Kale Chane ka Kebab

About Kale Chane ka Kebab

Ingredients

• Brown Bengal grams (kale chane), soaked overnight and pressure cooked 1 cup
• Gram flour (besan) 2 tbsps
• Salt to taste
• Clovews 4 to 5
• Cinnamon 1 inch
• Red chilli powder ½ tsp
• Black pepper powder ½ tsp
• Garlic, finely chopped 1 tsp
• Ginger, cut into thin strips ½ tsp
• Brown bread slice 1
• Oil 1 tbsp

How to Make Kale Chane ka Kebab (Stepwise Photos)

Method

1. Put brown chickpeas, gram flour, salt, cloves, cinnamon, red chilli powder, black pepper powder, garlic, ginger, bread slice and a little water in a blender jar and blend to a coarse paste.
2. Transfer the mixture into a bowl, divide into equal portions and shape them into kebabs.
3. Heat oil in a non-stick pan, place the kebabs in it and shallow-fry, turning sides, till evenly done and crisp on both sides.
4. Arrange them on serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps