It is the month of Ramadan and some of the places which are famous for dishing up iftaar special meals were on my radar this year for sampling some traditional kebabs, biryanis and meat stews. I had a hearty meal at one such place called Sharif’s in Pune and was totally floored by their delicious, oh-s-succulent kebabs; and just couldn’t have enough of those. So, for a family lunch last weekend, I decided to make some for kebab’s for the family, albeit vegetarian ones.
I had read a recipe for vegetarian seekh kebab’s using chickpeas on Yahoo recipes a few months ago; so I decided to modify that one and use dried green chickpeas as a base and add a bit of tang with raw mangoes to make these vegetarian kebabs.
1 cup dried Green chickpeas (hara chana), washed and soaked overnight;
½ raw mango (kairi/kachcha aam), peeled and grated;
5 cloves of garlic, peeld;
4 green chillies, chopped;
½ tsp cumin and coriander powder,
½ tsp Chaat masala,
Salt to taste,
Oil, to shallow fry the kebabs.
1. Pressure cook the soaked green chickpeas with a pinch of salt until they are soft, but still retain their shape. Drain the boiled green peas in a colander and allow to cool.
2. In a blender jar, add the garlic cloves, chopped chillies and boiled chickpeas, and grind to get a fine paste.
3. Heat a few drops of oil in a pan and then add the grated raw mango to it. Saute lightly for a minute till the mango changes color slightly.
4. Now add the green chickpea paste to the pan and cook till the mixture is almost dry.
5. Add salt, cumin-coriander powder and chaat masala to the mixture and continue cooking for another minute until the spices release their aroma.
6. Allow the mixture to cool, then divide it into smaller portions. Roll the mixture into balls and then flatten it to get 2-inch diameter kebabs.
7. Heat another griddle or frying pan on the stove. Add a few drops of oil into it and shallow fry the kebabs on medium flame until they are crisp on both sides.
8. Serve hot with coriander and mint chutney.
Note: The quantity of raw mango used in the recipe can be changed according to how tangy the raw mangoes you are using are. I used a variety which was very sour, and had to use less quantity; please adjust accordingly.