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88 Comments

    1. There was a faint technical error that has been rectified. No modification is needed in the recipe. But to reduce the sodium intake add very less salt or skip it altogether.

  1. Hi Dassana when shallow or deep frying the tikka I found that the outside skin layer was coming apart resulting in a very shabby presentation. Any idea of how I can avoid it or correct it ? Will appreciate if you can guide me

  2. Do we have add roasted besan.
    Because i could taste the raw flavour of besan when i tried this recipe.

  3. hi!
    what temperature and time should these kebabs be baked at?

    p.s. i’ve used a lot of your recipes recently and they’re pretty great!
    thanks for sharing your gift!4 stars

    1. yasir besan is made from ground chana dal, yellow split dal which we use for making dals, khichdi and pakoras. the chana dal is roasted slightly then dry grind them in a mixie for besan. this way you can make besan at home 🙂

      1. Here in pakistan ,Usually besan is made from black chick peas so what do you about result if i boil white chick peas with black chickpeas or i have to find powder form of white chickpeas ?

        1. here also in india, besan is made from black chickpeas or chana where the skin is removed. basically chana dal is from black chickpeas. take chana dal or black chickpeas where the skin is removed and its not roasted. now sun dry the chana dal or black chickpeas for a day or you can very lightly roast them. no need to brown. then give them to a mill for grinding. you can also make flour from white chickpeas. in the west this is available and is known as chickpea flour. if you want, you can use both black chana and white chana for making flour. if you boil them the it will be difficult to powder them.

    1. yes you need to pressure cook chana dal. chana dal should be cooked and yet have separate grains. if they get cooked too much, they will become mushy. drain them very well, so that they do not have any water residue in them.

  4. Hii Dear,
    I made this recipe and is so delicious,,very yumm,,,i added chaat masala over it and have these like tikki chart with dahi, imli sauce, onion, and bhujia sev over it..4 stars

  5. Hi amit,

    I made this recipe with veg pressure cooker briyani today. Rice was too good. And with the kabas I m not sure if thts the texture. Taste was good. It observed oil while frying and I had the shape but was easy to break meaning it had crumble like texture. Plz let me know where I went wrong.
    Also plz let me know the temp to bake.

    Thank u

    1. these kababs have crumbly melt in mouth texture. they have to be fried in hot oil, otherwise they absorb a lot of oil. also when frying, one needs to be gentle. you have not gone wrong anywhere. bake at 180 degrees celsius and preheat the oven to 10 to 12 minutes at the same temperature before baking.

  6. Wonderful your receipes are and this one has became favourite in my family. I have tried your receipe of dal makhani and it came out so nice I got lots of compliments. All thanks to you. Add me as new fan in your list.

  7. Delicious Kababs!!
    I tried to shallow fry them in a pan to reduce oil, but they started to break and became very difficult to handle and flip. Finally, I deep fried them in hot oil and that’s when they came out very well without breaking. Any idea why pan fry didn’t work out?4 stars

    1. thanks nivedita. this gyan comes from my mom. whenever frying any kababs or patties, if the oil is hot, the kababs don’t break. its got something to do with the hotness of the oil which binds the ingredients and do not allow them to break. in a tawa, since we don’t fry at high temperatures, the kababs may break. but i have never had any issues while frying in a pan or a tawa. some more of besan could have been added. even binding agent like bread or corn starch can be added.

  8. Hello i read ur blog a lot and tried many of ur recepies they r really good.thank u.and i also wanted to know wts the diff bw convection mode in microwave and the electric one. I bake all my cakes in the former.

    1. thanks. both convection mode in microwave and the OTG or electric oven use the convection principle of heating. so there is no difference in the heating method. there are just a few differencea like – in microwave the heating element is placed on top and it has a fan. whereas in most electric ovens, the heating element is placed on top and bottom of the oven and they do not have fans.

  9. Mouthwatering…I will be tring it soon. They look healthy too..
    I must compliment you for the pictures…

  10. this is a v v good recipe for veg shammi kababs. thank you.
    i also added a half tsp of chaat masala to the mix and i think that it added a bit more flavor.
    very healthy for the kids as well.

    made it twice already. once with only kala channa and once with kala channa and channa daal combo – both v good.4 stars

  11. hi!!!
    i hope you reply soon since its soooo old post dear. i tried making these kabab today.. for some reason; as soon as i added the kababs. whole oil turned white foam sort of. and the kabab absorbed all the oil and tasted so heavy and so fragile in texture. i used chana daal boiled. any idea???
    🙁

    1. hi jhanvi, when we fry patties or even falafel or stuff which has ground chana dal, kala chana or kabuli chana, the oil does foam. but it goes after some time. did you deep fry or shallow fry.
      i guess the oil was not enough hot, hence the kababs absorbed so much oil. they will become fragile if they absorb a lot of oil. i can imagine the the taste and texture since this has happened with me too.

      as a rule, when frying tikkis, kababs or patties or even falafel, always add one small kabab or tikki first. if the kababs get fried perfectly and do not absorb a lot of oil, then the oil has the right temperature. another suggestion would be to pan fry the kababs. these would make them crisp as well as less oil will be used. its not due to chana dal. i even make the chana dal vadas at home and its the same consistency as these kababs.

