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  • Veggie Kabobs

    TOOLS: You’ll need a food processor; a large, deep mixing bowl; a small bowl filled with water; a baking sheet; a griddle, frying pan, or grill (depending on how you are cooking); kabob skewers; tongs; and a large lid.
    NOTE: These kabobs are great stuffed inside hot dog buns for the kids. I also love molding these into small patties and serving them on mini buns as sliders.

    I dreamed up this recipe one day while making lamb kabobs. I just knew the chewy texture of black chickpeas along with tofu would be firm enough to grill. This is one recipe you’ll keep on hand to make regularly, especially for the kids.

    • 2 cups /380 g kala chana (dried black chickpeas), soaked overnight and drained
    • 8 ounces /230 g extra-firm organic tofu, crumbled
    • ⅔ cup /110 g finely minced yellow or red onion
    • ¼ cup /25 g grated ginger
    • 1–2 fresh Thai, serrano, or cayenne chiles, stems removed and thinly sliced
    • ¼ cup /5 g chopped fresh cilantro
    • 2 tablespoons kasoori methi (dried fenugreek leaves), lightly hand crushed to release flavor
    • 2 teaspoons Garam Masala
    • 2 teaspoons ground coriander
    • 2 teaspoons salt
    • ½–1 teaspoon /red chile powder or cayenne pepper
    1. In the bowl of a food processor, grind together the kala chana and tofu until the mixture forms a dough-like ball. Be patient. This may take some time because of the meaty texture of the chickpeas, which are soaked but uncooked. If necessary, stop the machine, push the ingredients down from the sides, and process again. If the food processor is small, divide the ingredients and blend in small batches. Transfer to a deep mixing bowl.
    2. Add the remaining ingredients, except the water, to the mixing bowl. Using your hands, stir until fully combined (using your hands is the best way to make sure all the ingredients are well blended).
    3. Dip 1 hand in a small bowl of water. Using your wet hand, mold 1 tablespoon of the mixture into a 2-inch / 5-cm log. Set the log down on a baking sheet.
    4. Repeat with the remainder of the mixture until you have used all of it.
    5. If grilling: Mold the logs onto skewers. Cook over medium heat for 10 minutes, turning once during the cooking time, until the kabobs are cooked through. If cooking on a griddle: Warm a well-oiled griddle over medium–high heat. Place 8 kabobs on the griddle and cook, turning every 2 minutes or so with tongs and keeping covered with a large lid, for a total of 9 minutes, until they are browned on all sides. Because the black chickpeas were soaked and not cooked through, it helps to cover the kabobs as they cook so the steam will help them cook. I always keep cooking spray handy to add a little oil if needed.
    6. Transfer to a serving platter and serve with a side of Pudina ki and/or Imlee ki Chutney.

Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.

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