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.