Bengal Gram/ Black Chickpeas Sheekh Kebab
Kala Chana Sheek Kabab-Vegetarian
Mamta Gupta
Lamb mince kebabs are very popular all over the world and need no introduction. In this version, dry Bengal gram/black chickpeas have been used, instead of meat. You can use the normal, beige chickpeas, but they must be uncooked chickpeas, not the tinned ones. You can also use fresh, green Bengal gram/kala chana/chickpeas that are sometimes available at Indian grocers. You can also make these kebabs with mung beans or moth beans.
In spite of the long list of ingredients, they are very easy to make. Adjust the spices and salt to taste before cooking, at step 4. Makes 10-12.
Edited June 2016
Ingredients
150 gm. dry Bengal gram/black chickpeas. Sometimes you can buy them fresh, but frozen are also available from many Indian grocers.
1 medium onion (100 gm), peeled and roughly chopped*
1 inch piece of root ginger, peeled and roughly chopped*
3-4 cloves of garlic, peeled*
2 green chillies, top and tailed and roughly chopped*
1 1/2 tsp. salt*
2 heaped tsp. Garam Masala. If you don’t have it, add any other hot spice mix like Curry Powder or Chat Masala
A large pinch of hing or asafoetida powder**
2 tbsp. chopped coriander leaves
1 egg
Kebab skewer, usually made of cast iron
Oil for deep frying
To serve
2 cups shredded lettuce
Instructions
Unless using fresh or frozen green gram, wash and soak overnight, or at least 4-5 hours. Wash again and drain in a colander. No water should remain.
Prepare onion, ginger, garlic, green chillies. Place in a food processor, along with the chickpeas and chop until it is of mince meat like consistency, slightly grainy. It should not become a smooth paste.
Add all spices, chopped coriander leaves, egg and salt. Mix thoroughly.
Adjust seasoning. You can add more of any of the spices, to suit your taste.
Leave it to rest for an hour or so in a cool place. This will mingle the flavours.
Heat oil in a wok or karahi.
Take about one fistful of the mix at a time in oiled hands and shape it like a sheek kebab around an oiled skewer. Ease it off gently and place on an oiled plate. Make about 5-6 to start with.
When the oil is hot, gently slide 5-6 kebabs into the oil, from the side of the wok. Fry on medium hot, turning gently only a couple of time, until crisp and brown on the outside. While they are frying, shape the next batch and keep on a plate.
Drain on a kitchen paper.
Serve hot on a bed of lettuce, with a slice of lemon and a chutney/sauce of choice, likeGreen Mango Chutney or Tamarind Chutney. You can serve it with a mixed salad or Pilaf/Pulao Rice as a full meal. You can also serve them wrapped in tortillas or Chapatties along with a shredded salads.
Notes
*Adjust the amount to taste
** Asafoetida reduces the flatulence usually caused by beans and chickpeas.
This recipe is based on a recipe idea given to me by my husband's sister in-law, Sunita Gupta of Delhi.
