Today I am sharing a very delicious and nutritious Kebab made with easily available ingredients. Kala Chana Tendli Kebab is absolutely delicious and addictive. Perfect balance of flavors in every bite. Serve with green chutney to enjoy these highly addictive yummy kebab. Your family and guests will be impressed .
What is a Kebab?
Kebabs are cooked with various types of meat , with their origins in Middle Eastern cuisine. There are many popular variants around the world.You can get both vegetarian and Non-vegetarian versions. Each one has its own taste and aroma.These are perfect appetizer for your guests. Each bite is bursting with flavors. Left over Kebab can be used in a burrito or wrap. These Kebabs are highly addictive and filling.
What is the theme for Shhhhh Cooking?
This month our Hostess is Sujata Roy who is an amazing baker and she suggested we make Kebab.Check out blog for many healthy bakes and bengali recipes. Check out her Kebab recipe here.My partner this month is Priya VJ who is another versatile blogger with traditional and international recipes on her blog. She gave me two secret ingredients kala chana and tendli and I gave her Channa dal and Saunf.Check out her delicious dal kebab here.
Major Ingredients used for Kala Chana Tendli Kebab:
Kala chana , black eyed peas and Rajma are used here. Gives a nice texture to the kebab. I have not boiled them .
Spices: Have used a mix of spices. All the spices used give a nice flavor to the kebab.
Tendli/ Kundru /Ivy Gourd: Enhances the taste of the kebab. You must add this vegetable and try the kebab.
Recipe for Kala Chana Tendli Kebab:
Author: Preethi Prasad
Prep Time : 20 Mins
Cook Time : 40 Mins
Soak time : 5 hours
Total Time : 6 mins
Course : Snacks / Appetizers
Cuisine :Indian
Equipment Used:
Mixing Bowl
Wide bottom Pan
Spatula
Blender
Ingredients for Kala Chana Tendli Kebab:
1 Cup Kala Chana / Black Chickpeas
1/2 Cup Rajam
1/4 Cup Black Eyed Peas
2 Potatoes Boiled and grated
15 Nos Tendli / Ivy Gourd Chopped
2 Big Onions Finely Chopped
8 Green Chillies
1 Cup Finely Chopped Coriander
3/4 Tsp Kasmiri Red Chilli Powder
1 Tsp Coriander Powder
2 Tsp Roasted Cumin Roughly Crushed
1 Tsp Ginger Garlic Paste
3/4 Tsp Moroccan Spice Blend
1/2 Tsp Garam Masala
1 Tsp Dry Mango Powder
Salt to Taste
1 Tbsp Roasted Chickpea Flour
1/2 Tsp Turmeric
3 Tbsp Oil
Method:
Wash the kala chana , rajma and black eyed peas for about 5 hours or overnight.
They will swell by soaking all the water.
Drain them and let it sit until completely dry. Make a coarse paste of these ingredients.
Blend the green chilles and chopped tendli into a fine paste. Do not add water .
Take a wide bottom bowl add finely chopped onions , ginger garlic paste, chopped coriander , tendli and chilli paste, garam masala ,chilli powder, salt,Moroccan spice , dry mango powder,Coriander Powder , Roasted ,grated potatoes and crushed jeera and mix well.
Next add the coarse Kala chana mix ,turmeric and mix well.
Mix all the ingredients nicely. Grease your hands . Take a small quantity of the mixture and shape them as desired.
Heat a grill pan. Add a tsp of oil and place the kebabs and cook until all the sides are nicely crisp and brown.
Repeat the process for the balance kebabs.
Serve with spiced Onions and Mint Yogurt Chutney.
Notes:
You can shallow fry or even bake them
Tendli and kala chana make an amazing combo .Do not Skip them.
You can replace chickpea flour with oats flour or bread crumbs.
Serve with any green chutney or chutney of your choice.
You can use cooked chickpeas too.
Grinding raw and then making kebab gives a nice texture to the kebabs.
