Healthy Kala Chana Kebabswith Creamy Garlic Yogurt Sauce

1. Heat a non‑stick skillet over medium heat and add 1 tbsp of oil.

2. Add the finely chopped onion and sauté for 3–4 minutes, stirring occasionally, until it becomes translucent and soft.

3. Stir in the minced garlic, cumin powder, coriander powder, red chili powder, and a pinch of salt; cook for about 1 minute until fragrant.

4. Add the cooked black chickpeas to the skillet, breaking them up slightly with a spoon, then fold in the chopped coriander leaves.

5. Mash the mixture gently with the back of a spoon or a potato masher until it holds together as a thick, cohesive mixture (about 2 minutes).

6. Remove the pan from heat and let the mixture cool for 2 minutes so it can be shaped more easily.

7. With damp hands, shape the mixture into small patties or kebab sticks, about 2‑inch wide.

8. Return the skillet to medium heat, add a little more oil if needed, and place the kebabs in a single layer.

9. Cook the kebabs for 3–4 minutes on each side, pressing gently, until they are golden‑brown and crisp on the outside and heated through.

10. While the kebabs are cooking, prepare the sauce: in a bowl combine the plain yogurt, the remaining minced garlic, lemon juice, and a pinch of salt.

11. Whisk the sauce until smooth and creamy; adjust seasoning with additional salt or lemon juice if desired.

12. Transfer the cooked kebabs to a serving plate and let them rest for 1 minute.

13. Serve the hot kebabs alongside the creamy garlic yogurt sauce, garnished with extra chopped coriander leaves if desired.

14. Enjoy immediately while the kebabs are still warm and the sauce is cool.