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    Home » Recipes » Appetizers And snacks » Kala Chana Kabab

    Kala Chana Kabab

    Published On:June 3, 2020 By:Ruchi

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    If you are looking for an effortless appetizer to make for your vegetarian guests, look no further than these Kala Chana kebabs – perfectly crispy on the outside and soft and tender inside!

    Plus, these vegan kababs are made using pantry staples, seasoned with just the right amount of spices, and slow-cooked to perfection.

    Kala Chana Kabab with green chutney and onions

    If you have been following my recipes for a while, then you might have observed that I am a huge fan of finger foods.

    Whether it be spicy paneer bites, stuffed aloo Tikki, zucchini bites, dal vada, samosa pinwheels, or garlic knots, I enjoy them all.

    So, here’s another easy finger food from my kitchen – Kala chana kababs.

    Out of all the crispy finger foods on my blog, this Kala chana kabab is by far my favorite.

    Pair it with fresh yogurt-mint chutney, and these kababs are super addictive. Every bite of this irresistible snack is bursting with deep, rich flavors.

    The best part, serve as is in the form of kebabs, or enjoy them in a burrito or roti as a wrap, or layer them inside a bun and relish them as a burger; either way, these kebabs are filling, healthy, and addicting.

    About this recipe – Kala chana kabab?

    This kabab is a familiar North Indian snack made with potatoes, Kala chana, and some mild spices. 

    If you are not familiar with Kala chana, it refers to Black chickpeas, and chickpeas are a mainstay of Indian cuisine.

    Ranging from Pindi chole, chole bhautra, Kala chana, chickpea salad, chickpea stuffed bell peppers, etc., there is a whole variety of chickpea recipes to feast upon. 

    And kabab (Kebab or kabob), technically means grilled meat, but you can do a vegetarian version with lentils, or vegetables. 

    Kala Chana kabab is also known as Veg Shammi Kababs, Chane ke kebab, or Kale Chane Ke Kebab. 

    Kala Chana Kabab stacked with mint leaves

    What makes up these Veg Shammi Kababs? 

    These kababs come together with ingredients you probably already have in your kitchen, so you don’t have to run out to buy anything! 

    » Black chickpea or Kala chana – the star ingredient and foundation of this recipe. 

    » Boiled potatoes – binds everything together.

    » Onion and ginger – Oh yes, please, for that extra crunch and texture. 

    » Green chili– to spice things up. Shammi Kabab

    » Now comes the flavor squad – spices and seasonings. I have used a blend of spices to flavor my kababs like – amchur powder, red chili powder, coriander powder, salt, cumin seeds. 

    » Breadcrumbs – soak up all the extra moisture from the potato mixture, making it extra crispy. 

    » Cilantro leaves – add a unique touch. Kala Chana Kabab

    Health benefits of Kala chana!

    If you are not a black chickpea or Kala chana fan, then I’m sure its health benefits will help you change your mind.

    These legumes are incredibly wholesome as they are loaded with nutrients like – 

    • Protein
    • Fiber 
    • Carbohydrates.
    • Vitamins like B6, C, folate, and many more
    • Minerals like iron, manganese, and phosphorus. 

    In addition to that, Kala chana is-

    • low in fat, Kala Chana Kabab
    • naturally vegan and gluten-free
    • contains no cholesterol.

    Because of all the health-promoting nutrients, Kala chana is a part of my staple diet.

    Shammi kababs with mint chutney and leaves

    How to make Kala Chana Kabab?

    1. Rinse the Kale chana/ black chickpeas thoroughly under tap water.

    2. Transfer the chickpeas to a bowl and soak the black chickpeas overnight in 3 cups of water. By the morning, the chickpeas or kale chana will swell and double in size. 

    3. Drain that water and rinse the kala chana once again under tap water. 

    4. Transfer the black chickpeas/kala chana to the Instant Pot and add enough water to cover the beans. Beans should be covered with water.

