Kabuli Fingers


This is a pan fried patties made from Kabuli chana. A medley of chana, potatoes, paneer and subtle flavours. Too good to be missed.I sourced this recipe from a TV show and was being made by Chef Rakesh Sethi. I made my own changes to this recipe and adjusted the ingredients available at the time of making.

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Preparation time here is a little lengthy as the chana needs to be soaked for at least 5-6 hours. Definitely you cannot quickly make them for your guests, but if you have cooked chana ready, then yes! When I fried the first batch of tikkis it didn’t go well. They were delicate to handle after they were cooked and almost broke. I had missed breadcrumbs and hence the mixture did not hold on together. So what is the trick i did next? I quickly powdered some cornflakes and used them for coating, worked well 🙂

The chana tikkis will be soft and has a crisp outer layer. Its light on your tummy and a guilt free food. Serve it as an appetizer or as an accompaniment  with your evening tea. Fresh mint chutney or ketchup makes a good combination as well.



  • Kabuli chana boiled 1 cup
  • Potato boiled half cup
  • Paneer half cup
  • Onion 1 small finely chopped
  • Green chillies 2
  • Coriander leaves 1 small bunch
  • Pudina/ mint leaves 1 strand
  • Garam masala 1tsp
  • Chana masala 1tsp
  • Chat masala 1tsp
  • Chilli powder 1 tsp
  • Breadcrumbs 2 tbsp
  • Corn Flour 2 tbsp
  • Turmeric 1tsp
  • Salt
  • Oil for frying


  • Wash and soak kabuli chana overnight or at least for 5-6 hours.
  • Pressure cook chana till soft.
  • In a mixing bowl, add chana and mash well a masher or a spatula.
  • Add grated potato and paneer and mix well.
  • Mix finely chopped onions and green chillies.
  • Add all dry spice powders and corn flour.You can omit red chilli powder here, depends on the heat.
  • Add chopped coriander and pudina and mix well till all the ingredients are combined.
    Do not add water to the mixture.
  • Refrigerate the mixture for 10-15 minutes.
  • Pinch out small portions of mixture and shape them into tikki.
  • Coat all the tikkis in breadcrumbs and keep aside.
  • Heat oil in a pan for shallow frying.
    Fry chana tikkis till golden brown and crisp.


    Tip: like i said that i made variations to the recipe I had additionally added coriander, pudina,corn flour and chat masala. Also I have used corn flakes powder instead of breadcrumbs. The original recipe used Ajwain seeds which I omitted as I dint have them. You are free to make your own variations to this recipe.


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