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veg shammi kabab recipe, how to make veg shammi kabab recipe

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veg-shammi-kabab-recipe

veg shammi kabab recipe – shammi kabab is a very popular awadhi dish made from minced meat, lentils and spices. these kababs are succulent, tasty and melt in the mouth.

well i know these facts since i have had them before becoming a vegetarian. I would just have 1 or 2 kababs and thats it. I could not eat more since i did not like the taste & texture of meat in the kabab….. and by the way all the kababs were made my me.

there was time when i would cook fish, meat & chicken for my folks at home… i would just cook and not eat at all. it was just cooking that gave me a lot of joy.

veg shammi kabab recipe

by the way all in my family are non vegetarians and we co exist 🙂

now these vegetarian shammi kababs are not melt in the mouth. that much i can tell you… but they are delicious. few more tasty kabab recipes on blog are veg kabab, hara bhara kabab and rajma kabab.

veg shammi kabab recipe

I bet you won’t miss the meaty shammi kababs when you dig a bite in these vegetarian ones.

I make these veg kababs usually with chana dal or whole black chickpeas/kala chana. the recipe posted here has been made with black chana. if you have presoaked chana handy, then making these kababs is a breeze.

shammi kababs made from black chickpeas

veg kababs are excellent as starters and even teams up well with bread in a sandwich, with bun in a burger and with pita bread too. pita bread reminds me of the best pita bread i had made some days ago. and when i say, best… i mean it. the bread was soft, fluffy and fluffed up so well…. plus vegan too.

ok… back to the veg kababs. once shaped into small patties and then shallow fried – serve these veg shammi kabab hot hot,  with onion-mint-lime salad or the mint-yogurt chutney that is usually served with tandoori snacks.

vegetarian shammi kabab recipe

if you are looking for more snacks recipes then do check cheese balls, veg momos, chana dal vada, veg kathi roll, paneer tikka, aloo tikki and punugulu recipe.

veg shammi kabab recipe details below:

vegetarian shammi kabab recipe
3.38 from 8 votes
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veg shammi kabab recipe

veg shammi kabab recipe - shammi kabab is a very popular awadhi dish made from minced meat, lentils and spices

COURSE snacks
CUISINE awadhi
PREP TIME 7 hours
COOK TIME 30 minutes
TOTAL TIME 7 hours 30 minutes
SERVINGS 9 -10 veg kababs
AUTHOR dassana amit

INGREDIENTS (1 cup = 250 ml)

  • 1 cup dried black chickpeas (kala chana)
  • 1 medium sized onion, finely chopped or minced
  • 1 tablespoon mint leaves (pudina patta), chopped
  • 1 tablespoon coriander leaves (dhania patta), chopped
  • 1 teaspoon coriander powder (dhania powder)
  • ½ teaspoon red chili powder (lal mirch powder)
  • 1 green chili (hari mirch), finely chopped
  • ½ tablespoon ginger paste
  • ½ teaspoon garam masala powder
  • 2 tablespoon gram flour (besan)
  • salt as required
  • oil for frying the kababs

HOW TO MAKE RECIPE

preparation for veg shammi kabab:

  1. soak the black chickpeas in water overnight of for 6-7 hours.
  2. drain and pressure cook the chickpeas with enough water and salt till they are thoroughly cooked.
  3. let the pressure settle down in the cooker.
  4. drain the cooked chickpeas now.
  5. in a large bowl add the chickpeas and mash them with a wooden spoon or a blender or your hands.
  6. just make a semi coarse mixture and not too smooth.
  7. add all the rest of the ingredients and mix well.
  8. make into small round shaped kababs or patties.

making veg shammi kabab:

  1. heat oil in a pan on a medium flame.

  2. shallow fry the kababs in medium hot oil till crisp and browned on both sides.

  3. once done, then drain the kababs on kitchen paper napkins to remove excess oil.

  4. you can also bake the kababs with a drizzle of oil for a healthier version.

  5. garnish kababs with mint leaves and serve them hot.

  6. serve veg kababs with onion-mint salad along with slices of lime and some mint chutney.

RECIPE NOTES

tips for making veg shammi kabab recipe:

  • you can also make the kabab with chana dal or both chana dal and black chickpeas.
  • when frying kabab, for testing first fry one kabab in the oil. if it doesn't break than you can safely fry the remaining kababs.
  • if it does break, then add some more chickpea flour/besan to the mixture.



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{ 84 Responses }

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  1. Do we have add roasted besan.
    Because i could taste the raw flavour of besan when i tried this recipe.

