veg shammi kabab recipe | chana kabab recipe | vegetarian shammi kabab

veg shammi kabab recipe with step by step photos. shammi kabab is a very popular and delicious awadhi dish made from minced meat, lentils and spices. in this post i have shared a vegetarian version of shammi kabab made with black chana (kala chana). they are crisp, succulent and tasty.

veg shammi kabab

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 the blog are:

  1. veg kabab
  2. hara bhara kabab 
  3. corn kabab
  4. dahi ke kabab

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 kala chana kababs is a breeze.

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.

these veg shammi kababs are shaped into small patties and then shallow fried. you can serve veg shammi kabab hot or warm, with onion-mint-lime salad or mint-yogurt chutney that is usually served with tandoori snacks.

if you are looking for more snacks recipes then do check:

veg shammi kabab

4.29 from 7 votes
a vegetarian version of shammi kabab made with black chana (kala chana). these shammi kababs are crisp, succulent and tasty.
veg shammi kabab recipe, chana kabab recipe
Author:Dassana Amit
Prep Time:7 hrs
Cook Time:30 mins
Total Time:7 hrs 30 mins
Course:snacks
Cuisine:awadhi
Servings (change the number to scale):10 veg shammi kababs
(1 CUP = 250 ML)

INGREDIENTS

for pressure cooking kala chana

  • 1 cup dried black chickpeas (kala chana)
  • enough water for soaking kala chana
  • 2 cups water or as required, for pressure cooking kala chana
  • ½ teaspoon salt

other ingredients for veg shammi kabab

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

for garnishing:

  • 1 tablespoon chopped mint leaves or chopped coriander leaves

INSTRUCTIONS

preparation for veg shammi kabab

  • soak the black chickpeas in water overnight or for 8 to 9 hours.
  • drain all the soaked water and then pressure cook the chickpeas with 2 cups water and ½ teaspoon salt for 10 to 15 minutes or till they are thoroughly cooked.
  • let the pressure settle down in the cooker.
  • open the lid and check if the chickpeas are cooked well. then drain all the water very well. do make sure that the chickpeas are dry and all the water is drained from them. 
  • in a large bowl add the chickpeas and mash them with a wooden spoon or a blender or your hands.
  • just make a semi coarse mixture and not too smooth.
  • add all the rest of the ingredients except oil. mix very well.
  • make into small round shaped kababs or patties.

making veg shammi kabab

  • heat oil in a pan on a medium flame.
  • shallow fry the kababs in medium hot oil till crisp and browned on both sides.
  • once done, then drain the kababs on kitchen paper napkins to remove excess oil.
  • you can also bake the kababs with a drizzle of oil for a healthier version.
  • garnish kababs with mint leaves or coriander leaves. serve these veg shammi kababs hot.
  • serve veg kababs with onion-mint salad along with slices of lime and some mint chutney.

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 then 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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how to make veg shammi kabab recipe:

a) soaking and pressure cooking the chickpeas:

1. rinse and soak 1 cup dried black chickpeas (kala chana) in enough water overnight or for 8 to 9 hours.

veg shammi kabab recipe

2. next day the kala chana will double in size.

veg shammi kabab recipe

3. drain all the water.

veg shammi kabab recipe

4. in a pressure cooker add the kala chana with 2 cups water. also add ½ teaspoon salt. pressure cook the chickpeas for 10 to 15 minutes on medium flame or till they are thoroughly cooked and tender.

veg shammi kabab recipe

5. let the pressure settle down in the cooker on its own. then check whether kala chana is cooked or not. if not cooked well, then pressure cook again for some more time. once kala chana is cooked well then drain all the water and keep the cooked chickpeas aside. do make sure that all the water is drained well.

veg shammi kabab recipe

making veg shammi kabab mixture

7. in a large bowl or wide dish (plate) add the chickpeas and mash them with a wooden spoon or a blender or with your hands.

veg shammi kabab recipe

8. just make a semi coarse mixture and not too smooth.

veg shammi kabab recipe

9. measure and keep all the ingredients ready for making veg shammi kabab.

veg shammi kabab recipe

10. to the semi coarse chickpea mixture, add 1 medium sized onion (finely chopped) and 1 green chili (finely chopped).

veg shammi kabab recipe

11. next add 1 teaspoon coriander powder, ½ teaspoon red chili powder, ½ teaspoon garam masala powder and salt as required.

veg shammi kabab recipe

12. also add 2 tablespoon gram flour (besan) and ½ tablespoon ginger paste.

veg shammi kabab recipe

14. lastly add 1 tablespoon chopped coriander leaves.

veg shammi kabab recipe

15. mix very well.

veg shammi kabab recipe

16. make into small round shaped kababs or patties.

veg shammi kabab recipe
making veg shammi kabab

17. for shallow frying, heat oil as required in a pan or tawa on a medium flame.

veg shammi kabab recipe
18. when the oil becomes medium hot, then place the kababs in the pan or tawa. begin to shallow fry these shammi kababs on medium flame. you can also bake the kababs with a drizzle of oil for a healthier version. when frying kabab, for testing, first fry one kabab in the oil. if it doesn’t break then you can safely fry the remaining kababs. if it does break, then add some more besan to the mixture.

veg shammi kabab recipe

19. flip when one side is browned and fry the second side. you can flip each kabab a couple of times for even browning. fry till the shammi kababs are browned on both sides.

veg shammi kabab recipe

20. once done, then place the shammi kababs on kitchen paper napkins to remove any extra oil. shallow fry the remaining kababs in the same way.

veg shammi kabab recipe
21. serve shammi kabab hot or warm. while serving, garnish kababs with 1 tablespoon chopped mint leaves or chopped coriander leaves. serve veg shammi kababs with onion-mint salad along with slices of lime and some mint chutney.

veg shammi kabab recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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86 comments/reviews

  1. 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?4 stars

    • 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.

  2. 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.

    • 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.

  3. Mouthwatering…I will be tring it soon. They look healthy too..
    I must compliment you for the pictures…

  4. 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.4 stars

  5. 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???
    🙁

    • 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.

  6. 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

    • 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.

  7. 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

  8. I love your recipes! Everything you post, I want to make 🙂 These kababs look fantastic!

  9. These look fantastic. I have made similar ones before with red lentils and chickpeas but these seem to have a nicer consistency.

  10. 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.

    • 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.

  11. Dassana,

    These kabab’s looks sooo delicious 😀 Cannot wait for the recipe on pita bread. It looks unbelievably good!

  12. 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.

    • 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.

  13. My husband is non-vegetarian and cook fish and chicken for him even now. I really enjoy cooking them because i know he loves eating them. Also… I truly respect everybody food choices.
    Lovely kebabs!

  14. 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………………….

    • 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.

  15. 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

    • 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.

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

    Looking forward to receive the pita bread recipe.

    Thanks you so much

  17. 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:)

    • 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 🙂

  18. 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 !

    • 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.

  19. 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.

    • 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.

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

  21. 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 :).

  22. 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!