Achari Chicken Chana kebab

Achari Chicken Chana kebab

 

Serving - 10

 

INGREDIENTS

White chickpeas - 200 grams

Water - 1600 milliliters ( divided ) 

Salt - 1/2 teaspoon

Water - 800 milliliters

Boneless chicken - 300 grams

Tomato - 140 grams

Mango pickle masala - 2 tablespoons

Water - 60 milliliters

Onions - 70 grams

Ginger garlic paste - 1 tablespoon

Green chili - 1 tablespoon

Coriander - 2 tablespoons

Lemon juice - 1 tablespoon

Salt - 1 teaspoon

Coriander powder - 1 teaspoon

Garam Masala - 1 teaspoon

Red chili - 1/2 teaspoon

Turmeric - 1/2 teaspoon

Cumin - 1 teaspoon

Fennel seeds - 2 teaspoons

Nigella seeds - 1 teaspoon

Chilli flakes - 1/2 teaspoon

Egg - 1

Gram flour - 40 grams

Oil - for shallow frying

 

 

PREPARATION

  1. In a bowl, add 200 grams white chickpeas and 800 milliliters water.
  2. Soak overnight.
  3. In pressure cooker, add soaked chickpeas, 800 milliliters water, 1/2 teaspoon salt and cover with lid.
  4. Pressure cook until 3 whistles.
  5. Open the lid and remove the pan from heat.
  6. In a heavy bottom skillet, add 800 milliliters water, 300 grams boneless chicken and 140 grams tomatoes.
  7. Cover with lid and cook for 5-7 minutes.
  8. Open the lid and stir once.
  9. Take out the boiled tomatoes and chicken from pan.
  10. Peel off the tomatoes.
  11. In a mixing bowl, add boiled chickpeas, chicken and tomatoes.
  12. Add 2 tablespoons mango pickle masala and 60 milliliters water.
  13. Transfer it in blender and blend to a smooth paste.
  14. Now, add 70 grams onion, 1 tablespoon ginger garlic paste, 1 tablespoon green chili, 2 tablespoons coriander, 1 tablespoon lemon juice, 1 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1/2 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon cumin, 2 teaspoons fennel seeds, 1 teaspoon nigella seeds, 1/2 teaspoon chilli flakes, 1 egg and 40 grams gram flour.
  15. Mix well with the help of spatula.
  16. Now, take a small portion from the batter and shape it in a flat circular kebab.
  17. Heat sufficient oil in a pan, and shallow fry the prepared kebab’s.
  18. Cook from both sides until golden brown and crispy.
  19. Serve hot with chutney.