Easy Vegetarian Shami Kabab (Print Version)
# Ingredients:
→ Getting Chickpeas Ready
01 -
2 cups water for boiling
02 -
1 cup dry black chickpeas
03 -
1/2 teaspoon salt
→ Kebab Mixture Components
04 -
1 green chili, finely chopped
05 -
3-4 tablespoons chickpea flour (besan)
06 -
1/2 tablespoon ginger, crushed into paste
07 -
Chopped coriander leaves, 1 tablespoon
08 -
1 onion, medium size, sliced into fine bits
→ Flavor Boosters
09 -
1 teaspoon ground coriander
10 -
1/2 teaspoon garam masala powder
11 -
Red chili powder, 1/2 teaspoon
12 -
Salt as per taste
→ Frying and Final Touch
13 -
Cooking oil for frying
14 -
A small spoon of freshly chopped coriander or mint for garnish
# Instructions:
01 -
Rinse the black chickpeas and let them soak in water for 8-9 hours or leave them overnight. Drain the water from soaking and pressure cook them in fresh water with some salt for about 10-15 minutes until soft. Strain and make sure the chickpeas are completely dry after cooking.
02 -
Mash the fully cooked chickpeas until they're semi-crushed. Toss in chopped onions, green chili, all the spices, chickpea flour, ginger paste, and chopped coriander leaves. Stir everything thoroughly so it's all mixed evenly.
03 -
Take small amounts of the mixture, roll them into small discs or patties. Warm up oil in a pan at medium heat, and shallow fry the patties until they're golden and crispy on each side. Place them on kitchen napkins to drain excess oil.
04 -
Top with fresh herbs and serve steaming hot with onion slices, lemon wedges, and chutney on the side.
# Notes:
01 -
Chana dal, or a mix of chana dal and black chickpeas, can also be used instead.
02 -
Test one patty first to ensure the mixture holds while frying.
03 -
Air-frying or baking is an option if you want a healthier version.
04 -
Properly drain the chickpeas to avoid making the mixture soggy.