Kala Chana Kebab Wraps — packed with protein, colorful fresh veggies, and a flavorful sauce, this is the ultimate light and refreshing lunch! The kala chana kababs are so nutritious, especially since they’re made with black gram and sattu flour, and the tahini-salad dressing adds a bit of sweetness to pair with the garlic chutney.
WATCH HOW TO MAKE KALA CHANA KEBAB WRAPS:
For our kababs, we’ll blend together kala chana, green chilies, ginger, paneer, spices, sattu flour, mint and yogurt. Fold in some chopped onions and bell peppers and this is ready to shape into your kebabs.
For a simple salad, we’ll make a dressing with yogurt, tahini, honey, and spices and then mix this with whichever veggies you have!
We’ll pan fry our kebabs until they become nice and golden brown on both sides and now it’s time to assemble.
I’ve added a layer of garlic chutney followed by our salad, the kebabs, pickled onions and chilies, and a drizzle of sriracha mayo! These are so light and refreshing — truly the perfect meal!
If you like this, please try my other recipes:
- Beetroot Kebabs With Creamy Mustard Dip
- Elaichi Infused Walnut Kebabs with Pineapple Yogurt Dip
- Sweet Potato Chickpea Kebab
Kala Chana Kebab Wraps — packed with protein, colorful fresh veggies, and a flavorful sauce, this is the ultimate light and refreshing lunch! The kala chana kababs are so nutritious, especially since they’re made with black gram and sattu flour, and the tahini-salad dressing adds a bit of sweetness to pair with the garlic chutney.
- 1 1/2 cup black gram (kala chana or black chickpeas) , boiled
- 2 green chilies , roughly chopped
- 1 inch ginger , roughly chopped
- 1/2 cup paneer , grated
- 1 tsp red chili powder
- 1/4 tsp turmeric powder
- 1 tsp mango powder (amchur)
- 1/2 tsp cardamom powder
- 1/2 tsp garam masala
- 1/2 tsp roasted cumin powder
- 1/2 tsp chaat masala
- salt , to taste
- 2 tbsp sattu flour (roasted chickpea flour)
- 10 pcs mint leaves
- 1 tbsp cilantro , roughly chopped
- 3 tbsp thick yogurt or hung curd
- 1/4 cup onions , finely chopped
- 2 tbsp red bell peppers , finely chopped
- 1/2 cup hung curd or greek yogurt
- 2 tbsp tahini paste
- 1 1/2 tsp honey
- 1/2 tsp salt
- 1/2 tsp red chili flakes
- 1/4 tsp black pepper
- 1/2 tsp oregano
- 1/4 cup lettuce , chopped
- 1/4 cup cucumbers , diced
- 1/4 cup tomatoes , diced
- 2 tbsp matchstick carrots
- 4 pcs basil leaves
- 4 pcs mint leaves
- 6 pita bread , or naan or parantha
- garlic chutney
- pickled onions
- pickled chilies
- cilantro , finely chopped
- sriracha mayo
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In a food processor or mixer, blend in all the kebab ingredients except onions and bell peppers.
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Then mix in the onions and red bell peppers.
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Form the kebabs into your desired shape.
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Then shallow fry the kebabs in a tawa or pan on medium heat using ghee until golden brown on both sides.
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Make the dressing by whisking together all the ingredients.
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When you are ready to eat, mix the dressing with all the salad ingredients.
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Take pita bread or naan or parantha and warm it on a pan.
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Then apply a layer of garlic chutney (see my recipe) or hot sauce, followed by our salad, pickled onions, chilies, and cilantro. Drizzle sriracha mayo on top and your Kala Chana Kebab Wraps are ready! Enjoy.
Recipe Video
- The kebab mixture can stay good in a fridge up to 2 days. You can make this in advance.
- The salad dressing can stay good in a fridge for 4-5 days. Just don't add salt to it.
- Mix the salad dressing only when you are ready to eat.
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The kebab recipe is so good! Made it for lunch and replaced it with aloo tikki chat. I can’t wait for serve it to my family. It a protein packed recipe.
I’m so glad that you liked this!