Name: Kale Chane Kebab
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1/2 cup Kale Chane/brown chickpeas/Bengal gram (soaked overnight); 1 big onion (roughly chopped); 2-3 cloves garlic; a piece of ginger; 1 green chili (seeds removed and roughly chopped); salt to taste; ¼ tsp red chili powder; ½ tsp Chaat masala or juice of a lemon; a pinch of Garam masala; 1 tbsp chopped fresh coriander/cilantro leaves; Oil (for brushing)

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Kale Chane Kebab Recipe – it’s a yummy nutritious snack filled with the benefits of kale chane. These are really easy to make and taste incredible. I have baked these to cut down on oil and the black chickpea kebabs turned out very crispy and yummy. These make a perfect party appetizer and a high protein evening snack for kids. You can use these to make wraps also.

Kale chane or black chickpeas or Bengal grams is a good source of protein, iron, Vitamins, and minerals. As it is rich in dietary fibers it helps in digestion and in reducing weight. It keeps us full for a long time. We don’t feel like eating again and again. It gives us energy also.

It is an extremely versatile legume and is used in salads, curries, chaat, falafel, hummus, pakode, kebabs, and soups.

When we were young my Mom always used to say that if you eat this kale chane regularly you will become powerful as a horse 😉 😉

How to make Kale Chane Kebab

Kale Chane Kebab

These Baked Protein-packed Kebabs are nutritious, mouth-watering, and a perfect snack for weight-watchers and kids.

5 from 6 votes

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Course: Appetizer, school lunch box recipe, Snack

Cuisine: Indian

Keyword: baked vegetarian snack, Healthy snack, protein rich snack

Prep Time: 15 minutes

Cook Time: 15 minutes

Baking Time: 15 minutes

Total Time: 45 minutes

Servings: kebabas

Author: Nidhi

Equipment

OTG

Ingredients

1/2 cup Kale Chane/brown chickpeas/Bengal gram soaked overnight
1 big onion roughly chopped
2-3 cloves garlic
a piece of ginger
1 green chili seeds removed and roughly chopped
salt to taste
¼ tsp red chili powder
½ tsp Chaat masala or juice of a lemon
a pinch of Garam masala
1 tbsp chopped fresh coriander/cilantro leaves
Oil for brushing

Instructions

Boil Chane

Boil or pressure cook kale chane in 1½ cup of water with salt for 10-15 minutes or 4-5 whistles till they are soft.
Let it cool down completely. Drain the chana and keep the water aside.
Don’t throw away this water. You can drink this as soup or add this to curries.

To make Patties

In a food processor, combine the drained chane, onions, green chilies, ginger, and garlic.
Process it until smooth. You can keep the mixture a little coarse also.
Take it out in a bowl. Add chopped coriander leaves, red chili powder, chaat masala and mix everything.
Taste and check if more salt is required.
scoop up a spoonful of mixture in your hands and shape it into Patties of desired size and shape. Place all patties on a plate and keep in the fridge for 15-20 minutes.
This is an optional step but I have found this to be helpful before baking.

For Baking

Preheat the oven at 200 C. Brush the baking sheet with olive oil. Place all the patties on it. Brush the top of the patties with olive oil.
Bake for 20-25 minutes flipping the patties halfway. It should be perfectly crisp on both sides. Serve Kale Chane Kebab hot with green chutney or ketchup.

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Notes

You can prepare the mixture beforehand. keep it covered and refrigerated for 1-2 hours and bake when you want to eat.

To make Kale Chane Kebab

Boil or pressure cook kale chane in 1½ cup of water with salt for 10-15 minutes or 4-5 whistles till they are soft. Let it cool down completely. Drain the chana and keep the water aside. Don’t throw away this water. You can drink this as soup or add this to curries.

In a food processor, combine the drained chane, onions, green chilies, ginger, and garlic. Process it until smooth. You can keep the mixture a little coarse also.
Take it out in a bowl. Add chopped coriander leaves, red chili powder, chaat masala and mix everything. Taste and check if more salt is required.

scoop up a spoonful of mixture in your hands and shape it into Patties of desired size and shape. Place all patties on a plate and keep in the fridge for 15-20 minutes.
Note: This is an optional step but I have found this to be helpful before baking. Also, you can keep this covered and refrigerated for 1-2 hours and bake when you want to eat.

Preheat the oven at 200 C. Brush the baking sheet with olive oil. Place all the patties on it. Brush the top of the patties with olive oil. Bake for 20-25 minutes flipping the patties halfway. It should be perfectly crisp on both sides. Serve Kale Chane Kebab hot with green chutney or ketchup.