Veg Shami Kebab
Hearty and flavorful vegetarian kebabs made from black chickpeas and chana dal, infused with aromatic spices. These patties are pan-fried to a perfect golden brown, with a crisp exterior and a soft, melt-in-your-mouth interior.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Pressure Cook the Lentils
- b.Drain the soaked kala chana and chana dal completely. Add them to a pressure cooker.
- c.Add ginger-garlic paste, green chilies, bay leaf, cinnamon stick, cloves, black peppercorns, 1 teaspoon of salt, and 1.5 cups of water.
- d.Secure the lid and pressure cook on medium heat for 5-6 whistles, or for about 15-20 minutes, until the chana is completely soft and easily mashable.
- e.Allow the pressure to release naturally. Open the cooker and check for excess water. If any remains, cook on high heat, stirring occasionally, until all the water has evaporated. The mixture must be completely dry.
- 2
Step 2
- a.Grind the Kebab Mixture
- b.Let the cooked lentil mixture cool down to room temperature. This is crucial for a good texture.
- c.Carefully remove and discard the whole spices (bay leaf, cinnamon stick, cloves).
- d.Transfer the mixture to a grinder or food processor. Grind to a coarse, thick paste without adding any water. Avoid over-grinding into a fine paste.
- 3
Step 3
- a.Combine and Season
- b.Transfer the ground paste to a large mixing bowl.
- c.Add the finely chopped onion, red chili powder, coriander powder, roasted cumin powder, garam masala, and amchur powder.
- d.Add chopped coriander leaves, mint leaves, breadcrumbs, lemon juice, and the remaining 0.5 teaspoon of salt.
- e.Mix everything thoroughly with your hands until all ingredients are evenly combined into a firm, dough-like mixture.
- 4
Step 4
- a.Shape the Kebabs
- b.Lightly grease your palms with oil to prevent sticking.
- c.Divide the mixture into 12 equal portions.
- d.Take one portion, roll it into a smooth ball, and then gently flatten it into a round patty (tikki), about 2 inches in diameter and 1/2 inch thick.
- e.Arrange the shaped kebabs on a plate. For best results, cover and refrigerate for 30 minutes to help them firm up.
- 5
Step 5
- a.Shallow Fry to Perfection
- b.Heat the oil in a wide, non-stick pan or tawa over medium heat. The oil should be hot but not smoking.
- c.Carefully place 4-5 kebabs in the pan, ensuring they are not overcrowded.
- d.Fry for 3-4 minutes on the first side until it turns a deep golden brown and becomes crisp.
- e.Gently flip the kebabs and fry the other side for another 3-4 minutes until equally crisp and golden.
- f.Remove the fried kebabs and place them on a plate lined with paper towels to absorb any excess oil. Repeat with the remaining kebabs.
- 6
Step 6
- a.Serve Hot
- b.Serve the Veg Shami Kebabs immediately while they are hot and crisp, accompanied by mint-coriander chutney, thinly sliced onion rings, and lemon wedges.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to non-breaking kebabs is a dry mixture. Ensure all water is evaporated after pressure cooking.
- 2Chilling the shaped patties for at least 30 minutes before frying helps them hold their shape perfectly.
- 3For a richer flavor, you can add 1 tablespoon of fried onions (birista) to the kebab mixture.
- 4Maintain a consistent medium heat while frying. If the heat is too high, the outside will burn before the inside cooks.
- 5To achieve a smoky, restaurant-style flavor, use the 'dhungar' method: place a small steel bowl in the center of the kebab mix, add a hot piece of charcoal, pour a few drops of ghee on it, and cover the bowl for 2-3 minutes to infuse the smoke.
Adapt it for your goals.
Healthier Version
Instead of shallow frying, bake the kebabs in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway through. You can also cook them in an air fryer.
Gluten FreeGluten-Free
Replace the breadcrumbs with an equal amount of roasted gram flour (besan) or powdered oats for binding.
Add VegetablesAdd Vegetables
Incorporate finely grated vegetables like carrots, beets, or mashed potatoes into the mixture for added nutrition and flavor. Ensure you squeeze out all the water from the vegetables before adding.
Why this is on our healthy list.
Rich in Plant-Based Protein
Made from black chickpeas and chana dal, these kebabs are an excellent source of protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The lentils and chickpeas provide a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Source of Complex Carbohydrates
Provides sustained energy release due to the complex carbohydrates from the lentils, keeping you feeling full and energized for longer periods.
Packed with Minerals
This dish is a good source of essential minerals like iron, magnesium, and potassium, which are vital for blood production, nerve function, and maintaining heart health.
Frequently asked questions
One serving of 3 Veg Shami Kebabs contains approximately 345-360 calories, primarily from the lentils, chickpeas, and the oil used for frying.