Veg Shammi Kebab Recipe by shivanand gautam

Veg Shammi Kebab Recipe by chef shivanand gautam

Veg Shammi Kebab is a delicious vegetarian version of the traditional meat-based shammi kebabs. Made with lentils, vegetables, and aromatic spices, these kebabs are flavorful, soft, and perfect for a snack or appetizer!

Ingredients:

• 1/2 cup chana dal (split chickpeas)
• 1/2 cup boiled potatoes (mashed)
• 1/2 cup mixed vegetables (carrots, peas, beans, finely chopped)
• 1/2 onion, finely chopped
• 1 green chili, chopped (optional)
• 1 tbsp ginger-garlic paste
• 1/2 tsp cumin seeds
• 1/2 tsp garam masala
• 1/2 tsp ground coriander
• 1/2 tsp red chili powder (adjust to taste)
• 1/4 tsp turmeric powder
• 1/4 tsp ground cinnamon
• Salt to taste
• 2 tbsp fresh coriander leaves, chopped
• 1 tbsp lemon juice
• 2 tbsp breadcrumbs (for binding)
• 1 tbsp rice flour or gram flour (optional for binding)
• 1 tbsp oil (for frying)

Instructions:

1. Cook the Chana Dal:
   • Wash the chana dal thoroughly and soak it in water for about 30 minutes.
   • In a pressure cooker, add soaked chana dal with enough water and cook for 3-4 whistles or until soft, but not mushy.
   • Drain any excess water and mash the cooked dal lightly using a spoon or potato masher.
2. Prepare the Vegetable Filling:
   • In a pan, heat 1 tbsp oil and sauté cumin seeds until they splutter.
   • Add the chopped onions, green chili, and ginger-garlic paste. Sauté until onions turn golden brown.
   • Add the mixed vegetables (carrots, peas, beans) and cook for 5-7 minutes until they soften.
   • Add the turmeric powder, red chili powder, ground coriander, cinnamon, and garam masala. Cook for another 2 minutes until fragrant.
   • Remove from heat and allow the vegetable mixture to cool down.
3. Mix the Ingredients:
   • In a large mixing bowl, combine the mashed chana dal, mashed boiled potatoes, and sautéed vegetable mixture.
   • Add salt, lemon juice, chopped coriander leaves, and breadcrumbs. If the mixture feels too wet, add rice flour or gram flour for binding.
   • Mix well until the mixture is smooth and holds together.
4. Shape the Kebabs:
   • Take small portions of the mixture and shape them into round or oval patties, as per your preference.
   • If you like, you can flatten them slightly to resemble the traditional shammi kebabs.
5. Fry the Kebabs:
   • Heat a little oil in a frying pan over medium heat.
   • Fry the kebabs in batches until they are golden brown and crispy on both sides (about 3-4 minutes per side).
   • Remove them on a paper towel to drain excess oil.
6. Serve:
   • Serve the hot Veg Shammi Kebabs with green chutney, onion rings, and lemon wedges.

Nutrition (per serving, 2 kebabs):

• Calories: 180-220
• Protein: 6g
• Carbohydrates: 25g
• Fat: 8g
• Fiber: 4g
• Sugar: 2g

These Veg Shammi Kebabs are a great way to enjoy a hearty, flavorful, and nutritious vegetarian snack. Perfect for any gathering or as a side dish to a meal!

Chef Shivanand Gautam: A Journey from Passion to Mastery Executive chef at curry cartel U.A.E & Chef Consultant