Healthy Chole Kebab
A simple, protein-rich chole (chickpea) kebab recipe — crispy outside, soft inside — perfect as a healthy snack or starter.
Ingredients
Equipment
Method
- If you have boiled chickpeas ready, drain them well to remove excess water. In a bowl, mash the chickpeas coarsely using a potato masher or fork. Add the boiled and mashed potato to this bowl — this helps bind the kebab dough.
- To the mashed mixture, add chopped onion, ginger, garlic, chopped coriander leaves, cumin powder, red chilli powder, chat masala (if using), salt and mix well.
- Add breadcrumbs or fine semolina (sooji) gradually. Mix to form a soft dough that’s not too wet — it should hold shape when pressed.
- Divide the mixture into small portions (about lemon-size), and gently flatten each portion to make round or oval kebabs (tikki shape).
- Heat 1 tablespoon oil in a non-stick pan over medium heat. Once hot, place kebabs carefully and shallow-fry 2–3 minutes on each side until both sides are golden brown and crisp. Use gentle heat so they cook through without burning.
- Once done, drain on paper towels to absorb excess oil. Serve hot with mint-coriander chutney, yogurt dip or salad.
Notes
For a lighter version, you can bake the kebabs at 180°C for about 15–20 minutes, flipping halfway. If mixture feels too soft and won’t hold shape, add a little more breadcrumbs or semolina. Use non-stick pan and minimal oil for healthier cooking.