Chana Dal Kababs (Chickpea Crisps)
Crisp, golden Indian-style chickpea (chana dal) patties spiced with cumin, garam masala, ginger and amchur, cooked in the air fryer.
ā±ļø Prep: 20 minš³ Cook: 18 min
Ingredients
| 3/4 cup | 180 ml | chana dal (split chickpeas), rinsed thoroughly |
| 1 cup | 240 ml | water |
| 6 tablespoons | 90 ml | minced red onion |
| 1 1/2 | green chile peppers, minced | |
| 1 1/2 teaspoons | 7.5 ml | cumin powder |
| 1 1/2 teaspoons | 7.5 ml | garam masala |
| 1 1/2 teaspoons | 7.5 ml | minced fresh ginger |
| 1 1/2 teaspoons | 7.5 ml | salt, or to taste |
| 3/4 teaspoon | 3.8 ml | dried mint (optional) |
| 3/4 teaspoon | 3.8 ml | amchur (ground dried mango) |
| 3/4 teaspoon | 3.8 ml | red chile powder |
| 4 1/2 tablespoons | 68 ml | sooji (roasted semolina flour), or more as needed |
| ā | cooking spray |
Instructions
PREP TIME: 20min Ā· COOK TIME: 18min Ā· READY IN: 58min
- Place chana dal in the inner steel pot of the pressure cooker and add water.
- Lock the pressure cooker lid in place and set the steam vent to Sealing. Select Pressure Cook (Manual) and cook for 2 minutes on High Pressure. Let pressure release naturally. Unplug the pressure cooker.
- Transfer the cooked chana dal to a large bowl and cool to room temperature. The chana dal will just be slightly cooked at this point.
- Mash the chana dal with a potato masher until coarsely mashed. Add the red onion, green chile, cumin, garam masala, ginger, salt, mint powder, amchur, and red chile powder and mix well.
- Stir 4 1/2 tablespoons roasted sooji into the dal mixture until a dough forms, adding an additional 1 to 2 tablespoons sooji if needed to bind the dough more.
- Divide the dough into 15 equal portions. Roll each portion into a firm ball and press into a flat 2-inch smooth disc (kabab).
- Set the CrispLid trivet in the inner steel pot of the pressure cooker and set the fryer basket on top of the trivet. Spray the basket with cooking spray.
- Place the chana dal kababs in a single layer inside the fryer basket, working in batches as needed. Spray the kababs with cooking spray.
- Set the CrispLid on top of the inner steel pot and plug in. Set to 425Ā°F (220Ā°C) and cook until the kababs are crisp and golden on top, 8 to 10 minutes. Flip the kababs and continue cooking until the second side is crisp and golden, 8 to 10 minutes more. Lift the lid using the handle and set it on the silicone mat.
- Repeat cooking with the remaining kababs.
Mealthy Tip: Cook the chana dal in advance and keep it refrigerated until ready to use. It gives better results if the chana dal is cooked in advance. Instead of mashing the chana dal with a potato masher, you can pulse it in the food processor until it is coarsely chopped.