Chick peas kebab

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Preparation Time : over night soaking + 30 -40 minutes to boil the chick peas

Cooking Time : 1-1/2 minute for each batch cooked

Serving : 3-4 members


Chick peas Kabaab . A dish I came up with when wanting to make a salad with millet grains, chick peas and pomegranate . Washed and pressure cooked the millet grains but then came to know that the husks were not removed from the millet grains . It had a grainy , muddy taste and could not use it and went strait into the bin . The remaining boiled chick peas and pomegranate kernels had to be used in some way and I came up with a Kabaab . Used all the ingredients I would for shammi kabaabs but spiked it up with pomegranate kernels For an extra dash of flavour . Fried and served it with a simple cooling sour cream dip and it was delicate , warm and lightly spiced  . The sweetness of the pomegranate and light spice of the chillies elevate this humble kabaab to a delicious side dish . Started with one dish in mind and ended with inventing and turning basic ingredients to a fun , power packed side dish , starter , snack or a packed lunch item instead , with an experience of an extraordinary culinary contrast .


White dried chickpeas2 cups
Cumin powder 1/2 teaspoon
Ginger garlic paste1/4 teaspoon
Onion1 chopped
Garam masala powder1/4 teaspoon
Green chilli 1 chopped
Oil to shallow fry
Mint leaves few chopped
Coriander leavesfew chopped
Chilli powder 1 teaspoon
Lime juice 1/4 teaspoon
Salt to taste
Pomegranate kernels3 tablespoons


  1. Soak chickpeas overnight.
  2. Pressure cook until soft. Will require at least 4-5 whistles on medium flame.
  3. Drain out excess water. Heat oil. Add slit green chilly, chopped onion and ginger garlic paste.
  4. Once onions appear soft add chick peas, chilli powder , garam masala powder , cumin powder and salt. Mix well.
  5. Turn off the heat. Add coriander leave and mint leaves . cool the mixture completely .
  6. Grind this mixture in a mixie jar without adding water.
  7. Now mix lime juice and pomegranate kernels and Knead for a minute to form a smooth dough.
  8. Now take the chickpea dough and make round small tikki’s. heat oil to shallow fry in a non stick pan and fry to golden colour on both sides .
  9. Serve hot with sour cream dip .

Ingredients Sour cream

Sour cream 1 cup ,( can use hung curd also )
Saltto taste
Cumin powder 1/4 teaspoon
Coriander leaves chopped few
Chilli powder3 pinches


  1. Mix all the above mentioned ingredients together except for chilli powder .
  2. Garnish with chilli powder . Chill in the refrigerator and serve .