Chana Kebab Lunchbox
Chana Kebab Lunchbox
Ingredients
For the Chana Kebabs
- 150 grams boiled chana
- 30 grams curd, to 40 grams
- 1 onion, finely chopped
- 3 tablespoons besan, (gram flour), to 4 tablespoons
- to taste salt
- to taste red chili powder
- to taste chaat masala
- to taste garam masala
- as needed coriander, chopped
- as needed lemon juice
- 1 tablespoon oil, for sautéing
For the Greek Yogurt Dip
- 60 grams Greek yogurt, to 70 grams
- as needed coriander, chopped
- as needed lemon juice
- as needed pepper
For Serving
- 1 cucumber, chopped
Instructions
- 1
Pour the 150 grams of boiled chana (chickpeas) into a mixing bowl. Add 30 to 40 grams of curd to the chana.
⏱️ 2 min
- 2
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.
⏱️ 3 min
- 3
Add the 1 finely chopped onion and some chopped coriander to the chana mixture. Sprinkle in 3 to 4 tablespoons of besan (gram flour).
⏱️ 3 min
- 4
Season the mixture with salt, red chili powder, chaat masala, and garam masala to taste. Squeeze some lemon juice over the mixture.
⏱️ 2 min
- 5
Using your hands or a spoon, mix all the ingredients thoroughly until well combined and a cohesive mixture forms.
⏱️ 3 min
- 6
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.
⏱️ 5 min
- 7
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.
⏱️ 15 min
- 8
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.
⏱️ 2 min
- 9
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.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chana Kebab Lunchbox
For the Chana Kebabs
- 150 grams boiled chana
- 30 grams curd, to 40 grams
- 1 onion, finely chopped
- 3 tablespoons besan, (gram flour), to 4 tablespoons
- to taste salt
- to taste red chili powder
- to taste chaat masala
- to taste garam masala
- as needed coriander, chopped
- as needed lemon juice
- 1 tablespoon oil, for sautéing
For the Greek Yogurt Dip
- 60 grams Greek yogurt, to 70 grams
- as needed coriander, chopped
- as needed lemon juice
- as needed pepper
For Serving
- 1 cucumber, chopped
Instructions
- 1
Pour the 150 grams of boiled chana (chickpeas) into a mixing bowl. Add 30 to 40 grams of curd to the chana.
⏱️ 2 min - 2
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.
⏱️ 3 min - 3
Add the 1 finely chopped onion and some chopped coriander to the chana mixture. Sprinkle in 3 to 4 tablespoons of besan (gram flour).
⏱️ 3 min - 4
Season the mixture with salt, red chili powder, chaat masala, and garam masala to taste. Squeeze some lemon juice over the mixture.
⏱️ 2 min - 5
Using your hands or a spoon, mix all the ingredients thoroughly until well combined and a cohesive mixture forms.
⏱️ 3 min - 6
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.
⏱️ 5 min - 7
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.
⏱️ 15 min - 8
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.
⏱️ 2 min - 9
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.
⏱️ 2 min