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.Â
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.Â
What are the binding ingredients used in Veg Shami Kabab?Â
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.Â
Do you have any other kabab recipes?
Yes, I have shared hara bhara kabab, Veg Seekh Kabab and Seekh Moong Kabab earlier.Â
Veg Shami Kababs:Â
Ingredients:Â
- 1/2 cup kala chana
- 1/2 teaspoon turmeric powder
- little salt
- 1 potato
- 2 teaspoon oilÂ
- 2 onionÂ
- 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:Â
- 2 tablespoon coriander
- a few mint leaves
- 1green chilly,
- 2 cloves garlic
- salt
- 1/2 cup hung curdÂ
Method:
- Clean, wash and soak black chana for six to eight hours.Â
- Discard the water, boil them in a pressure cooker for five whistles.Â
- Boil the potato.
- Cut the onion finely.
- Grind green chilli and ginger.Â
- 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.Â
- Drain the water from brown chick peas and mash it. I used the potato masher, alternatively you can grind them,Â
- 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.Â
- Heat a skillet.
- 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.
- Serve hot with dip.Â
To make the mint and coriander dip:Â
- Wash the mint and coriander leaves.
- Grind them with green chilli and garlic.
- Put a little salt.
- Add the hung curd to it and mix it.
- Cover it and chill for sometime.
- Serve with kababs.Â
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.Â
- 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.Â
veg shami kebab
About the event:Â
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.Â
Veg Shami Kabab
Ingredients
Method
- Clean, wash and soak black chana for six to eight hours.
- Discard the water, boil them in a pressure cooker with a little turmeric powder and a pinch of salt for five whistles. Let the pressure release by itself.
- Boil the potato.
- Cut the onion finely.
- Grind green chilli and ginger.
- 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.
- Drain the water from brown chick peas and mash it. I used the potato masher, alternatively you can grind them,
- 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.
- Heat a skillet.
- 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.
- Serve hot with dip. Repeat for the rest of the dough.
- To make the mint and coriander dip:
- Wash the mint and coriander leaves.
- Grind them with green chilli and garlic.
- Put a little salt.
- Add the hung curd to it and mix it.
- Cover it and chill for sometime.
Notes
- Add a pinch of black salt to the dip for better taste
- The chick peas should be well cooked.Â
- Potato can be boiled ahead and kept in the refrigerator.Â
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!
Kala channa has transformed into such lovely, yummilicious veg shammi kebab Jayashree. with some green chutney this is a perfect appetiser
Veg shami kabas look so delicious and healthy. I would love to have these with some spicy chutney. Makes a great party snack for vegetarians
What’s not to love about these Kala chana kababs. Your mint yogurt dip is perfect with these kababs. I loved that you have used oats powder to bind them.
Veg shami Kabab and dip both looks fabulous. A protein rich delicious and healthy snack to serve with evening tea. Who can say no to this yummy Kabab. Saving the recipe to try.
Wow! shammi kebabs are pretty hard to make. I cobination of kala channa with all the amsala and aamchur must be delicious. I am sure I will give this a go soon.
Protein rich and full of nutrients this shami kebab are. Would be perfect for parties or evening snacks.
Love how you’ve used black chana to make these veg shami kabab. Making a veggie version of shami kabab is a little difficult to get the melt in the mouth texture. Lovely starter dish or a snack option.
Vegetarian version of Shami Kebab with black chana looks absolutely lip-smacking with melt in mouth texture..perfect treat with some spicy green chutney.
Veg shami kebabs with mint and coriander dip looks super yummy. Liked adding oats and the aroma of spices mainly amchur powder in it. Bookmarking to try very soon.
These veg shami kababs look absolutely delicious. They are healthy and such a filling dish. They make perfect lunch box dishes.
The vegetarian shami kababs look absolutely melt-in-the-mouth and delicious! Love the use of black chana here – must have made them protein-packed.
Veg shammi kebab looks scrumptious. Delicious and nutritious treat for all kebab lovers. Brillaint texture too.I am in love with these protein rich kebabs.
I just love your vegetarian shami kebabs, Jaya. The spices and all those healthy ingredients are so good together. I won’t be able to stop with just a few!
vegetarian version of meat based kabab here seems awesome. You have beautifully picked kale chane to make Veg Shami Kabab
Vegetarian version of shammi kababs are just out of the world. Protein loaded and a party pleaser especially with pudina chutney
When ever I think of Shami kebabs The first think I have in mind is non- vegetarian and I am a pure vegetarian. This recipe of yours is an perfect answer for with vegetarian shami kebabs. Thanks for sharing such a lovely recipe.
Veg shami kabab using kala chana is so healthy and nutritious. It looks so delicious and melt in mouth texture.