For a really long time I have been thinking of making these vegetarian kababs which my mom had learnt from her close friend. Its a recipe that requires considerable effort and may be thats why I was putting it off. Finally, when I saw the Monthly Mingle – Grill It event being organized by Live to Eat, it motivated me to try my hand at it. These vegetarian kababs are made from black chick peas. Its a long drawn process of soaking, boiling, stir frying, grinding, grilling and then finally toasting. Let me see, have I left out any cooking procedure?
I grilled the kababs in the oven so that the outer crust gets a firm texture. Then I went on to toast it on the flame directly. I must also tell you that the end result tasted like never before. The taste of the carefully and mildly burnt sections of the kabab was so unique that now I might want to make it more often.
These kababs which are a bit dry should preferably be served with a minty, thick curd dip or a cheese dip to add to the moisture content.
- 2 cups black chickpeas
- 1/2 teaspoon Jeera seeds
- 2 teaspoons Ginger garlic paste
- 1 Onion
- 1 teaspoon Chaat masala
- 1 teaspoon coriander powder
- Pinch of Hing or Asafetida
- 1 Green chilly
- 1 tablespoon Oil
- 1 slice of small brown bread
- 1 teaspoon of maida (all purpose flour)
- Few springs of Coriander leaves
- Soak chickpeas overnight.
- Pressure cook until soft. Will require at least 4-5 whistles on medium flame.
- Drain out excess water. Heat oil. Add Jeera seeds.
- Once the seeds splutter add asafetida, slit green chilly, chopped onion and ginger garlic paste.
- Once onions appear soft add chick peas, coriander powder and salt. Mix well.
- Turn off the heat. Add chaat masala and coriander leaves. All this to cool.
- Grind this mixture in a mixie jar without adding water.
- Now mix maida, 1 teaspoon of oil and crumbled brown bread. Knead for a minute to form a smooth dough.
- Now take a skewer and wrap the chickpea dough around it. Give it an elongated shape with your hands.
- Brush oil over it. Grill it in oven for about 15 mins at 200 deg C.
- Now place skewer directly over the flame very carefully. Ensure you dont allow it to rest in one position for more than 2 seconds else it will get burnt. Careful with your fingers too.
- Your vegetarian seekh kababs are ready. Serve with sauce, chutney and salad.