Kala Chana Galawati Kabab – a melt-in-your-mouth treat with earthy spices and tender black chickpeas, packed with flavors in every bite. Perfect for a quick snack or party starter! #happycookingtoyou #foodfusion #araywahh

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00:00 Kala Chana Galawati Kabab
00:09 Prepare Kababs
02:01 Aray waah

Recipe in English:

Ingredients:
-Kalay chanay (Black chickpeas) 2 & ½ Cups (soaked overnight)
-Water 4-5 Cups or as required
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Tez patta (Bay leaves) 2
-Pyaz (Onion) 1 small
-Himalayan pink salt ½ tbs or to taste
-Pyaz (Onion) fried 4 tbs
-Dahi (Yogurt) whisked ¼ Cup
-Water 2-3 tbs if required
-Adrak lehsan (Ginger garlic) crushed 1 & ½ tbs
-Hari mirch (Green chilli) paste 1-2 tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Garam masala powder ½ tsp
-Elaichi powder (Cardamom powder) ½ tsp
-Zeera powder (Cumin powder) 1 tsp
-Himalayan pink salt 1 tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Jaifil powder (Nutmeg powder) ¼ tsp
-Dhania powder (Coriander powder) 1 tbs
-Javitri powder (Mace powder) ¼ tsp
-Ghee (Clarified butter) 1 tbs
-Koyla (Charcoal) for smoke
-Cooking oil for frying

Directions:
-In a pot,add black chickpeas,water & bring it to boil.
-Remove scum,add ginger garlic paste,bay leaves,onion,pink salt & mix well,cover & cook on low flame until chickpeas are tender (50-60 minutes).
-Remove bay leaves & let it cool.
-In a chopper,add boiled chickpeas,fried onion,yogurt & chop well.
-Gradually add water & chop until smooth mixture (scrap sides few times in between).
-Transfer to a bowl,add ginger garlic crushed,green chilli paste,red chilli powder,garam masala powder, cardamom powder,cumin powder,pink salt,black pepper powder,nutmeg powder,coriander powder, mace powder,clarified butter & mix until well combined.
-Give coal smoke for 2 minutes.
-Grease hands with oil & make kababs (50g) of equal sizes.
-In a frying pan,add cooking oil & shallow fry on medium flame until golden brown (makes 18).
-Serve with raita or chutney!

Recipe in Urdu:

Ajza:
-Kalay chanay (Black chickpeas) 2 & ½ Cups (soaked overnight)
-Water 4-5 Cups or as required
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Tez patta (Bay leaves) 2
-Pyaz (Onion) 1 small
-Himalayan pink salt ½ tbs or to taste
-Pyaz (Onion) fried 4 tbs
-Dahi (Yogurt) whisked ¼ Cup
-Water 2-3 tbs if required
-Adrak lehsan (Ginger garlic) crushed 1 & ½ tbs
-Hari mirch (Green chilli) paste 1-2 tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Garam masala powder ½ tsp
-Elaichi powder (Cardamom powder) ½ tsp
-Zeera powder (Cumin powder) 1 tsp
-Himalayan pink salt 1 tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Jaifil powder (Nutmeg powder) ¼ tsp
-Dhania powder (Coriander powder) 1 tbs
-Javitri powder (Mace powder) ¼ tsp
-Ghee (Clarified butter) 1 tbs
-Koyla (Charcoal) for smoke
-Cooking oil for frying

Directions:
-Pot mein kalay chanay aur pani dal ker ubal lein.
-Scum ko remove ker lein,adrak lehsan paste,tez patta,pyaz aur pink salt dal ker ache tarhan mix karein aur dhak ker halki ancch per chanay gul janay tak paka lein (50-60 minutes).
-Tez patta ko nikal lein aur thanda ker lein.
-Chopper mein boiled chanay,fried pyaz aur dahi dal ker ache tarhan chop ker lein.
-Thora thora ker ka pani shamil karein aur smooth mixture ho janay tak chop ker lein (scrap sides few times in between).
-Bowl mein nikal lein,adrak lehsan crushed,hari mirch paste,lal mirch powder,garam masala powder, elaichi powder,zeera powder,pink salt,kali mirch powder,jaifil powder,dhania powder,javitri powder aur ghee dal ker ache tarhan mix ker lein.
-2 minute kliya koyla ka dhuwan dein.
-Haathon ko oil sa grease karein aur ek jaisay sizes ka kabab (50g) bana lein.
-Frying pan mein cooking oil dal dein aur darmiyani ancch per golden brown ho janay tak shallow fry ker lein (makes 18).
-Raita or chutney ka saath serve karein!

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