Kabuli Chana/Chickpea Kebab


Chickpea/Kabuli chana kebab is a super healthy, tasty and mouth watering recipe.  This kebab is soft and light in texture that it just melts in mouth. It is a perfect recipe for party, especially for vegetarian people. Chickpea along with palak/spinach and some spices gives a nice distinct taste.

Chickpea is a rich source of protein along with other vital minerals like calcium, iron, magnesium and phosphorus. So eat those nutrients in a tasty way.


  • Chickpea/kabuli chana(soaked overnight) – 1 cup
  • Palak/spinach(blanched and finely chopped) – 1/2 cups
  • Finely chopped onion – 1
  • Red chilli powder – 1 tsp
  • Garam masala powder – 1 tsp
  • Garlic – 4 clove
  • Ginger – 1”
  • Cumin/jeera – 1 tsp
  • Green chilli – 2 to 3
  • Salt – to taste
  • Coriander powder – 1 tsp
  • Chat masala powder – 1 tsp
  • Bread crumb – 1 cup
  • Oil – to fry


  • Wash and soak kabuli chana/chickpea overnight or for at least 6 to 7 hours in warm water.

  • Drain the water. Grind the chickpea/kabuli chana along with garlic, ginger, cumin and green chilli to a coarse to fine paste without adding water. By saying this I mean maximum  part should be finely grinded keeping some part as a coarse paste. The moisture in the chickpea is sufficient to make a paste.
  • Take the paste in a bowl.
  • Blanch the spinach/palak by adding it to the boiling water. Blanching will remove the raw taste of palak/spinach. Add 1 tsp of salt to the water to retain the green color of palak/spinach.
  • Remove the palak/spinach from the hot water and place in a bowl of cold water. Leave it for 2 minutes.
  • Remove the palak/spinach from the water and chop finely. This should measure 1/2 cup.

  • Add the remaining ingredients to the paste along with chopped palak/spinach. Mix properly and leave aside, covered, for 10 minutes.


  • In the mean time heat oil in a kadhai for frying the kebab.
  • Roll the mixture into kebab.
  • Coat each kebab with bread crumb.


  • Fry on low flame so that it is well cooked from inside. Fry till golden brown.
  • Serve hot with tomato sauce or mint chutney.


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