KALA CHANA TENDLI KEBAB

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.
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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.
https://preethicuisine.com/pigeon-peas-and-spinach-kebab/ https://preethicuisine.com/grilled-raw-banana-tikkis-served-in-2-different-ways/ Do follow my blog and Social media handles on Facebook , Instagram , Twitter and Pinterest to get an update on the latest recipes.The more you share the more I will Smile. Thank you for your encouragement and support.

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17 thoughts on “KALA CHANA TENDLI KEBAB”

  1. 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 🙂

  2. 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.

  3. 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.

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