We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Grind boiled black chana, green cardamom, cumin seeds, dry mango powder, green chillies, ginger, and rock salt into a grainy mixture using a mixie jar.
Transfer the grainy mixture into a bowl, add boiled potatoes, paneer, coriander leaves, and raisins. Mix well to combine.
Shape the mixture into round kababs.
Shallow fry the kababs in a pan until golden and crisp on both sides.
Want to keep this recipe for later? We can email it to you!
Ensure the mixture is grainy and not too smooth for the right texture.
Use fresh paneer for better flavor and texture.
You can also shallow fry using ghee to enhance flavours.
Can I use canned black chana?
Yes, you can use canned black chana, but make sure to rinse them thoroughly before grinding.
What chutney pairs best with these kababs?
Mint or coriander chutney works wonderfully with these kababs.
Can I bake instead of shallow frying?
Yes, you can bake the kababs at 375°F (190°C) until golden and crisp.
How do I store leftover kababs?
Store leftover kababs in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven before serving.
Can I skip raisins?
Yes, raisins are optional and can be skipped if you prefer a less sweet flavor.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
...
