Skip to main content
Shami Kabab Recipe

Time and servings

​
Ingredients

​
for pressure cooking:

  • 2 cup black chickpea (soaked overnight)
  • ¼ onion (sliced)
  • 1 inch ginger
  • 2 clove garlic
  • 2 dried red chilli
  • 1 green chilli
  • 5 cloves
  • 1 inch cinnamon
  • 1 black cardamom
  • ½ tsp pepper
  • 1 tsp coriander seeds
  • 1 tsp cumin / jeera
  • ¼ tsp turmeric
  • ½ tsp salt
  • 2 cup water

​
other ingredients:

  • 3 tbsp besan / gram flour (roasted)
  • 2 tbsp mint (finely chopped)
  • 2 tbsp coriander (finely chopped)
  • 1 tsp lemon juice
  • ½ tsp salt
  • oil for frying

​
Instructions

  1. firstly, pressure cook all the ingredients listed pressure cooking for 5 whistle.
  2. drain off the water and blend coarsely without adding any water.
  3. further add 3 tbsp roasted besan.
  4. also add 2 tbsp mint, 2 tbsp coriander, 1 tsp lemon juice and ½ tsp salt.
  5. mix well making sure all the spices are combined well.
  6. further grease hand with oil and prepare patties.
  7. now deep fry, shallow fry or pan fry the patties in hot oil. alternatively, preheat and bake at 180 degree celsius for 30 minutes.
  8. flip and fry both the sides on medium flame till it turns golden and crisp.
  9. finally, serve veg shami kebab with onion, lemon and green chutney.

​
Step-by-step

1
firstly, in a cooker take 2 cup soaked black chana. make sure to soak 1 cup kala chana overnight to yield 2 cup of soaked chana.shami kabab recipe
2
also add ¼ onion, 1 inch ginger, 2 clove garlic, 2 dried red chilli and 1 green chilli.shami kabab recipe
3
further add 1 inch cinnamon, 1 black cardamom, ½ tsp pepper, 1 tsp coriander seeds, 1 tsp cumin, ¼ tsp turmeric and ½ tsp salt.shami kabab recipe
4
pressure cook for 5 whistles adding 2 cup water.shami kabab recipe
5
once the pressure settles down, open the cooker and drain off the water. rest for 15 minutes to drain off completely.shami kebab recipe
6
now transfer the cooked chickpea into a blender.shami kebab recipe
7
blend coarsely in a food processor without adding any water.shami kebab recipe
8
further, add 3 tbsp roasted besan. make sure to dry roast besan till they turn aromatic.shami kebab recipe
9
also add 2 tbsp mint, 2 tbsp coriander, 1 tsp lemon juice and ½ tsp salt.how to make veg shami kebab
10
mix well making sure all the spices are combined well. further grease hand with oil and prepare patties. these patties can be freeze and used for a month.how to make veg shami kebab
11
now deep fry, shallow fry or pan fry the patties in hot oil. alternatively, preheat and bake at 180-degree celsius for 30 minutes.how to make veg shami kebab
12
flip and fry both the sides on medium flame till it turns golden and crisp.how to make veg shami kebab
13
finally, drain over kitchen paper to remove excess oil and serve veg shami kebab with onion, lemon and green chutney.shami kabab recipe

​
Video

​
Notes

  • firstly, grind chickpea without adding water, else the dough will be very moist and absorb oil.
  • also, replace kala chana with kabuli chana or chana dal. however, the cooking time reduces for chana dal.
  • furthermore, store the dough in the refrigerator for 2 hours before preparing patties. this helps to get a nice shape and do not break in oil.
  • finally, if the veg shami kebab breaks while frying, then add a tbsp of more besan and mix.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/veg-shami-kabab-recipe-shami-kebab/