Green Bengal Gram Kebab (Green Chickpea)
Hara Kachha Chana Kababs
Neelam Gupta
This recipe is for people who are vegetarians but would like to enjoy kebabs. It is very useful dish, when you have a mix of vegetarian and non-vegetarian people.
Bengal gram is often described as chickpea here in UK, but it is actually quite different. It is smaller than chickpea and dark in colour. It grows on the Indian subcontinent, in Ethiopia, Mexico, and Iran.
Makes 18-20
Ingredients
100 gm. fresh green chana, can be bought frozen from Indian grocers. You can also use skinless chana dal (split black/Bengal gram) or dry green chana, which you will need to soak overnight in water)
100 gm. mashed potatoes
1 green banana*, (approximately 100 gm.), boiled, peeled and flesh mashed
1/2 tsp. Garam Masala
1/2 tsp. chilli powder
1 1/2 tsp. salt
Oil for deep frying
*If you don't have green banana, use 200 gm. mashed potatoes.
Instructions
Wash and soak chana dal for 3-4 hours.
Grind it coarsely, so it has some texture. Do not add water while grinding.
Add all other ingredients except oil and mix well. Leave in the fridge for a couple of hours, if you have time. This helps the flavours to mingle.
Make it into round kebabs shapes or Sheek kebabs on thick skewers, so that when you slide the kebab off the skewers, there is a hollow space inside. This helps to cook the inside of the kebabs thoroughly. You can use an old pencil (lead free) or a thick stick/rod as a skewer**. Remember to pull out the pencil before cooking!
Heat oil in a wok or karahi.
Slide the kebabs off the skewers into hot oil and fry on moderate heat.
Serve hot with green chutney.
Also see Green Banana Kebab, another vegetarian kebab.
Notes
You can add a tablespoon or two of grated paneer to this mix.
Experiment by adding finely chopped onions, ginger, garlic and coriander leaves.
If you eat eggs, one beaten egg added to the mix will help to bind the kebabs even better.
