Kale Chane ke Kabab (Preparation Time: 40 minutes, Makes:18-20)

Can’t believe it’s been two years since my last post! Well I can blame it on a demanding job – two little kids and a super busy city life.
However amidst all this my passion for cooking never died. I continued trying new recipes and improvising old ones. I now have a repertoire of my experiments, which I will continue to share every week.
My mom has been the biggest influence on my cooking, which I believe is the case for most of us as well. Mom’s food has a magical effect like no other, it can satiate your cravings, heal you on a sick day and lift your spirits on a dull day.

The special thing about this recipe is that it is easy to follow, healthy and requires few ingredients which are readily available at home. 
Make these Kababs in small size and serve them as appetizer, or make them the usual size and serve them with the main course. These freeze well, so I make a big batch and use them as a snack for my kids, or with parathas for dinner on a lazy day.
  • 500 gms kale chane
  • 1 large onion
  • 1 pod of garlic
  • 2 inch ginger, finely chopped
  • 3 dried red chillies
  • 2 bay leaves
  • 8-10 whole peppercorns
  • 2 black cardamoms
  • 2 green cardamoms
  • 4 cloves
  • 1 small cinnamon stick
  • 1 tbsp jeera
  • 1 tbsp whole coriander seeds
  • 2 medium sized potatoes, boiled
  • 2 bread slices
  • 2 green chilli
  • A small bunch of coriander/cilantro, finely chopped
  • 1 small lime juice
  • Salt to taste
  • Wash and soak kale chane in warm water, overnight
  • Drain the water, add all the ingredients to chane, except green chilli, lime juice and cilantro
  • Put all these ingredients in pressure cooker, add just enough water to cover the chane
  • Pressure cook, on high, for one whistle. Cook for additional 15 minutes on low heat
  • Discard the bay leaves, allow the chane to cool, add boiled and mashed potatoes, two bread slices and lime juice
  • Use a food processor to mix the ingredients well
  • Put the mix in a big mixing bowl and add finely chopped green chillies and coriander/cilantro
  • Apply oil on your hands, make 18-20 balls of the dough, and flatten these in a round shape for kababs (for mini kababs, which could be used as appetizer, you could make smaller ones)
  • Shallow fry these on low-medium heat until slightly crisp and brown OR freeze them for later

    Do you have a recipe for delicious Kababs made from uncommon ingredients? Would love to receive and share your recipe on my blog.

7 Comments Add yours

  1. Mala Giri says:

    I am going to try making this…its wholesome and looks yum! By the way, the bay leaves are mashed into the puree is it? In the past I have been throwing them out after cooking.

  2. Mala Giri says:

    yay!! The site lets me publish comments now…

  3. Yayyy…good to see your comments. Yes the bay leaves have to be tossed out, sorry should have mentioned that.

  4. Anonymous says:

    Where did u used kewra water ?

  5. Why do you ask, I do not see kewra water in the list of ingredients?

  6. Sargam says:

    A vegetarian's delight…. Your recipes are simple and easy to follow!These came out better than I thought… thank you 🙂

  7. Thanks Sargam, happy you liked them 😊

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