Hare chane ke kabab, delicious Indian vegetarian kabab recipe made with seasonal hara chana or green tender chickpeas. Perfect Indian teatime snack for the evening (chai nashata) or a healthy appetiser for the party. These are also known as hare chane ka hara bhara kabab.
Fresh green chana or choliya is one such ingredient which is available in winters for 1-2 months. Hare chana is also known as as choliya, cholia, fresh green chickpeas, tender chickpea, or lilwa. Hare Chane ke Kabab are protein rich and healthy . These days we get frozen green chana but fresh and tender ones are different things altogether. For me eating green chana straight from pod plucked from chickpea plant in our farm in village is an integral memory of the childhood. I will leave the details for another time but those of you who have these sort of experience will understand 🙂
Most of you who follow me on Facebook, Instagram or Youtube know that I kicked off the season-2 of my last year's popular #MTCchaiNashta Series. In the series I shared some of the very popular Indian chai Nashata/ Teatime snacks and breakfast recipes. The recipes were mostly indulgent comfort food in first series of Chai nashata. In season 2 of MTCchaiNashta. I am mostly concentrating on very easy, seasonal and quick teatime snack recipes most of which will be ready in 20 minutes or max at 30 Minutes. In case you are new here and wondering what does MTC stands for Its short form of my Tasty curry.
What Goes in Hare Chane ke Kabab?
Coming back to the recipe hare chana ke kabab are made with fresh tender chickpeas also known as cholia. These tasty vegetarian kababs are made with very few ingredients. The kababs are usually made overspilled with too many masala, which in my opinion sometimes kills the taste of original ingredients. In this hare chana ke kabab I have kept the flavours simple so that you can actually taste Hara chana. The taste of hare chana and Mint and coriander complements each other very well. Try it once and you will know.
How to Cook Kabab? Deep fry, Shallow fry, Tandoori or Air fry?
You can cook these veg hare chana kabab as per your convenience. All of the above methods yields different taste. Shallow fry gives you a crispy outer crust and a soft inside kabab. If you deep fry the kabab they come out more crispy which taste more like cutlets. Tandoori is what gives you real smoky flavour of kabab. But in our modern home kitchens most of us do not have the luxury of having a tandoor, so I cooked these hare bhara chana kabab by shallow frying them. You can air fry them as usual just like any other crispy tea time snack.
How to make time for cooking teatime snack/chai Nashta when my Main meals are not regular?
Being a working women and a lazy cook at that, I like to be prepared. That is why I plan most of my meals in advance on the weekend. This way procrastination does not even get a chance to kill my good intentions. yes! thats my way to stay on the top of the things :D. On serious note planning meals in advance is good because you don’t really have to think about what’s for dinner everyday and you are prepared. You have the ingredients and the basics already there in the fridge. In my opinion that’s the quickest method to put together a decent healthy Indian meal in 20-30 minutes.
Can I freeze these Hare chane ke kabab?
As I said I like to be prepared. So on weekends along with other meal preps, I prepare these in advance and freeze them in a ziplock bag. You can prepare them in bulk and freeze in advance because they stay good in freezer for about 6-8 weeks. So Bye bye readymade freezer snacks and Hello homemade healthy freezer snacks.
Now that we have discussed most of your reasons of not making them. Let’s see how to make hare chane ka hara bhara kabab.
Hare Chane ke Hare Bhare Kabab
- 200 g Hara Chana choliya/ fresh green chickpeas
- 3 brown bread or White bread
- 2 in Tbsp Green Chutney recipe linkcomments
- 2-3 tablespoon fresh coriander leaves chopped
- 3-4 green chillies chopped
- Salt to taste
- 3 Tbsp Sesame brown is best
- lemon juice
- Oil to shallow fry
- In a blender jar or food processor crush the green chickpeas/hara chana by pulsing them 2-3 times. Take care not to over process them .
- Process the bread slices in food processor or blender jar of mixer grinder to make fresh bread crumbs.
- Now in a mixing bowl or big plate mix hare chana, bread crumb, salt, green chutney, fresh coriander and lemon juice.
- Mix and make a soft dough out of this mixture.
- Divide the mixture into 12 parts and shape that into 12 kababs.
- Now heat oil in a pan and shallow fry these kabab till golden brown.
Do we need to pressure cook the green chana or use it as it is?
Hi Reena these are fresh green chickpeas. If you are using dried ones you need to soak them no need to boil.
Yeah I can really relate. Eating green chana straight out of pod is absolutely yum and one of the glorious memories of my childhood too.
Good to know!!!! ☺️
Hi Rekha, can we use frozen hara channa for this recipe?? What changes will be needed? Also can i use readily available bread crumbs? Appreciate your time.