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Kala Channa Paneer Kabab

Kala Channa Paneer Kabab| Black Chickpeas Indian Fresh Cheese Kabab

Serves: 4

Calories per Serving:244; Carb- 25g; Fat-12g; Fiber- 7g; Protein -11g

Preparation time: 10 M + [Overnight Soaking] Cooking time: 15 M Total time: 25 M+ [Overnight Soaking]

Difficulty: Easy


1 cup Dry Kala Chana (Black Chickpeas)

0.5 Cup Paneer (125g) (Indian Fresh Cheese)

1 Lemon

1 tsp Chilli Powder

½ Tsp Turmeric Powder

½ tsp Fennel Powder

½ tsp Cumin Powder

½ tsp Chat Masala

¼ cup Coriander leaves (optional but adds great flavor)

½ tsp Salt

3 tsp oil


  1. Soak Kala Channa overnight and cook for 3 whistles in a pressure cooker or for 35-40 minutes until soft in a pan.
  2. Grate 1 cup Paneer and grind the channa without any water.
  3. Knead channa, paneer, and other seasoning ingredients given above together until it gets well mixed.
  4. Make equal sized balls and press them between your palms to form patties. (Makes 8)
  5. Grill on any flat pan over medium high heat for about 4 minutes on each side.
  6. Serve with hot sauce, mint chutney or ketchup. Enjoy!

Stepwise pictures:


  1. Amchur (Dry Mango) powder can be added instead of lemon.
  2. Strained Ricotta Cheese can be used instead of paneer.
  3. Grill 4-5 patties at a time with 1.5 tsp oil (depending on the size of the pan used).

Micronutrient Values:

Try this recipe and let me know how it came out in the comment below. Thank you!

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