Hare Chane ke Kebab (Protein Packed with Oats & Walnuts)

Hare Chane ke Kebab Recipe: protein-packed, flavorful, and guilt-free kebabs (patty) made using hara chana (green chickpeas / green chana), walnuts, seeds mix, oats and spices. 14 gms of protein per kabab and satiates for long and freezer-friendly.  

What is Hare Chane ke Kebabs?

In a literal sense, it means ‘fresh green chickpeas kebab/ green chana patties‘.

We have been having these since my childhood and they were one of my all-time favorite vegetarian kababs. We had them for special weekend breakfast treats or snacks at family gatherings. 

So, If you’re looking for a healthy, guilt-free, and flavorful vegetarian kebab recipe, Hara Chana Kabab (Hare Chane Ke Kabab) is a must-try!

I’ve just added some more plant protein to it by adding walnuts, pumpkin seeds sunflower seeds and oats, to make it more healthy and flavorful.

These protein-rich kebabs, made with fresh green chickpeas (hara chana), spices, and herbs, are crispy on the outside and soft inside.

Come winter, you see these green chickpeas/hara chana in many states in India. Hence you see many variety of dishes made with them, but once you try my kababs, these will become your favorite.

These tender green chickpeas are packed with protein, fiber, and essential vitamins.

In Indian cuisine, hara chana is used in curries, chaats, parathas, and snacks.

The best part? Unlike dried chickpeas, hara chana does not need overnight soaking, making it an easy and quick ingredient for cooking.

In case you are looking for these chana/chickpeas in any other time of the year, you can find them in the frozen section.

They are perfect for snack/light meals, salad bowls, wraps, burgers, etc.

Hara Chana Kabab Ingredients:

To make these restaurant-style hare chane ke kebab, you’ll need the following:

Main Ingredients:

Hara Chana (fresh green chickpeas / green chana) – check notes

Water – to boil the chiakpeas

Oats (regular)

Walnuts – you can take any shape or size

Seed Mix – I’m using pumpkin and sunflower seeds

Coriander Leaves (finely chopped) – For freshness

Suji (semolina) – for extra crispiness on top – optional

Spices & Seasoning:

Turmeric Powder (haldi)

Coriander Powder (dhania) 

Garam Masala – store-bought or homemade

Red Chili Powder (optional) – adjust for heat

Salt to taste

For Cooking:

Olive Oil – for sautéing kababs – check notes

[ Ingredients picture given below ]

How to Make Hara Chana Kabab (Step-by-Step Recipe)

Step 1: Blanch the Hara Chana

• Boil water in a pan. Add the washed hara chana and cook for 4-5 minutes.
• Drain and transfer to a bowl.
• Keep aside.

Step 2: Prepare the Mixtures:

• In a mixer or food processor, add oats, walnuts, and seed mix.
• Grind to form a coarse powder. Keep aside.

• In the same mixer or food processor, add the blanched hara chana, 2 tbsp water and fresh coriander leaves.
• Grind into a coarse paste.
• Transfer the mixture to a large bowl.

Step 3: Form the Keebab Dough

• Now, take the coarse hara chana mix bowl and add the last-nuts mix, spices, and yogurt.
• Mix well to form a dough-like consistency. If the mixture is too soft, add a little more oats powder.

Step 4: Shape the Kebab

• Grease your hands with a little oil or water, and take 2 tbsp of the mixture.
• Shape into flat round patties (similar to tikkis) and keep it on a clean plate.
• Repeat with the remaining mixture till all kababs are made.

Step 5: Cook the Kebabs

• Heat 2-3 tbsp oil in a pan over medium heat.
• Place the kababs in the pan and shallow fry for 3-4 minutes per side until golden brown and crispy.
• Flip carefully and cook the other side.
• Once done, remove on a paper towel to absorb excess oil.

Step 6: Serve the Kebabs

• Arrange the cooked kababs on a large platter.
• Serve with your favorite dip, sauce, or chutney.

Tips for the Best Hare Chane Ke Kabab

• Do Not Overcook Hara Chana – Just blanch for a few minutes to maintain its vibrant green color.
• Adjust the Spices – Increase or decrease chilies and masalas to your taste.
• Binding is Key – If the mixture is too soft, add more oats powder, or besan or breadcrumbs.
• Crispiness Tip – Shallow fry on medium heat for an even crispy texture.

