Vegetarian Shami Kabab is a very popular and delicious Awadhi dish made from minced meat, lentils and spices. I am sharing a vegetarian version of Shami kabab. These crunchy kababs are made with nutritious kala chana.
Step By Step Recipe Of Vegetarian Shami Kabab. These Kababs are famous all over the world. Their origin comes from Hyderabadi or Mughlai cuisine. Kababs are generally made from chicken or mutton. Because of this many vegetarians, like myself, lose the opportunity to try this amazing dish.
However, after trying for years and receiving critiques from my family, Here I prepared the quintessential Vegetarian Shami Kabab recipe! I know it’s unbelievable, but trust me after eating these kebabs everyone will forget the typical chicken/mutton Shami kabab
In fact, I make this for cocktails as it is easy to prepare and has an amazing crunchy texture that everyone loves. A mixture of split chana daal and different spices, this easy-to-cook shami kebab recipe is to die for. Moreover, A perfect snack for dinner parties at home, Shami kabab will be great as a starter dish. You can serve it with a dip.
furthermore, i would like to add some tips and recommendations while preparing the Shami kabab recipe. firstly, the recipe is commonly prepared with black ground chickpeas however you can use other alternatives too. for example, you can use chana dal and white chickpeas. which should make it evenly good. secondly, I have pan-fried these kebabs yielding crisp and golden brown coloured kebabs. but it can also be air fried, deep-fried or shallow-fried for the healthier option. lastly, the outer coating is not necessary, as chickpea gives a crunchy texture. but you can also use bread crumbs, crushed oats, bread slices or rusk powder for a more crunchy bite.
Finally, Do visit my other posts like Hyderabadi Biryani, Yakhni pulao, and Indian curries for more interesting recipes.
SHAMI KABAB – A Mughlai DeliteCourse: COCKTAIL PARTY SNACKS, Mughlai Cuisine
1 cup dried black chickpeas
enough water for soaking black chickpeas
2 cups water or as required,
- For pressure cooking Kala chana
½ teaspoon salt
- Other Ingredients
1 medium-sized onion, finely chopped or minced
1 green chilli, finely chopped
1 teaspoon coriander powder
½ teaspoon red chilli powder
½ teaspoon garam masala
salt as required
3 to 4 tablespoons gram flour (besan)
½ tablespoon ginger paste
1 tablespoon coriander leaves, chopped
oil as required for frying the kababs
- For Garnishing
1 tablespoon chopped mint leaves or chopped coriander leaves
- First, rinse black chickpeas a few times in fresh water.
- In a bowl soak the black chickpeas in enough water overnight or for 8 to 9 hours.
- Drain all the soaked water and then on a stovetop pressure cook the chickpeas with 2 cups water and ½ teaspoon salt for 10 to 15 minutes or till they are thoroughly cooked.
- Let the pressure settle down on its own in the cooker and then only open the lid.
- Check if the chickpeas are cooked well. If not cooked well, then pressure cook again for some more time.
- Then drain all the water very well. Do make sure that the chickpeas are dry and all the water is drained from them.
- In a large bowl or plate 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.
- Add the following ingredients – finely chopped onions, finely chopped green chilli, coriander powder, red chilli powder, garam masala powder, salt as required, gram flour, ginger paste and chopped coriander leaves.
- Stir and mix very well.
- Make into small round-shaped kababs or patties.
- Frying Shami Kebab
- Heat oil in a pan or skillet on medium heat.
- Shallow fry the kabab in medium hot oil till crisp and browned on both sides.
- Once done, then drain the kababs on kitchen paper napkins to remove excess oil.
- You can also bake the kababs with a drizzle of oil for a healthier version.
- Garnish Shammi kabab with mint leaves or coriander leaves. Serve these shami kebabs hot with onion-mint salad along with slices of lime and some mint chutney or coriander chutney.
- You can also make the Shammi kabab with chana dal or both chana dal and black chickpeas.
- When frying kabab, for testing first fry one kabab in the oil. If it doesn’t break then you can safely fry the remaining kababs. If it does break, then add some more chickpea flour or gram flour to the mixture. Mix again and test.
- Do not deep fry as they can break and fall apart while frying.
- Ensure that you drain the water from the cooked black chickpeas very well. Any water or liquid will make the mixture pasty and you won’t be able to easily shape the kabab.
- You can adjust the spices and seasonings according to your taste preferences.
- Instead of shallow frying, you can also pan-fry with less oil. Or for a more healthier version, you can bake or air fry this Shami kabab. Brush some oil on them prior to baking or air frying.
- For pan frying, you can use any neutral-flavoured oil with a high smoking point.
- The approx nutrition info is for 1 Shami kabab fried with ½ teaspoon of sunflower oil.
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