    Soak the kala chana or black chickpeas

    5. Add salt and turmeric powder to the chickpeas.

    6. Mix to combine. Kala Chana Kabab

    7. Close the Instant Pot. Turn the venting knob to the sealing position. 

    8. Press the ‘Manual’ button. Cook on HIGH for 30 minutes.

    Pressure cook the chickpeas

    9. Once the time has elapsed, and the pin is down, carefully open the Instant Pot lid. Drain the water from the cooked Kala chana and transfer the chickpeas to a mixing bowl. 

    10. Mash some of the black chickpeas with a potato masher. 

    11. Add mashed potatoes. Kala Chana Kabab

    12. Stir in the spices and chopped cilantro leaves. Set aside. 

    Making of Shammi Kabab

    13. Heat oil in a pan. Stir in chopped onions, crushed ginger, and chopped chilies. 

    14. Cook until the onions are translucent. 

    15. Add this onion mixture to the kale chana- potato mix. Mix until well blended. 

    16. Stir in breadcrumbs. Mix until thoroughly blended.

    How to make Kala Chana Kabab

    17. Grease your hands. Take some kabab mixture in your hands. 

    18. Mold and shape it like a round Shammi kababs. Repeat the process until all the burgers have been assembled.

    19. Heat oil in a skillet. Add kale chana kababs to the skillet and shallow fry the kababs. 

    20. Turn the kababs and cook until both sides are golden brown and crisp. It will take about 2-3 minutes on each side. 

    Repeat the process until all the kale chana ke kababs are well cooked. 

    How to shape and fry the shammi kababs

    Tips to consider while making Kala chana kababs

    » To avoid moisture in Shammi kababs, I would highly recommend draining the chickpeas well. If there is moisture left behind, it will ruin the kababs.

    » Boil potatoes a day in advance and refrigerate. Cold potatoes work great. They don’t become mushy and blends well with the chickpea mixture. 

    » After adding salt, do not let the chana kababs sit for long. Because potatoes will release moisture, and the kababs will get soggy. 

    » For that perfect uniform looking kababs, take an ice cream scoop and measure the kabab dough. This way, you will end up with perfectly-shaped kababs. 

    » Substitute for a potato? For a more nutritious kababs, add sweet potato or butternut squash. Pump up on the spice level to balance the sweetness of the sweet potato or squash. 

    » This Kala chana kababs store well in the fridge for about 4-5 days in an air-tight container. 

    » These vegan Kala chana kababs are freezer-friendly! Once cooked, you can transfer them to a freezer-safe bag and store. Kababs stays well in your freezer for two months. When ready to eat, heat them in a pan until they’re warm all the way through. 

    » Want to make it gluten-free? Swap breadcrumbs for oats flour. 

    » Can you use chickpea flour? You can but dry-roast the chickpea flour before adding it to the kababs. 

    » For an in-depth, well-rounded flavor, cook Shammi kababs in ghee.

    »This Shammi Kababs are shallow-fried. For a healthier version, feel free to pan-cook the kababs.

    Perfectly cooked Shammi kababs

    Kala chana kababs are the all-time perfect snacks that will be a huge hit at your next get together!

    Share it with your friends and family and I am sure you everyone will end up loving these delicious kababs.

    Just like I always say, do let me know in the comments when you make this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

    CRAVING FOR MORE, TRY THESE OTHER flavorful snacks!

    • Stuffed Aloo Tikki
    • Papad Katori Chaat
    • Dal vada
    • Spicy paneer bites
     
    Have you tried this recipe?
    Leave a star rating by clicking on the ⭐ below!

