A vegetarian version of shami kabab made with black chickpeas, gram flour, onions, spices and herbs. They are crisp, succulent and tasty served with a side of green chutney, lemon wedges and onion slices.
1tablespoonchopped mint leaves or chopped coriander leaves
First rinse black chickpeas a few times in fresh water.
In a bowl soak the black chickpeas in enough water overnight or for 8 to 9 hours.
Drain all the soaked water and then in a stovetop 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 on its own in the cooker and then only open the lid.
Check if the chickpeas are cooked well. If not cooked well, then pressure cook again for some more time.
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 or plate 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 the following ingredients - finely chopped onions, finely chopped green chili, coriander powder, red chili powder, garam masala powder, salt as required, gram flour, ginger paste and chopped coriander leaves.
Stir and mix very well.
Make into small round shaped kababs or patties.
Frying Shami Kebab
Heat oil in a pan or skillet on a medium heat.
Shallow fry the kabab 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 shammi kabab with mint leaves or coriander leaves. Serve these shami kebab hot with onion-mint salad along with slices of lime and some mint chutney or coriander chutney.
You can also make the shammi 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 or gram flour to the mixture. Mix again and test.
Do not deep fry as they can break and fall apart while frying.
Ensure that you drain the water from the cooked black chickpeas very well. Any water or liquid will make the mixture pasty and you won't be able to easily shape the kabab.
You can adjust the spices and seasonings according to your taste preferences.
Instead of shallow frying you can also pan fry with less oil. Or for a more healthier version, you can bake or air fry these shami kabab. Brush some oil on them prior to baking or air frying.
For pan frying you can use any neutral flavored oil with high smoking point.
The approx nutrition info is for 1 shami kabab fried with ½ teaspoon of sunflower oil.