Chana Kabaab Laajawaab

A healthy chickpea kebab

Preparation time: Over night + 30mins
Cooking time:30mins
Serves: 4
Recipe Ingredients: for Chickpea Kabaabs
2 cups chickpeas
½ teaspoon Jeera seeds
2 teaspoons Ginger garlic paste
1 Onion
1 teaspoon Chaat masala
1 teaspoon coriander powder
Pinch of Hing or Asafetida
1 Green chili
1 tablespoon Oil
1 slice of small brown bread
1 teaspoon of maida (all purpose flour)
Few springs of Coriander leaves

Recipe Method:
Soak chickpeas overnight.
Pressure cook until soft. Will require at least 4-5 whistles on medium flame.
Drain out excess water. Heat oil. Add Jeera seeds.
Once the seeds splutter add asafetida, slit green chilly, chopped onion and ginger garlic paste.
Once onions appear soft add chick peas, coriander powder and salt. Mix well.
Turn off the heat. Add chaat masala and coriander leaves. All this to cool.
Grind this mixture in a mixie jar without adding water.
Now mix maida, 1 teaspoon of oil and crumbled brown bread. Knead for a minute to form a smooth dough.
Now take the chickpea dough and  make round tikki’s.
Grill in a non stick pan

Recipe Ingredients: for Mustard Tahini Dip
½ cup water
½ cup tahini
1/3 cup vinegar
1 small clove garlic, minced (or pressed)
½  Tbsp honey
3 Tbsp soy sauce
2 tsp dijon mustard
3 tsp toasted sesame oil
¼ tsp sea salt (more or less)
Recipe Method:
Whisk all ingredients together.
Recipe Ingredients: for Tomato Basil Soup
1 onion , chopped
1 carrot , grated
1 garlic clove , crushed
1 tbsp olive oil
500gms chopped tomatoes
200ml vegetable stock
2 tbsp heavy cream
a handful basil , chopped
Salt & Pepper to taste

Recipe Method:
Cook the onion, carrot,and crushed garlic in the olive oil, until softened. Add the tomatoes and vegetable stock. Simmer for 15 minutes. Add salt & pepper to taste.
Whizz in a blender. Stir in the double cream and a handful chopped basil.
Recipe Ingredients:  for Pickled Beet, Carrot & Onion Relish
2 Beets, sliced
2 carrots sliced in the round
2 onions sliced in rings
1 jalapeno pepper sliced in rounds
2 garlic cloves – sliced
Salt, ground black pepper and 1 bay leaf
White vinegar
Recipe Method:
Place the sliced carrots, sliced beets on the bottom of a saucepan; next place the sliced onions, jalapeno, garlic, salt, pepper and bay leaf on top. Add enough of the vinegar to just cover. Bring to a boil the reduce the heat, simmering over low heat until the vegetables are cooked (but not mushy – you want them to be a little crisp). Store in a glass container with a screw on lid. Refrigerate.




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A sure success with kids and adults alike. You can also do this with whole wheat or white bread as well for people who are gluten tolerant

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Author of the Recipe: reetika varshney

Eating Well Guide (BHF)

Read the BHF Eating Well Guide recommended by our guest Nutritionists from the UK. Wishing you Happy and Healthy cooking!
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Cookbook by Pankaj Bhadouria
Cookbook by Pankaj Bhadouria
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Brand Pankaj Bhadouria

Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus. And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef. The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.

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