Chole leftovers can be transformed into tasty, crispy kebabs using simple kitchen ingredients. Instead of repeatedly reheating chickpea curry and losing its original texture and flavour, mash the leftover chole with spices and binding ingredients, shape into patties and pan-fry until crisp, creating a protein-rich appetizer from yesterday’s meal.

The preparation begins by separating the chickpeas from excess gravy and mashing them thoroughly in a mixing bowl. Next, combine the mashed chickpeas with one or two boiled potatoes and gram flour to bind the mixture. Season the dough with salt, red chilli powder, amchur powder, and garam masala according to your taste preferences.

Chole Kebabs Get Extra Crunch With Simple Ingredients

Chole kebabs can be made more flavourful and crispy by adding boiled potatoes, breadcrumbs or roasted gram flour for better binding. Finely chopped onions, green chillies, fresh coriander, ginger, cumin, garam masala, chaat masala and lemon juice add freshness and spice. Crushed nuts, sesame seeds or grated vegetables can also improve texture, nutrition and crunch.

Heat a few tablespoons of oil in a non-stick pan over medium flame. Place the shaped patties into the pan and shallow-fry them until both sides turn crisp and golden brown. Serve the hot kebabs alongside mint chutney or tomato sauce for an appetizing snack. Alternatively, mash the chickpea mixture into whole wheat dough to bake soft, flavorful parathas.