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Veg. Shami Kebab ( no onion no garlic )

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Ria Pai (@riapai009)
Middle EasternDinnerSnackAppetizerBrunchVegetarianVegan

Veg Shami Kababs are a delicious and healthy vegetarian alternative to traditional meat-based kababs. Basically this recipe was made during Navratri festival so it is deprived of onion and garlic but you can add veggies of your choice to enjoy these relishing tasty kebabs. These kebabs can be served for...

Prep Time
5min
Cook Time
15min
Total Time
20min
Veg. Shami Kebab ( no onion no garlic ) recipe

Ingredients

4 Servings
(1 serving = 3 Shami Kebabs)
  • 1cup
    Boiled black chickpeas ( kala chana )
  • 2
    Green cardamom
  • 1tsp
    Cumin seeds
  • 1tsp
    dry mango powder
  • 2
    green chillies
  • 1/2in
    ginger
  • pinch
    of salt
  • 2
    Boiled potatoes
  • 100g
    Paneer
  • 1tbsp
    Coriander leaves
  • Few raisins
  • 3tsp
    peanut oil / ghee

How to make Veg. Shami Kebab ( no onion no garlic )

  1. In a mixie jar, add boiled kala chana, green Cardamom, cumin seeds, dry mango powder, green chillies, ginger and pinch of salt. Grind into course grainy texture.

    Step 1.1: In a mixie jar, add boiled kala chana, green Cardamom, cumin seeds, dry mango powder, green chillies, ginger and pinch of salt
    Step 1.2: In a mixie jar, add boiled kala chana, green Cardamom, cumin seeds, dry mango powder, green chillies, ginger and pinch of salt
    Step 1.3: In a mixie jar, add boiled kala chana, green Cardamom, cumin seeds, dry mango powder, green chillies, ginger and pinch of salt
    Step 1.4: In a mixie jar, add boiled kala chana, green Cardamom, cumin seeds, dry mango powder, green chillies, ginger and pinch of salt

  2. Transfer to a bowl , add mashed boiled potatoes, paneer, coriander leaves and raisins. Mix well.

    Step 1.1: Transfer to a bowl , add mashed boiled potatoes, paneer, coriander leaves and raisins
    Step 1.2: Transfer to a bowl , add mashed boiled potatoes, paneer, coriander leaves and raisins
    Step 1.3: Transfer to a bowl , add mashed boiled potatoes, paneer, coriander leaves and raisins

  3. Shape the mixture into 3 inch round cutlets. You can also refrigerate in freezer these cutlets for 10-15 days and fry when in use .

    Step 1.1: Shape the mixture into 3 inch round cutlets
    Step 1.2: Shape the mixture into 3 inch round cutlets

  4. Shallow fry in a flat pan with 1 tsp oil/ ghee on both the sides. Each side will take around 4-5 min . Flip and Apply oil on the other side too.

    Step 1.1: Shallow fry in a flat pan with 1 tsp oil/ ghee on both the sides
    Step 1.2: Shallow fry in a flat pan with 1 tsp oil/ ghee on both the sides
    Step 1.3: Shallow fry in a flat pan with 1 tsp oil/ ghee on both the sides
    Step 1.4: Shallow fry in a flat pan with 1 tsp oil/ ghee on both the sides

  5. Serve hot these tasty shami kabab with your favourite chutney or sauces.

    Step 1.1: Serve hot these tasty shami kabab with your favourite chutney or sauces

Tips & Tricks

  1. Soak kala chana overnight before making these kebabs.

  2. This kebab was specially made during navratri festival, you can add veggies of your choice and increase its nutrient value.

  3. Apart from kala chana , you can add protein-rich ingredients like soya granules, moong dal, or rajma (kidney beans) to the kabab mixture. This adds nutrition and a firm texture.

  4. Make sure the mixture is dry enough to hold its shape. If it's too moist, add more breadcrumbs or besan.

  5. Once the mixture is ready, refrigerate it for 30 minutes to an hour. This will help in firming it up and make shaping the kababs easier.

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Ria Pai

(@riapai009)

Welcome to my food blog, where passion for cooking meets a love for exploring flavors. Discover easy-to-follow recipes and culinary inspiration from kitchens near and...

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