Vegetarian Shami Kabab
This is an easy recipe and takes less than 30 minutes for the preparation.
Servings: 4 Servings
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
- ½ inch ginger chopped
- 1 tbsp coriander leaves finely chopped
- ½ 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.