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Pour the 150 grams of boiled chana (chickpeas) into a mixing bowl. Add 30 to 40 grams of curd to the chana.

Blend the boiled chana with the curd to form a coarse mixture. This can be done with an immersion blender or by transferring to a food processor.

Add the 1 finely chopped onion and some chopped coriander to the chana mixture. Sprinkle in 3 to 4 tablespoons of besan (gram flour).

Season the mixture with salt, red chili powder, chaat masala, and garam masala to taste. Squeeze some lemon juice over the mixture.

Using your hands or a spoon, mix all the ingredients thoroughly until well combined and a cohesive mixture forms.

Take a portion of the mixture and shape it into small, elongated kebab-like cylinders with your hands. Repeat until all the mixture is used.

Heat 1 tablespoon of oil in a frying pan over medium heat. Place the shaped kebabs in the pan and lightly sauté them, flipping occasionally, until they are golden brown on all sides.

While the kebabs are cooking, prepare the Greek yogurt dip. In a separate bowl, combine 60 to 70 grams of Greek yogurt with chopped coriander, lemon juice, and pepper to taste. Mix well.

For serving, place the cooked chana kebabs in a lunchbox compartment. In another compartment, add the prepared Greek yogurt dip and the 1 chopped cucumber.


Pour the 150 grams of boiled chana (chickpeas) into a mixing bowl. Add 30 to 40 grams of curd to the chana.

Blend the boiled chana with the curd to form a coarse mixture. This can be done with an immersion blender or by transferring to a food processor.

Add the 1 finely chopped onion and some chopped coriander to the chana mixture. Sprinkle in 3 to 4 tablespoons of besan (gram flour).

Season the mixture with salt, red chili powder, chaat masala, and garam masala to taste. Squeeze some lemon juice over the mixture.

Using your hands or a spoon, mix all the ingredients thoroughly until well combined and a cohesive mixture forms.

Take a portion of the mixture and shape it into small, elongated kebab-like cylinders with your hands. Repeat until all the mixture is used.

Heat 1 tablespoon of oil in a frying pan over medium heat. Place the shaped kebabs in the pan and lightly sauté them, flipping occasionally, until they are golden brown on all sides.

While the kebabs are cooking, prepare the Greek yogurt dip. In a separate bowl, combine 60 to 70 grams of Greek yogurt with chopped coriander, lemon juice, and pepper to taste. Mix well.

For serving, place the cooked chana kebabs in a lunchbox compartment. In another compartment, add the prepared Greek yogurt dip and the 1 chopped cucumber.