    Reply

  3. hi!
    what temperature and time should these kebabs be baked at?

    p.s. i’ve used a lot of your recipes recently and they’re pretty great!
    thanks for sharing your gift!

    Reply

    • yasir besan is made from ground chana dal, yellow split dal which we use for making dals, khichdi and pakoras. the chana dal is roasted slightly then dry grind them in a mixie for besan. this way you can make besan at home 🙂

      Reply

      • Here in pakistan ,Usually besan is made from black chick peas so what do you about result if i boil white chick peas with black chickpeas or i have to find powder form of white chickpeas ?

        Reply

        • here also in india, besan is made from black chickpeas or chana where the skin is removed. basically chana dal is from black chickpeas. take chana dal or black chickpeas where the skin is removed and its not roasted. now sun dry the chana dal or black chickpeas for a day or you can very lightly roast them. no need to brown. then give them to a mill for grinding. you can also make flour from white chickpeas. in the west this is available and is known as chickpea flour. if you want, you can use both black chana and white chana for making flour. if you boil them the it will be difficult to powder them.

          Reply

    • yes you need to pressure cook chana dal. chana dal should be cooked and yet have separate grains. if they get cooked too much, they will become mushy. drain them very well, so that they do not have any water residue in them.

      Reply

  8. Hii Dear,
    I made this recipe and is so delicious,,very yumm,,,i added chaat masala over it and have these like tikki chart with dahi, imli sauce, onion, and bhujia sev over it..

    Reply

  9. Hi amit,

    I made this recipe with veg pressure cooker briyani today. Rice was too good. And with the kabas I m not sure if thts the texture. Taste was good. It observed oil while frying and I had the shape but was easy to break meaning it had crumble like texture. Plz let me know where I went wrong.
    Also plz let me know the temp to bake.

    Thank u

    Reply

    • these kababs have crumbly melt in mouth texture. they have to be fried in hot oil, otherwise they absorb a lot of oil. also when frying, one needs to be gentle. you have not gone wrong anywhere. bake at 180 degrees celsius and preheat the oven to 10 to 12 minutes at the same temperature before baking.

      Reply

  10. Wonderful your receipes are and this one has became favourite in my family. I have tried your receipe of dal makhani and it came out so nice I got lots of compliments. All thanks to you. Add me as new fan in your list.

    Reply

  13. Delicious Kababs!!
    I tried to shallow fry them in a pan to reduce oil, but they started to break and became very difficult to handle and flip. Finally, I deep fried them in hot oil and that’s when they came out very well without breaking. Any idea why pan fry didn’t work out?

    Reply

    • thanks nivedita. this gyan comes from my mom. whenever frying any kababs or patties, if the oil is hot, the kababs don’t break. its got something to do with the hotness of the oil which binds the ingredients and do not allow them to break. in a tawa, since we don’t fry at high temperatures, the kababs may break. but i have never had any issues while frying in a pan or a tawa. some more of besan could have been added. even binding agent like bread or corn starch can be added.

      Reply

  16. Hello i read ur blog a lot and tried many of ur recepies they r really good.thank u.and i also wanted to know wts the diff bw convection mode in microwave and the electric one. I bake all my cakes in the former.

    Reply

    • thanks. both convection mode in microwave and the OTG or electric oven use the convection principle of heating. so there is no difference in the heating method. there are just a few differencea like – in microwave the heating element is placed on top and it has a fan. whereas in most electric ovens, the heating element is placed on top and bottom of the oven and they do not have fans.

      Reply

  18. this is a v v good recipe for veg shammi kababs. thank you.
    i also added a half tsp of chaat masala to the mix and i think that it added a bit more flavor.
    very healthy for the kids as well.

    made it twice already. once with only kala channa and once with kala channa and channa daal combo – both v good.

    Reply

  20. hi!!!
    i hope you reply soon since its soooo old post dear. i tried making these kabab today.. for some reason; as soon as i added the kababs. whole oil turned white foam sort of. and the kabab absorbed all the oil and tasted so heavy and so fragile in texture. i used chana daal boiled. any idea???
    🙁

    Reply

    • hi jhanvi, when we fry patties or even falafel or stuff which has ground chana dal, kala chana or kabuli chana, the oil does foam. but it goes after some time. did you deep fry or shallow fry.
      i guess the oil was not enough hot, hence the kababs absorbed so much oil. they will become fragile if they absorb a lot of oil. i can imagine the the taste and texture since this has happened with me too.

      as a rule, when frying tikkis, kababs or patties or even falafel, always add one small kabab or tikki first. if the kababs get fried perfectly and do not absorb a lot of oil, then the oil has the right temperature. another suggestion would be to pan fry the kababs. these would make them crisp as well as less oil will be used. its not due to chana dal. i even make the chana dal vadas at home and its the same consistency as these kababs.

