Few days back I had shared pics of these kababs asking of name suggestions and Chana Bee Kababs are a pick from there. Combination of Chana And Beetroot can’t get better and since these don’t have any added binding agent..so the softness is more pure 🙂
If you feel they are too soft, you can add some rolled oats powder..but I felt they were mouth melting just as it is. My family loved it so much that we skipped the mail meal because they just wanted to smear some chutney and salad over these ChanaBee Kababs and enjoy it.
So here is the recipe and the idea is to use different types of Chana in this recipe, however if you don’t have feel free to use whatever is available. 
Chana-Bee Kababs
Ingredients
- 1 Beetroot
- 1/2 cup Green Chana
- 1/2 cup Horse Gram Chana
- 1/2 cup Chick peas
- 1/2 cup Chopped Onions
- 1 tbsp Ginger Garlic Paste
- 1 tsp Cumin Seeds
- 2 Green Cardamom
- 2 tbsp Raw Mango Chopped
- 1 cup Mint Leaves
- 1/2 tsp Salt
- 1 Green Chilli
- 1/2 tsp Chat Masala
- 1 tbsp Cumin Powder
- 2 tbsp Oil
- 1 tsp lemon Juice
Instructions
Take a pressure cooker and add 1 tsp of oil and spatter cumin seeds, green chilli, cardamom and then saute onions with the ginger garlic paste for 2-3 mins till the raw smell goes away.
Now add overnight soaked green chana, horse gram and chick peas along with chopped beetroot and mix well.
At this point add raw mango, cumin powder, salt and then with some 1 cup of water pressure cook it for 2-3 whistles.Open the cooker after the pressure is released and dry up all the water.
Now cool it down and transfer in a mixer grinder and add chat masala , lemon juice, mint leaves and make a paste of it. Initially it will take time as the paste will be quite thick , you can use a spatula to mix it evenly as you do it in couple of times.
Next transfer it in a bowl and keep it in refrigerator for some 20 mins and then take it out and make small patties. Remember since we are not using any bread or binding medium, the cooling will make it dry enough to handle gently.
On a hot pan smear some oil and cook the kababs from both sides and serve with fresh pudina or coriander chutney.