Shikampuri Kebab Recipe: Kebabs Made with Brown Chickpeas
Introduction
Shikampuri Kebab, a delightful North Indian delicacy, features a delicious filling of brown chickpeas and spices, providing a burst of flavor in every bite. Traditionally served as an appetizer or snack, these kebabs are elevated with a surprise filling of yogurt, offering a creamy contrast to the spiced exterior. Perfect for tea time or gatherings, this recipe ensures a culinary experience that is both unique and satisfying. With its blend of textures and flavors, these kebabs promise to be a hit among your guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 1 cup |
| Potato (Aloo) | 2 (boiled and mashed) |
| Ginger | 1 inch (grated) |
| Garlic | 3 cloves (finely chopped) |
| Green Chillies | 3 (finely chopped) |
| Red Chilli Powder | 1 teaspoon (or to taste) |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Garam Masala Powder | 1 tablespoon |
| Black Pepper Powder | 1/2 teaspoon |
| Salt | To taste |
| Coriander (Dhania) Leaves | 4 sprigs (finely chopped) |
| Lemon Juice | From 1 lemon |
| Gram Flour (Besan) | 1/4 cup |
| Sunflower Oil | As required |
| Hung Curd (Greek Yogurt) | 200 grams |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 200 kcal |
| Protein | 7 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4
Instructions
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Soak the Brown Chickpeas: Begin by soaking the kala chana in ample water for approximately 6 to 8 hours. This step is crucial for ensuring the chickpeas soften properly during cooking.
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Cook the Chickpeas: After soaking, drain the water and transfer the kala chana to a pressure cooker. Add fresh water and cook until the chickpeas are tender; they should easily mash when pressed between your fingers. For a visual guide, you may refer to a video demonstration on cooking chickpeas in a pressure cooker.
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Prepare the Mixture: Once cooked, allow the chickpeas to cool slightly. In a food processor, combine the cooked kala chana, green chillies, garlic, ginger, and coriander leaves. Pulse until you achieve a nearly smooth mixture, ensuring the ingredients are well incorporated.
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Mix the Filling: Transfer the processed mixture to a large mixing bowl. Add the boiled and mashed potatoes, red chilli powder, gram flour, coriander powder, amchur, garam masala, black pepper powder, and salt. Mix thoroughly until all ingredients are well combined. Taste and adjust the seasoning to your preference.
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Stuff the Kebabs: To create the kebabs, divide the mixture into equal portions, roughly the size of a large lemon. Flatten each portion in the palm of your hand and place a teaspoon of hung curd in the center. Gently fold the edges of the kebab mixture towards the center, sealing the yogurt filling inside. Once sealed, slightly flatten the kebabs to maintain their shape.
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Cook the Kebabs: Preheat a non-stick pan over medium heat and lightly grease it with sunflower oil. Carefully place the kebabs on the pan, drizzle a little more oil on top, and cook, flipping them multiple times until they are golden brown and crispy on all sides, approximately 8 to 10 minutes.
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Serve and Enjoy: Remove the Shikampuri Kebabs from the pan and serve hot, paired with fresh green chutney as a delightful snack or appetizer that’s sure to impress at any gathering.
Conclusion
These Shikampuri Kebabs embody the essence of North Indian flavors, seamlessly combining the earthiness of brown chickpeas with the freshness of herbs and the creaminess of yogurt. Ideal for any occasion, from a simple evening snack to a festive gathering, they promise to be a crowd-pleaser. Explore this recipe, and enjoy the delightful experience of crafting and savoring these delicious kebabs, where every bite tells a story of flavor and tradition.
