Hare Chane Ka Kebab Recipe
Hare Chane Ka Kebab is a delightful and nutritious vegetarian snack, perfect for serving alongside a hot cup of chai. These protein-rich kebabs make for a delicious appetizer or a wholesome evening snack. Made primarily with hara chana (green chickpeas), this recipe is packed with vitamins and minerals. The tangy addition of raw mango, combined with the freshness of mint and coriander, gives these kebabs a burst of flavor that’s sure to impress.
For an even more hearty option, feel free to substitute the hara chana with kabuli chana (chickpeas) or rajma (kidney beans). To boost the nutritional value, you can also incorporate vegetables like carrots, beans, peas, or even cubes of paneer for a more filling kebab. Whether you choose to deep-fry, shallow-fry, or bake them, these kebabs offer a healthy twist on traditional snacks and are perfect for any occasion.
Cuisine
Indian
Course
Snack
Diet
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Hara Chana (green chickpeas), soaked overnight | 1 cup |
| Ginger Garlic Paste | 1/2 tablespoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Green Chillies, chopped | 2 |
| Raw Mango, grated | 2 tablespoons |
| Spinach, chopped | 3 tablespoons |
| Mint Leaves (Pudina) | 1/4 cup |
| Coriander Leaves (Dhania) | 1/4 cup |
| Gram Flour (Besan) | 2 tablespoons |
| Salt | To taste |
Allergen Information
This recipe contains gram flour (besan), which is gluten-free and suitable for individuals with gluten sensitivities. However, always ensure that the besan you use is certified gluten-free if required. The kebabs also contain no dairy, making them a great option for vegans and lactose-intolerant individuals.
Allergen Note: Those with allergies to legumes (like chickpeas or kidney beans) should avoid this dish or substitute with another legume-free option.
Dietary Preferences
- Vegetarian: This recipe is completely plant-based, making it suitable for vegetarians.
- Vegan-Friendly: This recipe contains no animal products, making it an excellent choice for vegans.
- Gluten-Free: The use of gram flour (besan) makes this recipe naturally gluten-free, provided no gluten contamination occurs.
Instructions
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Cook the Green Chana: Begin by pressure cooking the soaked green chana with enough water until the cooker releases 4-5 whistles. Once done, remove from the heat and drain the water completely. You can reserve the cooking water for later use, such as making curry or soups.
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Prepare the Mixture: In a mixing bowl, combine the cooked hara chana with ginger garlic paste, cumin powder, turmeric powder, garam masala, green chillies, grated raw mango, spinach, mint leaves, and coriander leaves. Blend everything together using a food processor or blender to form a coarse paste. If the mixture is too thick, add a small amount of the reserved cooking water to help achieve the desired consistency.
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Form the Dough: Transfer the blended mixture into a large bowl. Gradually add gram flour (besan) and knead it into a smooth dough. The gram flour helps bind the mixture together and prevents the kebabs from falling apart during cooking. Let the dough rest for about an hour, covered, so the flavors meld together.
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Shape the Kebabs: Once the dough has rested, divide it into small portions and shape each portion into a round or oval patty. You can adjust the size according to your preference.
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Cook the Kebabs: Choose your preferred cooking method:
- Shallow Fry: Heat a wide pan over medium heat with a small amount of oil. Place the patties in the pan and cook on both sides until they turn golden brown and crisp.
- Deep Fry: For a crispier version, deep fry the patties in hot oil until golden and crunchy on all sides.
- Bake: For a healthier option, you can bake the kebabs in a preheated oven at 180°C (350°F) for 15-20 minutes, flipping halfway through for an even bake.
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Serve: Once the kebabs are cooked, serve them hot with a refreshing coriander-mint chutney (Dhaniya Pudina Chutney) or a zesty garlic chutney (Lahsun Ki Chutney). These kebabs are perfect for your tea-time snack or as an appetizer for any gathering.
Tips for the Best Hare Chane Ka Kebab
- Binding the Kebabs: If the mixture is too soft or sticky, add a little more gram flour to help bind the ingredients together. However, be cautious not to overdo it, as this can affect the texture.
- Flavor Enhancements: Feel free to experiment by adding finely chopped vegetables like carrots, peas, or beans for added crunch and nutrition. You can also substitute the raw mango with a tablespoon of lime juice for a tangy twist.
- Cooking Method: While shallow frying gives a crispy edge to the kebabs, baking them is a healthier option if you’re looking to reduce the oil content. The kebabs will still be flavorful and satisfying.
- Serving Suggestions: Pair these kebabs with a cool yogurt dip or a tangy tamarind chutney for extra flavor.
Nutritional Information (per serving)
- Calories: 120-150 kcal (depending on the cooking method)
- Protein: 6-8 g
- Fat: 4-6 g
- Carbohydrates: 15-18 g
- Fiber: 4-5 g
- Sodium: 150-200 mg (depending on the amount of salt added)
Conclusion
Hare Chane Ka Kebab is a delicious, healthy, and easy-to-make vegetarian snack that is packed with protein, fiber, and essential nutrients. Whether you’re looking for a tasty snack to pair with your evening chai or a light appetizer for a dinner party, these kebabs will surely satisfy your cravings. Their fresh, zesty flavors from mint, coriander, and raw mango, combined with the wholesome goodness of green chickpeas, make them an irresistible treat for all. So, gather your ingredients, get cooking, and enjoy these delightful kebabs!
