Chana Kebabs (Indian chickpea patties)
Today we had an Indian snack, called kebab. The word is widely used in other cultures to name what is like a meat dish grilled or roasted. In India though, the word stands for patties of various kinds, meat- or plant-based, and served typically as snack or appetizer.
Chana (means chickpeas) kebabs are a popular vegetarian dish from India, especially in the northern regions like Punjab and Uttar Pradesh. They were created as a meat-free alternative to traditional kebabs, using chickpeas as the main ingredient. Over time, they have become a beloved part of Indian cuisine, known for their rich flavors and nutritious value.
Today, chana kebabs are made by soaking and cooking chickpeas, then mixing them with onions, green chilies, ginger, garlic, and spices like cumin and coriander. This mixture is shaped into patties and either shallow-fried, grilled, or baked. Sometimes, ingredients like spinach or paneer are added for extra taste.
Chana kebabs are usually served with mint chutney and a fresh salad, making them a tasty appetizer or snack.
In this recipe, however, we stick to the sattvik diet which means no onions and garlic. The kebabs are nevertheless super delicious and nicely crunchy!
Chana kebabs (Indian chickpea patties)
Ingredients
- 350 g cooked chickpeas
- 3 tbsp cornstarch
- 1 pinch turmeric
- 1 tbsp fresh ginger chopped and mashed
- 1,5 tsp garam masala
- pepper and salt
- oil for frying
Instructions
- Drain and rinse well the chickpeas. Mash the chickpeas with a fork. Add the cornstarch and spices. Season with salt and pepper.
- With your hands, mix the mixture until you get a ball of dough.
- Divide the dough into 8 portions, form balls and flatten the balls to patties.
- Fry the kebabs in abundant oil on both sides until golden brown.
- Serve with some rice, flatbread or salad.
Notes
I make my own Garam Masala – it is easy and smells sooo lovely during preparation!