1. Can I Use Dried Chickpeas Instead of Hara Chana?
Yes! Soak dried chickpeas overnight, boil until soft, and use them in the same recipe.

2. How Do I Store Leftover Kababs?
Store cooked kababs in an airtight container in the fridge for 2 days. Reheat in a pan or air fryer.

3. Can I Freeze the Kabab Mixture?
Yes! Shape the kababs and freeze them on a tray. Once frozen, transfer to a ziplock bag and store for up to a month.

These crispy and flavorful Hara Chana Kababs are a delicious and nutritious snack that you can enjoy any time.

Whether you serve them at parties, family gatherings, or as an evening snack, they are sure to be a hit!

Try this authentic hare chane ke kabab recipe today and let us know how you liked it. Don’t forget to share your feedback in the comments below 🙂 

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Yield: 9 medium kebabs

Hare Chane ke Kebab (Protein Packed with Oats & Walnuts)

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Hare Chane ke Kebab Recipe: protein-packed, flavorful, and guilt-free kababs (patty) made using hara chana (green chickpeas / green chana), walnuts, seeds mix, oats and spices. Satiates for long and freezer friendly. 

Prep Time 7 minutes

Cook Time 10 minutes

Total Time 17 minutes

Ingredients

Main Ingredients:

• 1 cup hara chana (fresh green chickpeas / green chana) – check notes
• 2 cups water - to boil the chickpeas
• 1 cup oats (regular)
• 7 whole walnuts - you can take any shape or size
• 2 tbsp seed mix - I’m using pumpkin and sunflower seeds
• 2 tbsp thick yogurt (hung curd) - adding creaminess and softness to kabab
• 3 tbsp coriander leaves (finely chopped)
• 5 tbsp suji (semolina) - for extra crispiness on top - optional

Spices & Seasoning:

• ½ tsp turmeric powder (haldi)
• ½ tsp coriander powder (dhania)
• ½ tsp garam masala
• ½ tsp red chili powder (optional) – Adjust for heat
• Salt to taste

For Cooking:

• 2-3 tbsp olive oil – for sautéing kababs - check notes

Instructions

How to Make Hara Chana Kabab (Step-by-Step Recipe)

Step 1: Blanch the Hara Chana

• Boil 3 cups of water in a pan. Add the washed hara chana and cook for 4-5 minutes.
• Drain and transfer to a bowl.
• Keep aside.

Step 2: Prepare the Mixture’s:

• In a mixer or food processor, add oats, walnuts and seed mix.
• Grind to form a coarse powder. Keep aside.

• In the same mixer or food processor, add the blanched hara chana, 2 tbsp water and fresh coriander leaves.
• Grind into a coarse paste.
• Transfer the mixture to a large bowl.

Step 3: Form the Kabab Dough

• Now, take the coarse hara chana mix bowl and add the last-nuts mix, spices, and yogurt.
• Mix well to form a dough-like consistency. If the mixture is too soft, add a little more oats powder.

Step 4: Shape the Kabab

• Grease your hands with a little oil or water, and take 2 tbsp of the mixture.
• Shape into flat round patties (similar to tikkis) and keep it on a clean plate.
• Repeat with the remaining mixture till all kababs are made.

Step 5: Cook the Kababs

• Heat 2 tbsp oil in a pan over medium heat.
• Place the kababs in the pan and shallow fry for 2-3 minutes per side until golden brown and crispy.
• Flip carefully and cook the other side.
• Once done, remove on a paper towel to absorb excess oil.

Step 6: Serve the Kababs

• Arrange the cooked kababs on a large platter.
• Serve with your favorite dip, sauce, or chutney.

Notes

Hara Chana (Green Chickpeas / Green Chana): you can make them with frozen green chickpeas too. Just skip the blanching process and thaw the frozen chickpeas as per instructions and use the recipe from step 2.

Olive Oil: You can use ghee or butter or any light medium to fry the kebabs shallowyou can use ghee or butter or any light medium for shallow frying the kababs.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 365Total Fat: 28gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 21mgSodium: 689mgCarbohydrates: 26gFiber: 6gSugar: 3gProtein: 14g