Kale Chane Ka Kebab with Mint Curd Image

Kale Chane Ka Kebab with Mint Curd

Vegetarian kebabs made of Bengal gram.

  • Serves: 4
  • Preparation Time: 30 Minutes
  • Cooking Time: 30 Minutes
  • Difficulty: medium

Recipe Ingredients:

  • 500 gms Bengal gram (kala chana)
  • 5 medium onions, chopped
  • 12- 15 garlic, chopped
  • 2inches ginger, chopped
  • 1 teaspoon salt
  • 30 ml 2 tablespoons lemon juice
  • 4 green chillies
  • ¼ cup coriander leaves, chopped
  • 1 teaspoon red chilli powder
  • 1 teaspoon garam masala powder
  • 1 cup oil for deep-frying

For the Spice mix

  • 5 cloves
  • 2 bay leaves
  • 1”sticks cinnamon
  • 4-5 black cardamoms
  • 5 green cardamoms
  • ¼ teaspoon nutmeg powder
  • 1 teaspoon cumin seeds
  • 8 dried red chillies
  • 2 tablespoons black peppercorns

For the Stuffing

  • ¼ cup mint leaves
  • 10 green chillies, finely chopped
  • 1 inch ginger, finely chopped
  • 3 medium onions, finely chopped
  • 125 g unripe mangoes, finely chopped
  • ¼ teaspoon salt

Ingredients for Mint Curd Chutney

  • 1 cup Mint leaves
  • ½ cup Coriander leaves
  • 2 Green Chilies
  • 2 Tbsp Curd
  • Salt to taste

Ingredients for Stuffed Bhavnagri Mirch

  • 12 bhavnagri mirch
  • 2 cups boiled chicken
  • ½ tsp cumin seeds (jeera) powder
  • ½ tsp chilli powder
  • ½ tsp dried mango powder (amchur)
  • 1 medium onion finely chopped
  • ½ tsp fennel seeds (saunf) powder
  • ½ cup cheddar cheese, grated
  • salt to taste
  • 2 tsp oil

Recipe Method:

  1. Soak the Bengal gram overnight. Peel and dice 5 onions.
  2. Peel the garlic.
  3. Tie the ingredients for the spice mix in a piece of muslin or place in an infuser.
  4. Put the soaked gram in a pressure cooker with water reaching an inch above the gram. Add the chopped ginger, salt 1tsp, chopped onions, garlic and the spice bag and pressure cook for 15 minutes or till done.
  5. Remove the spices and grind them with a little of the cooking water to a fine paste. Grind the boiled gram using a little of the remaining water.
  6. Add the ground spice paste, chopped coriander, lemon juice, chilli powder and garam masala to the paste. Mix well and adjust seasoning.

For the stuffing

  1. Mix together the chopped onions, green chillies, unripe mango and mint. And the chopped ginger.
  2. Shape the gram mixture into 15-16 small patties on your palm. Place a little stuffing in the centre and bring the edges of the patty together to enclose the stuffing.
  3. Heat the oil in a girdle. Put the patties on the girdle. Cook over medium heat till nicely crisp on side. ( frying pan. Add a few patties at a time and shallow-fry on medium heat till golden brown and crisp at the bottom) -to be deleted. Flip the patties over and cook the other side as well.

Method

  1. To make the chutney just combine all the ingredients and blend in food processor.

Method

  1. Slit bhavnagri mirch lengthwise from one side not separating from the base. Remove seeds.
  2. Mix salt and all the spices to chicken. Stuff chicken mixture in mirch.
  3. Heat oil in a flat kadhai. Place stuffed mirch in the pan and turn the heat to low. Cover with a lid. Turn over the mirch once the underside is cooked. Cook from both sides, remove from heat and sprinkle cheese on top and toast in the oven till the cheese melts and serve.
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