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# Shami Kabab Recipe
| | |
| ---------------- | ----------- |
| **Prep time** | 10 min |
| **Cook time** | 40 min |
| **Soaking Time** | 8 hr |
| **Total time** | 50 min |
| **Serves** | 10 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
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.
also add ¼ onion, 1 inch ginger, 2 clove garlic, 2 dried red chilli and 1 green chilli.
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.
pressure cook for 5 whistles adding 2 cup water.
once the pressure settles down, open the cooker and drain off the water. rest for 15 minutes to drain off completely.
now transfer the cooked chickpea into a blender.
blend coarsely in a food processor without adding any water.
further, add 3 tbsp roasted besan. make sure to dry roast besan till they turn aromatic.
also add 2 tbsp mint, 2 tbsp coriander, 1 tsp lemon juice and ½ tsp salt.
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.
now deep fry, shallow fry or pan fry the patties in hot oil. alternatively, preheat and bake at 180-degree celsius for 30 minutes.
flip and fry both the sides on medium flame till it turns golden and crisp.
finally, drain over kitchen paper to remove excess oil and serve **veg shami kebab** with onion, lemon and [green chutney](/recipes/green-chutney-recipe-hari-chutney).
## 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/](https://hebbarskitchen.com/veg-shami-kabab-recipe-shami-kebab/)
