Kabuli Chane Chawal Balls

    1 hour 10 mins

    Great for picnics or school lunches, these tasty snacks are flavoured with garlic, chilli and lots of fresh dhania.

    74 people made this

    Serves: 4 

    • 100 g basmati rice
    • 1 tbsp veg/sunflower oil
    • 1 small onion, finely chopped
    • 1 garlic clove, crushed
    • 1 fresh red chilli, seeded and finely chopped
    • 2 tomatoes, skinned, seeded and very finely chopped
    • 400 gm, kabuli chane, soaked overnight and boiled
    • 1 egg yolk
    • 3 tbsp chopped fresh coriander
    • ½ tsp degi mirch
    • salt and pepper

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Put the rice in a saucepan, add 240 ml water and bring to boil. Cover and simmer very gently for 10–15 minutes or until the rice is tender and has absorbed all the water. Remove from the heat and leave to cool for a few minutes.
    2. Heat the oil in a saucepan, add the onion and fry gently for about 5 minutes, stirring frequently, until soft. Stir in the garlic and chilli, and cook for 2 more minutes. Remove from the heat and stir in the chopped tomatoes.
    3. Put the chane in a bowl and mash with a potato masher until fairly smooth, or purée in a food processor. Add the onion mixture, rice, egg yolk, coriander, paprika, and season to taste. Mix together well. Divide the mixture into 12 equal portions and shape each into a ball.
    4. Deep fry these balls and serve. If using oven, preheat it to 180ºC. Place the balls on a greased baking sheet and bake for 30 minutes or until beginning to brown, turning them over carefully halfway through the cooking. Serve hot with chutney.

    Another idea

    To make onion and chole bhajis, gently cook 1 large sliced onion in 1 tbsp oil for 10 minutes or until very soft. Sift 85 g besan into a bowl with 1 tsp ground coriander, 1 tsp turmeric, ½ tsp mild chilli powder and ½ tsp salt. Stir in ½ tsp cumin seeds and make a well in the centre. Add 4 tbsp plain dahi, 3 tbsp cold water and 1 tsp lemon juice, and mix to a thick, smooth batter. Stir in the onion and 400 g kabuli chane, soaked overnight, boiled and lightly mashed. Heat 1 tbsp oil in a frying pan, drop in spoonfuls of the batter and flatten them slightly with the back of the spoon. Cook over a moderate heat for 2–3 minutes on each side.

    Plus points

    Chickpeas have a very low Glycaemic Index although mashing them increases the index. This dish is nonetheless a good low-calorie, low-fat choice for those with diabetes. * Eating onions regularly can have several beneficial effects, particularly in helping to reduce blood cholesterol levels and to lessen the risk of blood clots forming.

    Each serving provides

    Good source of vitamin E. Useful source of iron, vitamin B12, vitamin C, zinc.

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    Reviews in English (8)


    Tried this absolutely great taste and goes very well with tomato sauce : http://bit.ly/1OlAueu  -  22 Dec 2015


    very yum! I will try definitely..  -  01 Dec 2015


    I want to try this recipe .I have gone through all ingredients some items are missing in my kitchen.So i have order it on Maxsupermart Indian grocery store.  -  06 Nov 2015