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Shami Kabab is a kabab made using black chick peas along with other spices. It is mainly a meat based dish but today we find many vegetarian versions also. It is ideal to serve as an appetiser. It can also be used as a filling for burger. 

What is shami kebab?

Shami Kebab is a popular snack from Awadhi cuisine. It is made of minced meat. But, it can be made in vegetarian version using brown chick peas. and other spices. It is succulent and crispy. It is ideal to serve as an appetizer or an evening snack.

Can they be shallow fried?

Yes, they can be shallow fried, but I prefer to put them on a skillet with very little oil. 

What are the binding ingredients used in Veg Shami Kabab? 

The binding ingredients I have used is oats flour and potato. Grind oats and it is ready to use. You may use bread or roasted gram flour too. 

Do you have any other kabab recipes?

Yes, I have shared hara bhara kabab, Veg Seekh Kabab and Seekh Moong Kabab earlier. 

Veg Shami Kababs: 

Ingredients: 

• 1/2 cup kala chana
• 1/2 teaspoon turmeric powder
• little salt
• 1 potato
• 2 teaspoon oil 
• 2 onion 
• 1green chilli
• 1 inch ginger
• 1 /2 teaspoon amchur powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1 tablespoon oats powder
• coriander leaves
• salt
• 1 tablespoon oats flour
• oil for roasting

For the mint and coriander dip: 

• 2 tablespoon coriander
• a few mint leaves
• 1green chilly,
• 2 cloves garlic
• salt
• 1/2 cup hung curd 

Method:

1. Clean, wash and soak black chana for six to eight hours. 
2. Discard the water, boil them in a pressure cooker for five whistles. 
3. Boil the potato.
4. Cut the onion finely.
5. Grind green chilli and ginger. 
6. Take oil in a pan, add onion and saute for sometime. It should be translucent, put the green chilli and ginger paste to it, continue to saute it for a minute. Keep it aside. 
7. Drain the water from brown chick peas and mash it. I used the potato masher, alternatively you can grind them, 
8. Mix the mashed chick pea and potato with the onion mixture. Add amchur powder, coriander powder, chilli powder and cumin powder. Put salt and oats flour. Mix all of them together. 
9. Heat a skillet.
10. Make them in the shape of a kebab and cook them on the skillet with a little oil. After a while, flip them and let cook the other side.
11. Serve hot with dip. 

To make the mint and coriander dip: 

1. Wash the mint and coriander leaves.
2. Grind them with green chilli and garlic.
3. Put a little salt.
4. Add the hung curd to it and mix it.
5. Cover it and chill for sometime.
6. Serve with kababs. 

Take a tip:

• A pinch of black salt in the dip enhances the taste.
• Chick pea should be well cooked.
• Potato can be boiled ahead and kept in the refrigerator. 
• Here is a chaat masala which you can use in the preparation of this dish. You can put a little of it in the kebab and the dip too. 

veg shami kebab

About the event: 

Sending this to Shhh Secretly Cooking group challenge with the theme, ” Kabab Time”. The theme was suggested by Sujata Roy. She is a blogger who showcases many tasty dishes from Bengal. I liked her lauki kheer and would love to try it soon. Here, we are paired with a partner and exchange two secret ingredients. A dish is prepared and later, the members guess the ingredients. My pat=rtner was Aruna Saras Chandra. She has given me potato and ginger and I made these tasty kabas. I had given her green chilly and coriander, she has prepared Paneer Vegetable Kebabs. 

Pin it for later:

Veg Shami Kabab

If you ever make this vegetable spice mix recipe,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking!