How to make Chane Ke Chops - Paneer stuffed in kabuli chana mixture, shaped into chops and shallow-fried.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Paneer (cottage cheese) (पनीर)

Cuisine : Indian

Course : Snacks and Starters

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Chane Ke Chops Recipe Card

Chane Ke Chops
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Chane Ke Chops checkout Falafel, Falafel With Tahina Sauce, Baked Chana Tikki, Middle Eastern Chickpea Platter . You can also find more Snacks and Starters recipes like Shakkarkand Tikki, Mach Bhaja, Bheeghe Kulche Chole, Southern Style Fried Chicken.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chane Ke Chops Recipe

  • Chickpeas (kabuli chana) soaked 350 grams

  • Paneer (cottage cheese) 100 grams

  • Tea leaves 1 teaspoon

  • Coriander seeds 2 teaspoons

  • Fennel seeds (saunf) 1 1/2 teaspoons

  • Dried red chillies 2-3

  • Onion 1 medium

  • Ginger roughly chopped 1 inch piece

  • Salt to taste

  • Oil to shallow fry

Method

Step 1

Boil the kabuli chana with salt and tea leaves tied in a potli till completely soft. Drain and reserve the cooking stock.

Step 2

Heat a non stick pan, add coriander seeds, fennel seeds and red chillies and roast till fragrant. Roughly chop onion and add to the pan.

Step 3

Add ginger and roast for 2 minutes. Set aside to cool.

Step 4

Mash the paneer in a bowl, add a little salt and shape into small balls.

Step 5

Transfer the roasted spices into a mixer jar and grind with a little of the reserved cooking stock.

Step 6

Add the kabuli chana and grind, without adding any more water, till the chanas are well mashed. Transfer into a bowl.

Step 7

Heat a little oil on a non stick tawa. Grease your palms, take a portion of the chana mixture and spread it.

Step 8

Place a paneer ball in the centre and enclose it completely. Flatten slightly and place on the tawa.

Step 9

Make other chops in a similar manner and place on the tawa. Turn once and cook till both sides are cooked evenly.

Step 10

Take care not to turn them more than once. This way they will remain soft and will be melt-in-the-mouth. Serve hot.