📝 About This Recipe
Transport your senses to the bustling night markets of Kabul with Kebab-e-Nakhod, a beloved Afghan street food staple. These golden, savory chickpea patties are infused with aromatic cumin, fresh cilantro, and a hint of chili, offering a satisfying crunch on the outside and a tender, protein-rich interior. Perfectly paired with a tangy cilantro-vinegar chutney, they represent the heart of Afghan hospitality and the vibrant flavors of Central Asian snacking.
🥗 Ingredients
Main Kebab Mixture
- 2 cups Chickpeas (cooked and drained, or canned (rinsed well))
- 1 medium Red Onion (very finely minced)
- 3 cloves Garlic (pressed or minced into a paste)
- 1 teaspoon Fresh Ginger (grated)
- 1/2 cup Fresh Cilantro (finely chopped)
- 2 Green Chilies (seeded and minced (Serrano or Thai bird eye))
- 1/2 cup Gram Flour (Besan) (sifted; helps as a binder)
- 1 large Egg (lightly beaten)
Spices and Seasoning
- 1 tablespoon Ground Cumin (toasted for extra aroma)
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Turmeric Powder (for a golden hue)
- 1/2 teaspoon Red Chili Flakes (adjust to heat preference)
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Frying
- 1 cup Vegetable Oil (for shallow frying)
👨🍳 Instructions
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1
Place the drained chickpeas in a large mixing bowl. Using a potato masher or the back of a sturdy fork, crush the chickpeas until they form a coarse, chunky paste. You want some texture remaining, so avoid using a food processor which might make it too smooth.
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2
Add the finely minced red onion, garlic paste, and grated ginger to the chickpea mash. Mix thoroughly to distribute the aromatics.
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3
Fold in the chopped cilantro and minced green chilies. The green flecks will provide a beautiful color contrast and fresh flavor.
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4
In a small dry skillet over medium heat, toast the ground cumin for about 30 seconds until fragrant, then add it to the bowl along with the coriander, turmeric, chili flakes, salt, and black pepper.
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5
Sprinkle the sifted gram flour (besan) over the mixture and add the beaten egg. This acts as the 'glue' that holds your kebabs together during frying.
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6
Using your hands, mix everything together until a cohesive dough forms. If the mixture feels too wet, add another tablespoon of gram flour; if too dry, add a teaspoon of water.
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7
Cover the bowl and let the mixture rest in the refrigerator for 15-20 minutes. This allows the flour to hydrate and the flavors to meld, making the patties easier to shape.
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8
Take a golf-ball-sized portion of the mixture and roll it between your palms, then gently flatten it into a disc about 1/2 inch thick.
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9
Heat the vegetable oil in a large non-stick or cast-iron skillet over medium-high heat. To test the temperature, drop a small piece of the mixture in; if it sizzles immediately, the oil is ready.
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10
Carefully place 4-5 kebabs in the hot oil, being careful not to crowd the pan. Crowding will lower the oil temperature and result in greasy kebabs.
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11
Fry the kebabs for 3-4 minutes on the first side until they are deep golden brown and crispy.
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12
Gently flip the kebabs using a spatula and fry the other side for another 3 minutes.
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13
Remove the kebabs and place them on a plate lined with paper towels to drain any excess oil.
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14
Repeat the process with the remaining mixture, adjusting the heat if the oil becomes too hot and starts to smoke.
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15
Serve immediately while hot and crispy for the best texture.
💡 Chef's Tips
For the best texture, ensure your chickpeas are very dry before mashing; excess moisture can cause the kebabs to fall apart. If you want a vegan version, replace the egg with a 'flax egg' (1 tbsp flax meal + 3 tbsp water) and let it sit for 5 minutes before adding. Don't skip the resting period in the fridge; it is crucial for ensuring the gram flour binds the ingredients together effectively. To check if the seasoning is right, fry a tiny 'test' piece first, taste it, and adjust the salt or chili in the main batch accordingly. If the kebabs are browning too quickly on the outside but staying soft inside, lower the heat slightly to allow even cooking.
🍽️ Serving Suggestions
Serve with a side of Afghan 'Chatni Gashneez' (a spicy cilantro, garlic, and vinegar sauce). Pair with warm, pillowy Naan-e-Afghani or pita bread for a more substantial meal. Accompany with a fresh 'Salata' of diced cucumbers, tomatoes, and red onions dressed in lemon juice. Serve alongside a cup of hot cardamom-infused green tea (Chai-e-Sabz) to cut through the richness of the fry. Add a dollop of thick Greek yogurt or garlic yogurt sauce on top for a cooling contrast.