Kala Chana Tikki | Black Chickpea Patty | Recipe to make kala chana tikki | How to make Brown chickpea patty with step by step instructions

Protein packed, vegan Kala Chana Tikki | Black Chickpea Patty is no deep fry, truly delicious, packed with variety of veges, oats and goodness of seeds.

In addition to that, these are made using regular pantry staples, seasoned with just the right amount of spices, and pan fried to perfection.

If you are looking for an effortless appetizer to make for your vegetarian guests, look no further than these Kala Chana tikki which are perfectly crispy on the outside and soft and tender inside!

Ranging from Black chickpea salad, Black chickpea salad canapes to Sprouted kala chana seekh kabab recipes are on the blog.

Ingredients used to make Kala Chana Tikki | Black Chickpea Patty

Kala Chana tikki is also known as Veg Shammi Kababs, Chane ke kebab, or Kale Chane Ke Kebab.

This type of tikki (cutlet or patty) is a familiar Indian snack made with –

 Black chickpea/Kala chana – the main ingredient of this recipe.

Boiled potatoes – to bind everything together.

Veges like carrot & corn – to increase the nutritional value

Oats – for crunch and texture

Ginger, garlic and green chili– to spice things up.

The flavor squad – spices and seasonings. I have used a blend of spices to flavor this tikki like – red chili powder, salt, chaat masala, garam masala and cumin seeds (jeera).

Mix of seeds – Melon and sunflower seeds, dry roasted

Coriander leaves – for freshness

Best finger food

So, here’s another easy finger food from my kitchen that’s my favourite too.

Pair it with Coriander mint chutney and some salad on the side.

The best part, serve as is in the form of tikki or kebabs, or enjoy them roti as a wrap, or layer them inside a bun and relish them as a burger; either way, these kebabs are filling, nutritious and healthy.

Print Recipe

Kala Chana Tikki | Black Chickpea Patty

Protein packed, vegan Kala Chana Tikki | Black Chickpea Patty is no deep fry, truly delicious, packed with variety of veges, oats and goodness of seeds.

Prep Time15 minutes mins

Cook Time15 minutes mins

Soaking time8 hours hrs

Course: Snack

Cuisine: Indian

Keyword: Black chana patty, Black chickpea patty, kala chana patty, kala chana tikki

Servings: 13 Tikkis

Author: Lata Lala

Ingredients

• 1 cup boiled kala chana / Black chickpea
• 3 boiled potatoes grated
• 1 carrot grated
• 3 tbsp roasted oats powder
• 3 tbsp boiled corn coarsely pulsed
• 3 tbsp coriander leaves finely chopped
• 3 Green chillies
• 1 tsp garlic paste
• Salt to taste
• 1 tsp garam masala powder
• 1 tsp red chilli powder
• 2 tsp jeera
• 2 Tbsp mix of roasted unsalted Melon and Sunflower seeds
• 2 tbsp dry roasted oats

Instructions

• Wash and rinse the Kale chana/ black chickpeas thoroughly under running water.
• Next, in a big bowl soak the black chickpeas overnight in 4 cups of water. It will double in the size the next morning.
• Rinse and add enough water in a cooker to cover the black chana.
• Add 1 tsp salt, cook soaked kala chana till tender. It will take around 10 minutes.
• Remove it from cooker and drain out the  water and let channa remain in a seive so that the water drips out.
• Once cool down, coarsely grind the kala channa. Keep it aside.
• Meanwhile take a big bowl. Add potatoes, carrots, boiled corn, oats powder, ginger garlic green chili and coriander leaves . Combine this with coarsely grinded kala chana.
• Next add salt, jeera, red chilli powder and garam masala powder.
• Top it up with seeds and roasted oats. Combine everything to make a dough.
• Once the dough is formed make equal sized balls. Make round shape tikki.
• Keep in airtight container in fridge till you are ready to make them. These can be stored in fridge for 3-4 days. For shallow frying, heat a flat pan/griddle, grease with oil.
• Place 5 to 6 tikki in circular shape. Let it  cook on medium to high flame till down side turns golden.
• Now lower the flame, gently with a slotted spoon flip the tikki carefully one by one and fry till golden.
• Serve this hot with chutney/ ketchup.

Notes

1. You can use sprouted kala chana also to make this tikki.

2. You can replace the oats with chickpea/besan flour.

3. This tikki is very versatile. Stuff this in burgers, use it in making kathi rolls or make sandwich. 

Step by step instructions and pictorial presentation to make Kala Chana Tikki | Black Chickpea Patty

Wash and rinse the Kale chana/ black chickpeas thoroughly under running water.

Next, in a big bowl soak the black chickpeas overnight in 4 cups of water. It will double in the size the next morning. Rinse and add enough water in a cooker to cover the black chana.

Add 1 tsp salt, cook soaked kala chana till tender. It will take around 10 minutes.

Remove it from cooker and drain out the  water and let channa remain in a seive so that the water drips out.

Once cool down, coarsely grind the kala channa. Keep it aside.

Meanwhile take a big bowl. Add potatoes, carrots, boiled corn, oats powder, ginger garlic green chili and coriander leaves . Combine this with coarsely grinded kala chana.

Next add salt, jeera, red chilli powder and garam masala powder.

Top it up with seeds and roasted oats. Combine everything to make a dough.

Once the dough is formed make equal sized balls. Make round shape tikki.

Keep in airtight container in fridge till you are ready to make them. These can be stored in fridge for 3-4 days. For shallow frying, heat a flat pan/griddle, grease with oil.

Place 5 to 6 tikki in circular shape. Let it  cook on medium to high flame till down side turns golden.

Now lower the flame, gently with a slotted spoon flip the tikki carefully one by one and fry till golden.

Serve this hot with chutney/ ketchup.

Notes :

1. You can use sprouted kala chana also to make this tikki.

2. You can replace the oats with chickpea/besan flour.

3. This tikki is very versatile. Stuff this in burgers, use it in making kathi rolls or make sandwich.

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