To begin making the Shikampuri Kebab Recipe, we will first soak the kala chana in water for about 6 to 8 hours. Once soaked, cook the channa in a pressure cooker until soft. You will know it is cooked well, when you press it between your fingers it will mash easily. Click to see the video recipe of how to cook chana in a pressure cooker. 

Once the channa is cooked and you have all the other ingredients ready, we will now process the ingredients in a food processor.  

Into the food processor, add the cooked kala chana, the green chillies, garlic, ginger, mint & coriander leaves. Pulse to make an almost smooth mixture.

Add the ground channa into a large mixing bowl, add in the mashed potatoes, the red chilli powder, gram flour, coriander powder, amchur, garam masala and red chilli powder. Stir well to combine. Check the salt and spice levels and adjust to suit your taste.

Our next step is to stuff the kebab mixture with a spoon of yogurt. Do do this, divide the Shikampuri Kebab mixture into equal size large lemon portions. Take each portion, 

Take each portion, and flatten it in the palm of your hand. Spoon a teaspoon of yogurt in the center and bring the edges of the kebab mixture towards the center and seal the filling in. Once you have sealed the kebabs with the filling inside, flatten the Shikampuri Kebabs just a little.

Proceed the same way with the remaining kebabs.

Our next step is to cook the Shikampuri Kebab on a pan. Grease and heat a pan on medium heat. Place the kebabs on the pan, drizzle oil and cook on medium heat flipping multiple times until the kebab is browned well from all the sides.

Serve the Shikampuri Kebabs along the Green Chutney as a tea time snack or even as an appetizer for parties.