Tuesday, 12 January 2016

Veg kababs | Kala chana kebabs |whole bengal gram kebabs|Vegan kebabs

Vegetarian  and vegan food has become the food trend theses days .The credit for popularising veganfood or veganism goes to GMO  pasture/grain fed  poultry and the forced breeding of the cattle.Kala chana kebabs / veg kebabs are completely vegan and can be made in a jiff under 30 minutes if you have some boiled whole Bengal gram in hand .Whole legumes are rich in proteins and healthier way of adding proteins to diet.Its undoubtedly a crowd pleaser and can give a stiff competition to non veg appetisers.If you are catering for an  in house party make ahead the kebabs and just shallow fry before the dinner.Its best  served with imli Ki chutney(tamarind sauce) or a ketch up too would not be that bad.

Let's get to cooking .........

Step wise pictorial recipe for making veg kebabs

Preparation time :20 minutes
cooling time : 20 minutes
cooking time ; 10 minutes
serves :12 PCs


  • 1 cup - dried whole bengalgram/Kala chana
  • 1/2 tsp-red chilly powder
  • 1/2 tsp - mint powder/dry pudina powder
  • 1/4 tsp -lemon salt
  • 1/2 tsp- chat masala
  • 1/2 tsp- jeera powder/cumin powder
  • 1 1/2 tbsp besan /gram flour
  • salt to taste 
  • oil for shallow frying


1.Sort through the  chana thoroughly to remove tiny pebbles and  debris.Soak chana over night in          water.

2.In the morning drain the soaked water and wash the chana under running water.

3.Add chana to a pressure cooker with 2 inch water above the chana and pressure cook for one whistle   on high and simmer the flame to medium and cook for 4 more whistles. 

4. Allow the pressure to leave on it self .Once the pressure is released drain chana in a colander and         allow to cool completely.

5. Once cooled completely add 2 cups of cooked chana to a processor along with all the spices .

6.Grind it coarsely.remove in a bowl and add besan/ gram flour and knead it .

7.Add salt to your taste and make  thick roundels of the dough. dip  the roundels in besan/gram flour      and pat the excess besan.(sorry missed the click )

8. Shallow fry in hot oil until golden brown and drain on a paper towel.

9. Serve hot with your choice of sauce.


  1. You can use the entire batch of cooked chana ,2 cups were enough for my family .
  2. As I was serving to kids I have avoided green chillies .
  3. Step 7 would ensure that kebabs would not disintegrate in oil.
  4. Make thick roundel as we do for kebabs.
  5. We are using lemon salt and mint powder instead of lime and fresh mint to avoid dampness.If you don't have it you can still use fresh ones. 


  1. Yumm can i use the regular channa instead of black one

    1. Thankyou Nammi.yes regular chana too can be used

  2. making kababs that dont suck up oil or disintegrate is an art! Never heard of using black channa... good idea! And Nusrath...in your notes.. are you sure it is Step 9?

  3. The kababs look so perfect! I have never made any kebabs and maybe I must do some correction on that one... :) Love kala chana so this one must be up my sleeves soon InShaAllah...

  4. Thankyou Rafeeda...These would be much easier give it a try.



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