt to taste

red chilly powder to taste

chaat masala

fresh lemon slices


Take the boiled kaley chaney in the food processor, add the ginger and green chillies to it and make a paste

Take it out in a bowl, add chopped onion and cilantro, salt and red chilly powder. Mix well.

Make small balls of the mixture and flatten it into small rounds like tikkis

You can make them on a griddle or a grill

I used a griddle

Pre-heat the griddle to 350 F

Add some Olive oil on it. Put the kababs and cook well until brown on one side. Add some more Olive Oil and turn over the kababs. Let them cook well until light brown.

Serve them hot with green chutney or sauce. Sprinkle some chaat masala and squeeze some lemon juice. Enjoy !!

Also you can grill some onions to have with these kababs.

By Deepika Gupta



Soy and Palak Tikkis



1 cup soy chunks ( cooked as per the instructions on the box)(

1/2 bunch of Spinach ( blanched)

2 medium Potatoes ( grated)

1/2 small onion( finely chopped)

around 3/4 cup of bread crumbs ( can be adjusted according to the consistency of the tikki dough)

Oil for shallow frying the tikkis


Following ingredients can be adjusted as to your taste

ginger-garlic paste

red chilly powder

garam masala powder

roasted cumin powder




Mince cooked soy chunks , spinach , green chillies together in the processor. Mix it with potatoes & all the other ingredients. Shape the tikkis round and flat & shallow fry them with very little oil. The tikkis are ready to serve.


Few tips:

Squeeze out as much water as you can out of the soy chunks & the spinach , or else the dough becomes watery.

Try not to fry these tikkis ahead of time, you can keep the dough ready & fry only when you ready to eat them , cause they get a bit chewy with Soy chunks in it.


By Madhu Thube