Chickpea and paneer kabab



  1. Potato – 2 medium; boiled, peeled and mashed
  2. Chickpea – 1/2 cup (measured before soaking)
  3. Onion – 1 medium
  4. Salt to taste
  5. Paneer – 1/4 cup; grated
  6. Chaat masala – 1/4 tsp.
  7. Cilantro – 1/4 cup; chopped
  8. Cumin powder – 1/2 tsp.
  9. Roasted chickpea flour – 1/2 heaping tbsp.
  10. Red chilli flakes – 1/2 tsp.
  11. Bread slice – 1 number (churned in the mixer to get fresh crumbs)
  12. Beaten Egg – 1 tbsp.
  13. Garam masala powder – 1/2 tsp.
  14. Bread crumbs as needed
  15. Oil for deep-frying


  1. Soak the chickpea in water overnight. Cook the chickpea in cooker adding 1 cup of water and 1/2 tsp. of salt. Simmer for 25 minutes after the first whistle. Open the cooker once the pressures subside. Cook till completely dry. Let the chickpea cool down to room temperature. Mash well with a potato masher.
  2. Mix together the mashed chickpea, mashed potato, paneer, cilantro, chopped onion, chilli flakes, cumin powder, chaat masala, salt to taste, garam masala powder, beaten egg, bread crumbs and roasted besan.
  3. Take small portions of the mixture and shape into kababs. Coat in bread crumbs & deep fry in hot oil on medium high heat till golden brown in colour.
  4. Serve hot.
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