Easy Kala Chana Kabab Recipe

Easy Kala Chana Kabab Recipe

Here is an Easy Kala Chana Kabab Recipe that you can make at Home. Kala Chana Kabab is a mouthwatering vegetarian kabab made with black chickpeas, also known as kala chana or Bengal gram. These kababs are a popular North Indian and Pakistani dish, known for their delicious flavor, protein-rich composition, and unique texture. They are a fantastic option for vegetarians or anyone looking to incorporate more plant-based protein into their diet.

The star ingredient, kala chana, is soaked overnight and then boiled until soft and tender. The boiled chickpeas are then mashed with other ingredients to form a cohesive mixture, which is later shaped into kababs and cooked until golden and crispy.

The addition of mashed potatoes helps bind the kabab mixture together, ensuring that the kababs hold their shape during frying. Onions, green chilies, ginger-garlic paste, and chopped coriander leaves add layers of flavor and a pleasant aroma to the kababs.

A blend of spices, including cumin powder, garam masala, red chili powder, and chaat masala, infuses the kababs with a perfect balance of heat and savory notes. The use of chaat masala, a tangy spice blend, gives these kababs a unique and slightly tangy flavor that complements the other ingredients wonderfully.

Shape the prepared kabab mixture into small rounds or ovals, and if desired, coated with bread crumbs or semolina to give them a crispy texture when fried.

When cooked, Kala Chana Kababs boasts a lovely golden-brown color with a slightly crunchy exterior and a soft, flavorful interior. The contrast of textures makes these kababs incredibly satisfying to bite into.

These kababs are often served as appetizers, snacks, or as part of a larger meal. They are perfect for parties, family gatherings, and special occasions. Kala Chana Kababs are typically accompanied by green chutney (coriander-mint chutney) or tamarind chutney, which enhances their taste and adds a refreshing element to each bite.

In addition to being delicious, Kala Chana Kababs are highly nutritious. Black chickpeas are an excellent source of protein, fiber, and various essential vitamins and minerals, making these kababs a wholesome and healthy choice.

Whether you enjoy them as a party snack or a protein-rich appetizer, Kala Chana Kababs are sure to be a hit among vegetarians and non-vegetarians alike. Their delightful taste and nutritious profile make them a standout dish in Indian and Pakistani cuisine. So, here’s a simple recipe to make Kala Chana Kababs:


  • 1 cup of dried kala chana (black chickpeas), soaked overnight
  • 2 medium-sized potatoes, boiled and mashed
  • 1 small onion, finely chopped
  • 2-3 green chilies, finely chopped (adjust to your spice preference)
  • 2 tablespoons of chopped fresh coriander leaves
  • 1 teaspoon of ginger-garlic paste
  • 1 teaspoon of cumin powder
  • 1 teaspoon of garam masala
  • 1/2 teaspoon of red chili powder
  • 1/2 teaspoon of chaat masala
  • Salt to taste
  • Bread crumbs or semolina (suji) for coating (optional)
  • Oil for frying


  1. Firstly, rinse the soaked kala chana thoroughly and boil them in salted water until they are soft and cooked. It might take around 20-25 minutes. Drain any excess water and let them cool down.
  2. In a large mixing bowl, mash the boiled kala chana using a fork or potato masher. Make sure to leave some texture, so it’s not completely smooth.
  3. Then, add the mashed potatoes, finely chopped onions, green chilies, ginger-garlic paste, chopped coriander leaves, cumin powder, garam masala, red chili powder, chaat masala, and salt to the mashed kala chana. Mix everything well to combine the ingredients thoroughly.
  4. Take a small portion of the mixture and shape it into a round or oval-shaped kabab. You can make kababs of your desired size.
  5. If you prefer a crispier exterior, you can coat the kababs with bread crumbs or semolina (suji).
  6. Then, heat oil in a frying pan over medium heat. Once the oil is hot, carefully place the kababs in the pan, and shallow fry them until they turn golden brown and crispy on both sides. You can also deep fry them if you prefer.
  7. Once the kababs are cooked, remove them from the pan and place them on a plate lined with paper towels to absorb any excess oil.
  8. Finally, serve the delicious Kala Chana Kababs hot with green chutney, tamarind chutney, or your favorite sauce.

Enjoy these flavorful and protein-rich Kala Chana Kababs as a delightful snack or appetizer. They are sure to be a hit with your family and guests.



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