Crispy Vegetarian Shami Kabab (Print Version)
# Ingredients:
→ For Cooking Chickpeas
01 -
1 cup dried black chickpeas
02 -
2 cups water for cooking
03 -
1/2 teaspoon salt
→ Main Ingredients
04 -
1 medium onion, finely chopped
05 -
1 green chili, finely chopped
06 -
3-4 tablespoons gram flour (besan)
07 -
1/2 tablespoon ginger paste
08 -
1 tablespoon fresh coriander leaves, chopped
→ Spices
09 -
1 teaspoon coriander powder
10 -
1/2 teaspoon red chili powder
11 -
1/2 teaspoon garam masala
12 -
Salt to taste
→ For Frying & Garnish
13 -
Oil for shallow frying
14 -
1 tablespoon mint or coriander leaves, chopped
# Instructions:
01 -
Rinse and soak black chickpeas overnight or for 8-9 hours. Drain soaking water and pressure cook with fresh water and salt for 10-15 minutes until thoroughly cooked. Drain well and ensure chickpeas are completely dry.
02 -
Mash the cooked chickpeas into a semi-coarse mixture. Add chopped onions, green chili, spices, gram flour, ginger paste, and coriander leaves. Mix everything well together.
03 -
Form mixture into small round patties. Heat oil in a pan over medium heat and shallow fry the kababs until crispy and golden brown on both sides. Drain on paper towels to remove excess oil.
04 -
Garnish with fresh herbs and serve hot with mint chutney, lemon wedges, and onion slices.
# Notes:
01 -
Can be made with chana dal or a mix of chana dal and black chickpeas
02 -
Test one kabab first to ensure mixture holds together while frying
03 -
Can be baked or air-fried for a healthier version
04 -
Ensure chickpeas are completely drained to prevent mixture from becoming too wet