If you are looking for a high-protein vegetarian snack, this veg shami kabab is an awesome option to try. Easy to make this shami kabab is vegan and gluten-free.
Vegetarian Shami Kabab
Shami kabab/ shammi kabab/ shammi kebab is an Awadhi dish that is made from minced meat. However, these vegetarian shami kabab is made from black chickpeas/ brown chickpeas (kala chana) and other seasonings.
These are crispy from the outside whereas tender from the inside. This is a simple recipe and also one of the healthiest snacks. This is high in protein also.
How to make veg shami kabab or shammi kabab?
This is an easy-to-make snack that takes less than 30 minutes to prepare. The only thing to do is soak the chickpeas overnight (6 - 8hrs) and boil them (manually pressure-cook for 6 -8 whistles).
Grind to paste, add spices, and shallow fry the kababs. Serve these kababs with onion rings with a dash of lemon juice and black salt with spicy cilantro dipย or simply with tomato ketchup.
You can skip cooking the chickpeas before grinding just like the falafel recipe. Since we are adding whole spices to add that flavor to it, we are boiling them. You can add ground whole spice or garam masala instead as well.
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Vegetarian Shami Kabab
Vegetarian Shami Kabab
Equipment
- 1 large Mixing Bowl
- 1 Blender
- 1 pan or skillet
Ingredients
- 1 cup dried black chickpeas/ kala chana 3 cups boiled chickpeas
- 1 medium onion finely chopped
- 4 garlic chopped minced
- ยฝ inch ginger chopped
- 1 tbsp coriander leaves finely chopped
- ยฝ tsp garam masala
- 1 green chilli finely chopped
- 1 tsp cumin seeds
- 1 tsp red chilli powder
- 2 tbsp besan/ gram flour
Instructions
- Soak the kala chana in enough water for 7 - 8 hrs or overnight.
- Transfer to a pressure cooker with water and salt.
- Then pressure cook them for 6 whistles or till its cooked completely.
- Wait till the pressure released naturally. Cool the chickpeas to room temperature.
- Transfer the chickpeas to a blender jar.
- Add in finely chopped onion, coriander leaves, red chilli powder, coriander powder, garam masala & salt as per taste, 1 green chilli, chopped garlic and ginger.
- Then grind it to paste without adding any water to it.
- In the meanwhile, dry roast 2 - 3 tbsp gram flour/ chickpea flour. Roast till it becomes fragrant.
- Add it to the mixture of ground paste and mix well. Make it a tight dough.
- Divide into equal parts and make small balls.
- Apply oil on palms. Take balls on palms and press it gently making tikki shape. Or you may give it different shape.
- Heat oil in a pan. Pan fry the prepared patties.
- Make it in a batch of 6 - 8 kabab at a time. Don't overcrowd the pan.
- Flip both sides till they are crisp and golden brown in color. Make sure its evenly cooked.
- Serve hot with onions and cilantro dip.
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