Malai Chickpea Kebab Recipe
Malai Chickpea Kebab is a delightful and unique North Indian snack made with soft, crispy-coated dumplings that are flavored with fresh coriander, garlic, and a zesty hint of lemon. These crispy morsels are shallow fried using a paniyaram pan, creating a golden-brown outer layer while keeping the interior wonderfully soft and smooth. The combination of brown chickpeas, oatmeal, and aromatic spices makes for a wholesome, vegetarian treat perfect for any occasion. These kebabs pair beautifully with a variety of dishes, whether served alongside a flavorful Hyderabadi Vegetable Biriyani or enjoyed as a comforting tea-time snack with a cup of Ginger Cardamom Chai.
Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Ingredients for Malai Chickpea Kebab:
| Ingredient Name | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 3/4 cup (soaked) |
| Instant Oats (Oatmeal) | 1/4 cup |
| Onion | 1 |
| Green Chilli | 1 |
| Garlic | 3 cloves |
| Lemon | 1/2 (juiced) |
| Oil | For cooking |
| Coriander (Dhania) Leaves | 2 sprigs, chopped |
| Salt | To taste |
Nutritional Information (per serving):
| Nutrient | Value |
|---|---|
| Calories | ~180 kcal |
| Protein | ~6 g |
| Carbohydrates | ~32 g |
| Dietary Fiber | ~8 g |
| Fat | ~4 g |
| Sodium | ~320 mg |
Preparation Time: 480 minutes (includes soaking time for chickpeas)
Cooking Time: 45 minutes
Total Time: 525 minutes
Instructions to Prepare Malai Chickpea Kebab:
-
Prepare the Chickpeas:
Begin by soaking the kala chana (brown chickpeas) overnight or for a minimum of 8 hours. Once soaked, rinse and drain the chickpeas thoroughly. -
-
Cook the Chickpeas:
Next, cook the soaked chickpeas in a pressure cooker with enough water for about 4 whistles, or until they are tender. Let the pressure release naturally. Drain the water from the cooked chickpeas and set them aside. -
Make the Kebab Mixture:
In a blender, add the cooked chickpeas, onion, green chilli, garlic, coriander leaves, salt, and lemon juice. Blend everything together until you get a smooth and thick paste. Be sure to check for seasoning and adjust if needed. -
Add the Oats:
Transfer the blended chickpea mixture into a large mixing bowl. Add the instant oats and mix thoroughly to bind the ingredients together. The oats will help the mixture hold its shape while frying. -
Shape the Kebabs:
Heat a paniyaram pan on medium heat and drizzle it with a little oil. Take a tablespoon of the chickpea mixture and form it into small, round balls or slightly flattened dumplings, then place them into the cavities of the paniyaram pan. -
Cook the Kebabs:
Shallow fry the kebabs until they turn golden brown and crisp on all sides. Be sure to flip them carefully so that they cook evenly and don’t burn. -
Serve:
Once the Malai Chickpea Kebabs are ready, remove them from the pan and serve them hot. These kebabs can be enjoyed as a snack on their own or paired with a flavorful Hyderabadi Vegetable Biriyani and a refreshing Tomato Onion Cucumber Raita. Alternatively, serve them with a cup of Ginger Cardamom Chai for a delightful tea-time treat.
Tips for the Perfect Malai Chickpea Kebab:
- Soak the Chickpeas Properly: Soaking the chickpeas for a sufficient amount of time ensures that they cook well and blend smoothly into a paste.
- Adjust Seasoning: Don’t hesitate to tweak the seasoning according to your taste preferences. A little more lemon juice can add extra zing, while more coriander will intensify the aroma.
- Cooking in a Paniyaram Pan: Using a paniyaram pan gives the kebabs their signature crispy texture without the need for deep frying, making them a lighter yet delicious option.
- Serving Variations: These kebabs also work wonderfully as an appetizer or a side dish for a larger meal. Pair them with any chutney of your choice for added flavor.
Enjoy your Malai Chickpea Kebabs as a delicious snack or a nutritious addition to your meals, and treat your taste buds to a delightful North Indian experience!
