VEG SHAMMI KABABS

Shammi kabab is a very popular Awadhi dish made from minced meat, lentils and spices. Shammi kabab is a very popular variety of kababs not only in Indian cuisin but also other south asian countries. But here is my veg version of kabab which is without meat. The kababs with meat are very succulent, tasty and melt in mouth. These vegetarian shammi kababs are not melt in mouth that much I can tell you, but they are delicious. I made these kababs with soaked black chana and few Indian  spices and herbs and pan fried these to get melt in your mouth kinda kababs. This is first time I tried shammi kabab and it was very new combo of ingredients to me, but the kabab was so flavorful and tasty. We really loved the inner part of the kabab. Veg kababs are excellent as starters and even teams up well with bread in a sandwich, with bun in burger and with pita bread too. Serve this kabab hot with onion-mint-lime salad or the mint-yogurt chutney that is ususally served with tandoori snacks. Such a healthy and versatile recipe, the options are absolutely endless. Play around with the spices and herbs and make patties as for snacks or for burgers with this.  

INGREDIENTS:

1 cup dried Black Chickpeas (kala chana)

1 medium sized onion, finely chopped or minced

1 tablespoon Mint leaves, chopped

1 tablespoon Coriander leaves, chopped

1 teaspoon Coriander powder

½ teaspoon Red Chili powder

1 Green chili, finely chopped

½ tablespoon Ginger paste

½ teaspoon Garam masala powder

2 tablespoon Gram flour (besan)

Salt as required

Oil for frying the kababs

METHOD:

STEP 1 – Soak the black chickpeas in water overnight of for 6-7 hours.

STEP 2 – Drain and pressure cook the chickpeas with enough water and salt till they are thoroughly cooked.

STEP 3 – Let the pressure settle down in the cooker. Drain the cooked chickpeas now.In a large bowl, add the chickpeas and mash them with a wooden spoon or a blender or your hands.Just make a semi coarse mixture and not too smooth.

STEP 4 – Add all the rest of the ingredients and mix well.

STEP 5 - Add chickpea flour for binding.Mix it well and form a dough.

STEP 5 – Take a small portion from the dough.

STEP 6 - Make into small round shaped kababs or patties.

STEP 7 – Shallow fry the kababs in medium hot oil till crisp and browned on both sides.

STEP 8 – You can also bake the kababs with a drizzle of oil for a healthier version.

STEP 9 – Garnish kababs with mint leaves and serve hot.

 Serve veg kababs with onion-mint salad along with slices of lime and some mint chutney.

NOTE:*You can also make the kababs with chana dal and black chickpeas. 
            When frying, for testing first fry one kabab in the oil. If it doesn’t break than you can safely fry the remaining kababs.
           If it does break, then add some more chickpea flour/besan to the mixture.