    Kala Chana Kabab

    Author : Ruchi
    Vegan Shammi kababs or Kala Chana Kebab are the easiest and the most flavorful appetizers made using pantry staples, flavored with a blend of spices, and slowly cooked to perfection.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 50 mins
    Soak time 6 hrs
    Total Time 7 hrs 10 mins
    Course Snacks And Appetizers
    Cuisine Indian
    Servings 20
    Calories 71 kcal

    EQUIPMENT

    • Instant Pot Duo – 6 Quart
    • Glass Mixing Bowls
    • Cooking Pan

    INGREDIENTS
     

    BOIL CHICKPEAS

    • 1 cup Black Chickpeas Kala chana
    • 1 teaspoon Salt
    • ½ teaspoon Haldi (Turmeric powder)

    KABAB INGREDIENTS

    • 2 medium Potatoes boiled and peeled
    • 1 teaspoon Amchur Powder (Mango Powder)
    • ½ teaspoon Red chili powder
    • 1 teaspoon Coriander powder
    • – – Salt to taste
    • 1 tablespoons Chopped Coriander leaves
    • 1 teaspoon Roasted cumin seeds
    • 1 small Onion finely chopped
    • 1 small Green chili finely chopped
    • 1 teaspoon Ginger paste
    • 1 cup Breadcrumbs
    • 2 teaspoon Oil to cook the onions
    • 1½ tablespoons Oil to cook the kababs
    US Customary – Metric

    INSTRUCTIONS

    BOIL KALA CHANA

    • Rinse the Kale chana/ black chickpeas thoroughly under tap water.
      Soak kala chana overnight
    • Transfer the chickpeas to a bowl and soak the black chickpeas overnight in 3 cups of water. By the morning, the chickpeas or kale chana will swell and double in size. 
    • Drain that water and rinse the kala chana once again under tap water. 
    • Transfer the black chickpeas/kala chana to the Instant Pot and add enough water to cover the beans. Beans should be covered with water.
    • Add salt and turmeric powder to the chickpeas. Mix to combine.
    • Close the Instant Pot. Turn the venting knob to the sealing position. Press the ‘Manual’ button. Cook on HIGH for 30 minutes.
    • Once the time has elapsed, and the pin is down, carefully open the Instant Pot lid. Drain the water from the cooked Kala chana and transfer the chickpeas to a mixing bowl. 

    ASSEMBLING THE KABABS

    • Mash some of the black chickpeas with a potato masher. 
    • Add mashed potatoes. Stir in the spices and chopped cilantro leaves. Set aside. 
    • Heat oil in a pan. Stir in chopped onions, crushed ginger, and chopped chilies. Cook until the onions are translucent. 
    • Add this onion mixture to the kale chana- potato mix. Mix until well blended. 
    • Stir in breadcrumbs.
    • Mix until thoroughly blended.
    • Grease your hands. Take some kabab mixture in your hands. Mold and shape it like a round kababs. Repeat the process until all the kababs have been assembled.
    • Heat oil in a skillet. Add kale chana kababs to the skillet. 
    • Turn the kababs and cook until both sides are golden brown and crisp. It will take about 2-3 minutes on each side. Repeat the process until all the kababs are well cooked.

    VIDEO

    RECIPE NOTES

     
    Tips to consider while making Kala chana kababs
     
    » To avoid moisture in these kababs, I would highly recommend draining the chickpeas well. If there is moisture left behind, it will ruin the kababs.
     
    » Boil potatoes a day in advance and refrigerate. Cold potatoes work great. They don’t become mushy and blend well with the chickpea mixture. 
     
    » After adding salt, do not let the kababs sit for long. Because potatoes will release moisture, and the kababs will get soggy. 
     
    » For that perfect uniform-looking kababs, take an ice cream scoop and measure the kabab dough. This way, you will end up with perfectly-shaped kababs. 
     
    » This Kala chana kababs store well in the fridge for about 4-5 days in an air-tight container. 
     
    » These vegan Kala chana kababs are freezer-friendly! Once cooked, you can transfer them to a freezer-safe bag and store them. Stays well for two months. When ready to eat, heat them in a pan until they’re warm all the way through. 
     
    » Want to make it gluten-free? Swap breadcrumbs for oats flour. 
     
    » Can you use chickpea flour? You can but dry-roast the chickpea flour before adding it to the kababs. 
     
    » For an in-depth, well-rounded flavor, cook these kababs in ghee. 
     

    NUTRITION

    Calories: 71kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 168mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
    Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!
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    Hi, I am Ruchi!

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