      Reply

  21. these kebabs are ok but not like those veg kababs in lucknow in which they add soyabean nuggets and mesh them together with dal they totally melt in the mouth

    Reply

    • may be those kebabs are melt in mouth, but these are healthier. i avoid using soybean nuggets which one gets in india as they are heavily processed with no soy goodness or nutrition in them.

      Reply

  22. Hi Dasaana

    I made this on sunday and it came absolutely fantastic and delicious, i usually used to make this fried but your this recipe was too good

    Take cr
    sunita

    Reply

  27. The Kabab’s looks awesome Dassana, I always made kabab’s with potato mix but never tried with channa…I should definately give a try 🙂
    Like you being the only vegeterain at home and cooking nonveg for everyone else feels awesome.

    BTW: Your Continue Reading feature is not working.

    Reply

    • thanks shruthi. the continue reading feature is not for the first two posts on the home page. for these, the image or title has to be clicked to read the whole posts.

      Reply

  30. The shaami kababs looks absolutely delicious. And now, I cant wait to read your post on the Pita Bread. You made them like a pro!

    Btw, the white background looks amazing.

    Reply

    • thanks familycook. i have made pita bread before also but using different measurements. this time they were different from the earlier recipe i have made before and they were so good.

      Reply

  34. These are almost similar to our andhra recipe CHANA DAL VADA, but where we mix fresh coriander leaves, onion, cinnamon, cloves, ginger with soaked chanadal paste(rough). not cooked dal. But ur recipe as it cooked , we can fry in little oil which is good in health terms…………
    i will definitely try it………………….

    Reply

    • i do make chana dal vada at home but never posted the recipe. as you have rightly pointed out the difference is in the raw and cooked method. you can just pan fry with a little oil also on the tava or non stick tava till crisp & browned on both sides.

      Reply

  35. These are similar to falafel, aren’t they? And they indeed are tasty. And as usual good pictures that make it more mouth-watering. Will await the pita bread recipe

    Reply

    • they are not similar to falafel. these are more denser than falafel and the taste is also typically awadhi. falafel has a different taste altogether and a lighter in texture than these kebabs.

      Reply

  37. Am sure it is good. Waiting for weekend to try it.

    Looking forward to receive the pita bread recipe.

    Thanks you so much

    Reply

  39. i love love that first picture.. clean, white and the perfect depth! and the kababs look amazing too. i need to try these with the black chickpeas for sure. how is the fam reacting to your trying a vegan diet:)

    Reply

    • hubbs is ok. the rest still don’t know that i am going on a vegan diet. if they come to know i will get strange stares and great & lengthy discourses 🙂

      Reply

  40. Hey Dasana lovely pics pf the pita bread waiting for the recipe…I made your normal white bread recipe it was wonderful and also made the vegan banana cake was a super hit at home …will soon try the kebabs…loves n God bless !

    Reply

    • hey bhavna, after a long time i am hearing from you. i hope you and your family are great. i still have to make your potato mayonnaise. thanks for making the recipes as well as your feedback. hugs and god bless you and your family too.

      Reply

  41. In Old Karnataka area, specially Mysore and Banglore it goes by the name ” Ambode” [AmbaVade]
    In that, only green chilly and red chilli powder and salt is added and then grind it to a rough dow. It is fried in oil till brown and crisp. For better taste Mint leaves are added for fragrance,before grinding. But in your receipe more masala is added which, I am sur will enhance the taste. We shall try it out. Thanks for this new receipe.

    Reply

    • thanks for sharing this info ram. i have heard about ambode but never made them at home. the garam masala does enhances the taste of the kababs.

      Reply

  42. shammi kebab with kala chana sounds interesting.. And Dassana your pita bread puffed up so nice.. I am just staring at the picture..

    Reply

  44. Dassana both the kabab’s and the clicks are amazing….cant take my eyes off these yummy chana kababs….I make these kabab’s for my kids, only difference in your recipe is adding chickpea flour whereas I add cornflour /bread cumbs for binding, will try your version by replacing cornflour to chickpea flour, surely a better option. Waiting for the pita bread recipe :).

    Reply

  45. Absolutely wonderful!! I make these with the green channa too! Perfect on a rainy day. I am waiting for you the pita recipe.. It looks gorgeous!

    Reply