Try this Veg shami kebab with chana dal now! - 24 Mantra Organic

Kababs are an integral part of the Awadhi culture, and the non-veg counterparts of the shami kabab are immensely popular in the Muslim community. The texture, aroma and taste of the minced meat kababs are simply to die for!

So, what are the options for vegetarians? Enter, the veg shami kabab! The veg shami kabab is a healthy and tasty appetiser that is prepared using soaked black gram. It is highly popular street food in Lucknow and is consumed standalone or served with naan or rumali roti.

It is usually served along-side dhania or pudina chutney and goes perfectly well in assorted kabab platters. The dish is highly popular in India & Pakistan, along with a host of middle eastern and western countries.

The veg shami kabab can be easily prepared using the black gram, Kabuli Chana, or even Chana dal. You will be surprised to know that the minced meat version of the veg shami kabab uses egg yolks or black chana to bind the meat together.

In this veg shami kabab recipe, we will be using roasted besan to bind the kabab together and to ensure that the patty holds its shape while pan/deep frying.

Veg Shammi Kabab Ingredients

Veg Shammi Kabab is one of the healthy dishes that can be prepared through minimal effort. However, if you truly want to enjoy the health benefits of this tasty snack, opt for organic Chana dal as it is free from pesticides and non-GMO.

Organic products are also planet friendly as these are grown using sustainable farming practices that are strictly in line with international standards.

Contrary to the preparation method of the veg shami kabab involving chickpeas or black gram, in this recipe, we will be using chana dal to prepare delicious and completely vegetarian shami kabab.

Ingredients required:

• 2 cup organic chana dal soaked overnight
• 1 boiled & mashed potato
• 1 chopped onion
• 1 inch of ginger
• 4 garlic cloves
• 2 green chillies
• 1 dry red chilli
• 1 black cardamom
• 4 cloves
• 1 teaspoon cumin seeds (Jeera)
• ½ teaspoon black pepper powder
• ½ teaspoon chat masala
• 1 teaspoon lemon juice
• Roasted besan as per requirements
• 1 teaspoon coriander powder
• 2 teaspoon coriander whole
• ½ teacup mint leaves
• Salt to taste
• Oil, for frying

The roasted besan is used to bind the kabab patties together so they don’t break while frying. You can also use Kabuli chana or black gram instead of chana dal and the taste would be more or less the same. Opting for chana dal has the added benefit of drastically reducing the required preparation time as it is easier to process.

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Now that we have our ingredients list ready, let’s begin with the veg shami kabab preparation steps.

Veg Shammi Kabab Recipe

Below are the steps that will help you in preparing super tasty veg shami kabab. If you are preparing this recipe for the first time, make sure to go over the recipe notes mentioned at the end of this post. Let’s begin!

• The first thing that we need to do is to soak the chana dal for 6-7 hours.
• Once the chana dal becomes slightly tender, it’s time, to begin with, the blending process.
• Put the soaked chana dal, chopped onion, ginger, garlic, cloves, cardamom and approx. 2½ cups of water in a pressure cooker and cook until 5 whistles.
• Let the pressure reduce naturally in the cooker and then open the lid.
• Drain the remaining water and put all the contents of the cooker in a blender.
• Now, add jeera, dhania powder, chat masala, coriander, chillies, mint, powdered black pepper, and salt in the blender, along with the chana dal.
• Start the blender and turn the mixture into a coarse paste without adding any water.
• Transfer the mixture from the blender to a bowl and add the mashed potatoes, lemon juice, and the roasted besan and mix everything very well.
• Your kabab dough is ready to be formed into patties.

It is suggested that you keep the dough in a refrigerator for about 2 hours before making the kababs. This ensures that the kababs retain their shape and won’t break in oil while frying. We will now begin with the shaping and frying the kababs.

• Grease your hands with oil and divide the mixture into equal parts, preferably in aloo tikki sizes.
• Now, we will shallow fry our kababs. Heat oil in a pan and gently place the kababs on the frying pan.
• Keep frying on one side until the kabab gets a golden crusty outer shell and then, flip it to the other side.
• Fry until you get the desired texture and crispiness in the kabab.
• Take the kababs off the pan and garnish with mint or coriander leaves.
• Serve hot!

These delicious kebabs can be complemented with chutney or rumali roti. If you feel that the kebabs are breaking in oil, add some more roasted besan to the dough and mix thoroughly.

Veg Shami Kabab Recipe Notes

If you are preparing shami kebab for the first time, here are few cooking tips for you that can help you in streamlining the entire cooking process and ensure that you don’t run into any issues.

• If you prefer, the veg shami kebab can be prepared with a combination of chana dal and black gram.
• You can opt for corn flour instead of besan for holding your kabab patty intact while frying.
• When frying the first batch, fry only one kabab in the beginning and check if it breaks in oil. If required, you can put more besan or cornflour in the kabab dough.
• You can choose to shallow fry or deep fry the kababs.
• If you want to make your kebabs healthier, you can bake the kababs by drizzling some oil on top of the kabab patties.

Try 24 Mantra Organics’s Chana dal and try tasty veg shami kebab reicpe!