Learn how Learn how to make Veg Shami Kebabs at home with Hum bhi Chatore
Shammi Kebab or Shami Kabab is a popular snack recipe. . Do try it at home and share your feedback in the comments below.
#ShamiKababRecipe#VegStarterRecipe
Ingredients:
1 tsp Coriander powder
1 tsp Garam Masala
1/2 tsp red chilli powder
1 Onion, chopped
1 Green chillies, chopped
1 cup Kala Chana, soaked
2 tbsp Gram flour
Salt
Oil for frying
Method of preparation:
1. Rinse and soak 1 cup dried black chickpeas (kala chana) in enough water overnight or for 8 to 9 hours.
2. Next day the kala chana will double in size.
3. Drain all the water.
4. In a pressure cooker add the kala chana with 2 cups water. Also add ½ teaspoon salt. Pressure cook the chickpeas for 10 to 15 minutes on medium flame or till they are thoroughly cooked and tender.
5. Let the pressure settle down in the cooker on its own. Then check whether kala chana is cooked or not. If not cooked well, then pressure cook again for some more time. Once kala chana is cooked well then drain all the water and keep the cooked chickpeas aside. Do make sure that all the water is drained well.
7. In a mixer add the chickpeas and mix them until the batter is smooth
10. To the semi coarse chickpea mixture, add 1 medium sized onion (finely chopped) and 1 green chili (finely chopped).
11. Next add 1 teaspoon coriander powder, ½ teaspoon red chili powder, ½ teaspoon garam masala powder and salt as required.
12. Also add 2 tablespoon gram flour (besan) and ½ tablespoon ginger paste.
13. Mix very well.
14. Make into small round shaped kababs or patties.
15. For shallow frying, heat oil as required in a pan or tawa on a medium flame.
16. When the oil becomes medium hot, then place the kababs in the pan or tawa. Begin to shallow fry these shammi kababs on medium flame. You can also bake them with a drizzle of oil for a healthier version. 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 besan to the mixture.
17. Flip when one side is browned and fry the second side. You can flip each kabab a couple of times for even browning. Fry till they are browned on both sides.
18. Serve them hot or warm. While serving, garnish kababs with 1 tablespoon chopped mint leaves or chopped coriander leaves. Serve Veg shammi kababs with onion-mint salad along with slices of lime and some mint chutney.