Spicy Chickpea & Potato Kebabs (Kawab)
40 minutes
1302 reads
About Spicy Chickpea & Potato Kebabs (Kawab)
These vegetarian Chickpea and Potato Kebabs, also known as Kawabs, offer a delicious twist on a classic Indian snack. Bursting with the warm spices of roasted cumin and chili powder, these flavorful kebabs are perfect for parties, appetizers, or a satisfying vegetarian meal.
The combination of tender chickpeas, fluffy potatoes, and aromatic spices creates a truly irresistible taste. Easy to make and even easier to enjoy, these kawabs are a guaranteed crowd-pleaser.
Serve these hot, straight from the fryer, alongside your favorite chutney for a complete and unforgettable culinary experience. Get ready for a flavor explosion!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Kebabs:
- 400g gm Potato boiled and peeled
- 100g gm Chickpea also known as chole, boiled and drained, kabuli chana
- 2 Chili finely chopped, green
- 1 tsp Cumin roasted
- 1 tsp Chili Powder red
- 1/4 cup Breadcrumb for binding
- 1/2 tsp Garam Masala adds depth of flavor, optional
- 1/2 tsp Salt to taste
- 1/2 tsp Salt black, kala namak, to taste (optional)
- 1/4 cup Coriander finely chopped
- 10-12 Bamboo Skewer soaked in water for 30 minutes prior to use
For Frying:
- 500 ml Vegetable Oil for deep frying
Instructions
Prepare the Chickpea Mixture
- Drain the boiled chickpeas thoroughly. In a food processor or blender, coarsely grind the chickpeas, green chilies.
Combine and Shape the Kebabs
- Mash the boiled potatoes well. In a large bowl, combine the mashed potatoes, ground chickpeas, breadcrumbs, cumin seeds, red chili powder, garam masala (if using), salt, black salt (if using), and chopped coriander. Mix everything thoroughly until well combined.
- Shape the mixture into small, oval or cylindrical kebabs. Insert a soaked bamboo skewer or ice cream stick into the center of each kebab.
Fry the Kebabs
- Heat the vegetable oil in a deep pan or kadai over medium-high heat. Carefully place the kebabs into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy on all sides.
Serve
- Remove the kebabs from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite chutney or dipping sauce.
Recipe Notes
Expert Tips for Perfect Chickpea and Potato Kebabs
- For extra flavor, marinate the kebab mixture for 30 minutes before frying.
- Don't overcrowd the pan when frying; this will lower the oil temperature and result in soggy kebabs.
- Soaking the skewers prevents them from burning during frying.
- Experiment with different spices to customize the flavor profile to your preference. Consider adding a pinch of turmeric or ginger for added depth.
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Recipe Nutrition
Calories: 136kcalCarbohydrates: 10gProtein: 2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 80mgFiber: 2gSugar: 1g
Kanwaljeet Chhabra
Articles: 80
5 Comments
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Such an enticing dish! Thanks for the recipe.
Such a scrumptious dish! Thank you.
I’m eager to make this recipe!
What a delicious idea! Thanks for sharing.
Even though I don’t eat Chicken but after seeing recipes on Plattershare…I feel like trying once. Great Recipe!!