  12. these kebabs are ok but not like those veg kababs in lucknow in which they add soyabean nuggets and mesh them together with dal they totally melt in the mouth

    1. may be those kebabs are melt in mouth, but these are healthier. i avoid using soybean nuggets which one gets in india as they are heavily processed with no soy goodness or nutrition in them.

  13. Hi Dasaana

    I made this on sunday and it came absolutely fantastic and delicious, i usually used to make this fried but your this recipe was too good

    Take cr
    sunita

  14. I love your recipes! Everything you post, I want to make 🙂 These kababs look fantastic!

  15. I make shaami kebabs with soy or black eyed beans. Never tried with kala chana but oh so good! Perfect for the rainy day

  16. These look fantastic. I have made similar ones before with red lentils and chickpeas but these seem to have a nicer consistency.

  17. The Kabab’s looks awesome Dassana, I always made kabab’s with potato mix but never tried with channa…I should definately give a try 🙂
    Like you being the only vegeterain at home and cooking nonveg for everyone else feels awesome.

    BTW: Your Continue Reading feature is not working.

    1. thanks shruthi. the continue reading feature is not for the first two posts on the home page. for these, the image or title has to be clicked to read the whole posts.

  18. Dassana,

    These kabab’s looks sooo delicious 😀 Cannot wait for the recipe on pita bread. It looks unbelievably good!

  19. The shaami kababs looks absolutely delicious. And now, I cant wait to read your post on the Pita Bread. You made them like a pro!

    Btw, the white background looks amazing.

    1. thanks familycook. i have made pita bread before also but using different measurements. this time they were different from the earlier recipe i have made before and they were so good.

  20. My husband is non-vegetarian and cook fish and chicken for him even now. I really enjoy cooking them because i know he loves eating them. Also… I truly respect everybody food choices.
    Lovely kebabs!

  21. These are almost similar to our andhra recipe CHANA DAL VADA, but where we mix fresh coriander leaves, onion, cinnamon, cloves, ginger with soaked chanadal paste(rough). not cooked dal. But ur recipe as it cooked , we can fry in little oil which is good in health terms…………
    i will definitely try it………………….

    1. i do make chana dal vada at home but never posted the recipe. as you have rightly pointed out the difference is in the raw and cooked method. you can just pan fry with a little oil also on the tava or non stick tava till crisp & browned on both sides.

  22. These are similar to falafel, aren’t they? And they indeed are tasty. And as usual good pictures that make it more mouth-watering. Will await the pita bread recipe

    1. they are not similar to falafel. these are more denser than falafel and the taste is also typically awadhi. falafel has a different taste altogether and a lighter in texture than these kebabs.

  23. Am sure it is good. Waiting for weekend to try it.

    Looking forward to receive the pita bread recipe.

    Thanks you so much

  24. i love love that first picture.. clean, white and the perfect depth! and the kababs look amazing too. i need to try these with the black chickpeas for sure. how is the fam reacting to your trying a vegan diet:)

    1. hubbs is ok. the rest still don’t know that i am going on a vegan diet. if they come to know i will get strange stares and great & lengthy discourses 🙂

  25. Hey Dasana lovely pics pf the pita bread waiting for the recipe…I made your normal white bread recipe it was wonderful and also made the vegan banana cake was a super hit at home …will soon try the kebabs…loves n God bless !

    1. hey bhavna, after a long time i am hearing from you. i hope you and your family are great. i still have to make your potato mayonnaise. thanks for making the recipes as well as your feedback. hugs and god bless you and your family too.

  26. In Old Karnataka area, specially Mysore and Banglore it goes by the name ” Ambode” [AmbaVade]
    In that, only green chilly and red chilli powder and salt is added and then grind it to a rough dow. It is fried in oil till brown and crisp. For better taste Mint leaves are added for fragrance,before grinding. But in your receipe more masala is added which, I am sur will enhance the taste. We shall try it out. Thanks for this new receipe.

    1. thanks for sharing this info ram. i have heard about ambode but never made them at home. the garam masala does enhances the taste of the kababs.

  27. shammi kebab with kala chana sounds interesting.. And Dassana your pita bread puffed up so nice.. I am just staring at the picture..

  28. Dassana both the kabab’s and the clicks are amazing….cant take my eyes off these yummy chana kababs….I make these kabab’s for my kids, only difference in your recipe is adding chickpea flour whereas I add cornflour /bread cumbs for binding, will try your version by replacing cornflour to chickpea flour, surely a better option. Waiting for the pita bread recipe :).

  29. Absolutely wonderful!! I make these with the green channa too! Perfect on a rainy day. I am waiting for you the pita recipe.. It looks gorgeous!