You can deep freeze the kebab and can grill or bake them later.
now WHO would have thought these have ivy gourd hidden within these delicious kebabs. hats off to u, Preethi . ur innovative kebab truly is worth a try sometime soon.
PS – I wd never look at an ivy gourd the same way, any more. thanks to u 🙂
Brilliant ! who could ever think of using tendli in the kababs. Very innovative. The kababs look so tasty. Moroccan spice must have enhanced the flavours.
I love your ideas. Tendli is such a useful vegetable and no one will guess it in this kebab. However I get only the frozen ones. Can I use them in this recipe?
Preethi your recipes always have a hidden or unusual ingredient and you’ve done it again with tendli in kebabs. Kala Chana Kebab definitely look so inviting, crunchy without deep frying them.
Never thought of using ivy gourd in kebabs. These kala chana tendli Kebab look absolutely delectable and I am definitely giving it a try this weekend as I have all the ingredients ready at hand.
I bet your kids never guess what you have hidden in their food. This is the way how mom’s make kids food healthy. Loved your tendli Kala chana kebabs a lot.
These black chana tendli kababs look super crispy and delicious. Actually, no one has guess there is ivy gourd hidden in them. Great recipe and would love to try it.
Kala channa and tendli is a combination i use in making sabji,but you have just elevated the bar to turn them into soft and succulent kababs..kudos to you !!
Such an innovative recipe never thought of adding Tendil along with Kala channa. this is a great idea of serving protein along with veggies. great recipe .
now WHO would have thought these have ivy gourd hidden within these delicious kebabs. hats off to u, Preethi . ur innovative kebab truly is worth a try sometime soon.
PS – I wd never look at an ivy gourd the same way, any more. thanks to u 🙂
Brilliant ! who could ever think of using tendli in the kababs. Very innovative. The kababs look so tasty. Moroccan spice must have enhanced the flavours.
Adding tendli to kababs, I could have never imagined. These must be keeping the kababs really moist. Loved your protein rich kababs.
I love your ideas. Tendli is such a useful vegetable and no one will guess it in this kebab. However I get only the frozen ones. Can I use them in this recipe?
Yes you can. Once it is at room temperature you can use. Glad you liked it .Thank you Seema.
Wow, I would have not expected tendli to use in a kebab. Such an innovative recipe and full of nutritional goodness. Awesome Share Preethi.
Wow Preethi ivy gourd in Kabab, never imagined. Such an innovative recipe. Kabab look super tempting. Can’t wait to try.
Preethi your recipes always have a hidden or unusual ingredient and you’ve done it again with tendli in kebabs. Kala Chana Kebab definitely look so inviting, crunchy without deep frying them.
Never thought of using ivy gourd in kebabs. These kala chana tendli Kebab look absolutely delectable and I am definitely giving it a try this weekend as I have all the ingredients ready at hand.
I bet your kids never guess what you have hidden in their food. This is the way how mom’s make kids food healthy. Loved your tendli Kala chana kebabs a lot.
These black chana tendli kababs look super crispy and delicious. Actually, no one has guess there is ivy gourd hidden in them. Great recipe and would love to try it.
What an innovative recipe, Preethi! Would never have thought of using tendli in a kabab.
They look so delicious and melt-in-the-mouth. With the kala chana going in, they must be packed with protein too.
Lovely recipe of kala chana kabab with tendli in it. This is a good way to serve the veggies. Moreover, it is packed with nutrients.
Kala channa and tendli is a combination i use in making sabji,but you have just elevated the bar to turn them into soft and succulent kababs..kudos to you !!
Such an innovative recipe never thought of adding Tendil along with Kala channa. this is a great idea of serving protein along with veggies. great recipe .
Ivy gourd in kebab is such an interesting twist to the usual kebab. This is so healthy and power-packed kebab that can be enjoyed guilt-free.
It was nice to go through your post. Thanks for sharing the recipe here. Keep up the good work.