Plus, these vegan kababs are made using pantry staples, seasoned with just the right amount of spices, and slow-cooked to perfection.

Whether it be spicy paneer bites, stuffed aloo Tikki, zucchini bites, dal vada, samosa pinwheels, or garlic knots, I enjoy them all. Out of all the crispy finger foods on my blog, this Kala chana kabab is by far my favorite. Pair it with fresh yogurt-mint chutney, and these kababs are super addictive. Every bite of this irresistible snack is bursting with deep, rich flavors. The best part, serve as is in the form of kebabs, or enjoy them in a burrito or roti as a wrap, or layer them inside a bun and relish them as a burger; either way, these kebabs are filling, healthy, and addicting. If you are not familiar with Kala chana, it refers to Black chickpeas, and chickpeas are a mainstay of Indian cuisine. Ranging from Pindi chole, chole bhautra, Kala chana, chickpea salad, chickpea stuffed bell peppers, etc., there is a whole variety of chickpea recipes to feast upon.  And kabab (Kebab or kabob), technically means grilled meat, but you can do a vegetarian version with lentils, or vegetables.  Kala Chana kabab is also known as Veg Shammi Kababs, Chane ke kebab, or Kale Chane Ke Kebab. 

» Black chickpea or Kala chana – the star ingredient and foundation of this recipe.  » Boiled potatoes – binds everything together. » Onion and ginger – Oh yes, please, for that extra crunch and texture.  » Green chili– to spice things up. Shammi Kabab » Now comes the flavor squad – spices and seasonings. I have used a blend of spices to flavor my kababs like – amchur powder, red chili powder, coriander powder, salt, cumin seeds.  » Breadcrumbs – soak up all the extra moisture from the potato mixture, making it extra crispy.  » Cilantro leaves – add a unique touch. Kala Chana Kabab These legumes are incredibly wholesome as they are loaded with nutrients like – 

Protein Fiber  Carbohydrates. Vitamins like B6, C, folate, and many more Minerals like iron, manganese, and phosphorus. 

In addition to that, Kala chana is-

low in fat, Kala Chana Kabab naturally vegan and gluten-free contains no cholesterol.

Because of all the health-promoting nutrients, Kala chana is a part of my staple diet.

  1. Transfer the chickpeas to a bowl and soak the black chickpeas overnight in 3 cups of water. By the morning, the chickpeas or kale chana will swell and double in size. 

  2. Drain that water and rinse the kala chana once again under tap water. 

  3. Transfer the black chickpeas/kala chana to the Instant Pot and add enough water to cover the beans. Beans should be covered with water.

  4. Add salt and turmeric powder to the chickpeas.

  5. Mix to combine. Kala Chana Kabab

  6. Close the Instant Pot. Turn the venting knob to the sealing position. 

  7. Press the ‘Manual’ button. Cook on HIGH for 30 minutes.

  8. Mash some of the black chickpeas with a potato masher. 

  9. Add mashed potatoes. Kala Chana Kabab

  10. Stir in the spices and chopped cilantro leaves. Set aside. 

  11. Cook until the onions are translucent. 

  12. Add this onion mixture to the kale chana- potato mix. Mix until well blended. 

  13. Stir in breadcrumbs. Mix until thoroughly blended.

  14. Mold and shape it like a round Shammi kababs. Repeat the process until all the burgers have been assembled.

  15. Heat oil in a skillet. Add kale chana kababs to the skillet and shallow fry the kababs. 

  16. Turn the kababs and cook until both sides are golden brown and crisp. It will take about 2-3 minutes on each side.  Repeat the process until all the kale chana ke kababs are well cooked. 

» Boil potatoes a day in advance and refrigerate. Cold potatoes work great. They don’t become mushy and blends well with the chickpea mixture.  » After adding salt, do not let the chana kababs sit for long. Because potatoes will release moisture, and the kababs will get soggy.  » For that perfect uniform looking kababs, take an ice cream scoop and measure the kabab dough. This way, you will end up with perfectly-shaped kababs.  » Substitute for a potato? For a more nutritious kababs, add sweet potato or butternut squash. Pump up on the spice level to balance the sweetness of the sweet potato or squash.  » These vegan Kala chana kababs are freezer-friendly! Once cooked, you can transfer them to a freezer-safe bag and store. Kababs stays well in your freezer for two months. When ready to eat, heat them in a pan until they’re warm all the way through.  » Want to make it gluten-free? Swap breadcrumbs for oats flour.  » Can you use chickpea flour? You can but dry-roast the chickpea flour before adding it to the kababs.  » For an in-depth, well-rounded flavor, cook Shammi kababs in ghee. »This Shammi Kababs are shallow-fried. For a healthier version, feel free to pan-cook the kababs. Share it with your friends and family and I am sure you everyone will end up loving these delicious kababs. Just like I always say, do let me know in the comments when you make this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

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