Broccoli Chana Kebab - Neha Deepak Shah
Ingredients
- Steamed Broccoli 2 cups
- Onion, sliced 1 small
- Garlic cloves (chopped) 4-5
- Garlic, sliced 3-4 cloves
- Ginger, grated 1/2 Tsp
- Green Chillies 2
- Ghee 2 Tbsp
- Chana Dal, soaked for 1 hour pressure cooked 3/4 cup
Ingredients
(Whole Spices)
- Bay leaves 2
- Green cardamom 3-4
- Black cardamom 1
- Few Black pepper
- Cinnamon stick 2 inch
- Cloves 3-4
Ingredients
(Dry Masala)
- Red chilli powder 1 Tsp
- Garam masala 1/4 Tsp
- Coriander seed powder 1 Tsp
- Cumin Seed Powder 1 Tsp
- Kala Namak 1/2 Tsp
- Chopped Coriander 1 Tbsp
- A piece of charcoal for smoking
How to make
In a pressure cooker, cook the chana dal with enough water and little salt for about 3-4 whistles, then drain the excess water and set aside.
Steam the broccoli for 5-7 minutes until tender.
In a pan, add whole spices with ghee in a pan.
Add the sliced onion, chopped garlic, and grated ginger. Sauté until the onion softens and turns golden brown.
After sautéing for a while, add salt and spices to it.
Add the cooked chana dal and steamed broccoli to the pan, mixing them well with the sautéed spices and aromatics.
Sprinkle in the dry masalas: red chili powder, garam masala, coriander seed powder, cumin seed powder, and kala namak. Mix everything thoroughly.
Cook the mixture for another 5-7 minutes on low heat, stirring occasionally, until it becomes dry and the flavors meld together. Adjust seasoning to taste.
(optional) For a smoky aroma, heat a piece of charcoal on an open flame until it’s red hot. Place a small bowl in the center of the kebab mixture, and carefully place the hot charcoal into the bowl. Pour a little ghee over the charcoal and cover the pan immediately to trap the smoke.
Once the mixture cools down, remove the solid spices and add the mixture to the mixer.
Add Broccoli, Garam masala, Kasuri methi and grind it.
Shape the mixture into small patties or kebab shapes, depending on your preference.
Heat some ghee or oil in a pan over medium heat. Fry the shaped kebabs until golden brown and crisp on both sides.
Serve your delicious Broccoli Chana Kebabs hot, garnished with fresh coriander and a side of chutney or yogurt dip.