Shikampuri Kebab Recipe - Kebabs made with Brown Chickpeas

Step 1: To begin making the Shikampuri Kebab Recipe, we will first soak the kala chana in water for about 6 to 8 hours

Step 2: Once soaked, cook the channa in a pressure cooker until soft

Step 3: You will know it is cooked well, when you press it between your fingers it will mash easily

Step 4: Click to see the video recipe of how to cook chana in a pressure cooker

Step 5: Once the channa is cooked and you have all the other ingredients ready, we will now process the ingredients in a food processor

Step 6: Into the food processor, add the cooked kala chana, the green chillies, garlic, ginger, mint & coriander leaves

Step 7: Pulse to make an almost smooth mixture

Step 8: Add the ground channa into a large mixing bowl, add in the mashed potatoes, the red chilli powder, gram flour, coriander powder, amchur, garam masala and red chilli powder

Step 9: Stir well to combine

Step 10: Check the salt and spice levels and adjust to suit your taste

Step 11: Our next step is to stuff the kebab mixture with a spoon of yogurt

Step 12: Do do this, divide the Shikampuri Kebab mixture into equal size large lemon portions

Step 13: Take each portion, Take each portion, and flatten it in the palm of your hand

Step 14: Spoon a teaspoon of yogurt in the center and bring the edges of the kebab mixture towards the center and seal the filling in

Step 15: Once you have sealed the kebabs with the filling inside, flatten the Shikampuri Kebabs just a little

Step 16: Proceed the same way with the remaining kebabs

Step 17: Our next step is to cook the Shikampuri Kebab on a pan

Step 18: Grease and heat a pan on medium heat

Step 19: Place the kebabs on the pan, drizzle oil and cook on medium heat flipping multiple times until the kebab is browned well from all the sides

Step 20: Serve the Shikampuri Kebabs along the Green Chutney as a tea time snack or even as an appetizer for parties