Hearty and flavorful vegetarian kebabs made from black chickpeas and chana dal, infused with aromatic spices. These patties are pan-fried to a perfect golden brown, with a crisp exterior and a soft, melt-in-your-mouth interior.
Prep20 min
Cook30 min
Soak240 min
Servings4
Serving size: 3 pieces
367cal
16gprotein
55gcarbs
Ingredients
1 cup Kala Chana (soaked overnight or for at least 8 hours)
0.5 cup Chana Dal (soaked for at least 2 hours)
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 piece Green Chili (finely chopped, adjust to taste)
Experience the magic of Mughlai cuisine with this incredibly flaky, multi-layered flatbread. Each bite reveals delicate, paper-thin layers crisped to perfection with ghee. A true showstopper for any meal.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
About Veg Shami Kebab, Warqi Paratha and Onion Salad
Aromatic Veg Shami Kebabs with crispy Warqi Paratha and tangy salad – a fiber-rich, soul-satisfying combo.
This awadhi dish is perfect for lunch. With 1006.58 calories and 23.419999999999998g of protein per serving, it's a nutritious choice for your meal plan.
11gfat
(adjust to taste)
1 tsp Coriander Powder
0.5 tsp Roasted Cumin Powder
1 tsp Garam Masala
0.5 tsp Amchur Powder (also known as dry mango powder)
3 tbsp Coriander Leaves (finely chopped)
2 tbsp Mint Leaves (finely chopped)
0.25 cup Breadcrumbs (for binding)
1 tbsp Lemon Juice (freshly squeezed)
1.5 tsp Salt (or to taste)
0.5 cup Vegetable Oil (for shallow frying)
1.5 cup Water (for pressure cooking)
Instructions
1
Pressure Cook the Lentils
Drain the soaked kala chana and chana dal completely. Add them to a pressure cooker.
Add ginger-garlic paste, green chilies, bay leaf, cinnamon stick, cloves, black peppercorns, 1 teaspoon of salt, and 1.5 cups of water.
Secure the lid and pressure cook on medium heat for 5-6 whistles, or for about 15-20 minutes, until the chana is completely soft and easily mashable.
Allow the pressure to release naturally. Open the cooker and check for excess water. If any remains, cook on high heat, stirring occasionally, until all the water has evaporated. The mixture must be completely dry.
2
Grind the Kebab Mixture
Let the cooked lentil mixture cool down to room temperature. This is crucial for a good texture.
Carefully remove and discard the whole spices (bay leaf, cinnamon stick, cloves).
Transfer the mixture to a grinder or food processor. Grind to a coarse, thick paste without adding any water. Avoid over-grinding into a fine paste.
3
Combine and Season
Transfer the ground paste to a large mixing bowl.
Add the finely chopped onion, red chili powder, coriander powder, roasted cumin powder, garam masala, and amchur powder.
Add chopped coriander leaves, mint leaves, breadcrumbs, lemon juice, and the remaining 0.5 teaspoon of salt.
Mix everything thoroughly with your hands until all ingredients are evenly combined into a firm, dough-like mixture.
4
Shape the Kebabs
Lightly grease your palms with oil to prevent sticking.
Divide the mixture into 12 equal portions.
Take one portion, roll it into a smooth ball, and then gently flatten it into a round patty (tikki), about 2 inches in diameter and 1/2 inch thick.
Arrange the shaped kebabs on a plate. For best results, cover and refrigerate for 30 minutes to help them firm up.
5
Shallow Fry to Perfection
Heat the oil in a wide, non-stick pan or tawa over medium heat. The oil should be hot but not smoking.
Carefully place 4-5 kebabs in the pan, ensuring they are not overcrowded.
Fry for 3-4 minutes on the first side until it turns a deep golden brown and becomes crisp.
Gently flip the kebabs and fry the other side for another 3-4 minutes until equally crisp and golden.
Remove the fried kebabs and place them on a plate lined with paper towels to absorb any excess oil. Repeat with the remaining kebabs.
6
Serve Hot
Serve the Veg Shami Kebabs immediately while they are hot and crisp, accompanied by mint-coriander chutney, thinly sliced onion rings, and lemon wedges.
605cal
7gprotein
48gcarbs
42gfat
Ingredients
2 cup Maida (plus more for dusting)
0.75 cup Ghee (melted, divided)
1 tsp Salt
0.75 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of maida and 1 tsp of salt. Mix well.
Add 2 tbsp of melted ghee to the flour and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create the Layering Paste (Satha)
While the dough rests, prepare the layering paste. In a small bowl, whisk together 1/2 cup of melted ghee and 2 tbsp of maida until you get a smooth, lump-free paste. This paste is key to creating the distinct layers.
3
Layer and Coil the Dough
After resting, divide the dough into 8 equal portions and roll them into smooth balls.
Take one dough ball and dust it lightly with dry maida. Roll it out as thinly as possible into a large, translucent circle, about 9-10 inches in diameter.
Spread about 1-2 tsp of the prepared ghee-flour paste evenly over the entire surface of the rolled dough.
Starting from one edge, carefully fold the dough back and forth like a paper fan to create fine pleats. You will end up with a long, pleated strip.
Gently hold both ends of the pleated strip and stretch it slightly to elongate it.
Begin coiling the strip from one end, tucking it under as you go, to form a tight spiral or pinwheel. Press the loose end gently into the center of the coil.
Repeat this process for all the dough balls. Cover the prepared coils and let them rest for another 10-15 minutes.
4
Roll and Cook the Parathas
Heat a tawa or a flat, heavy-bottomed skillet over medium heat.
Take one rested coil and place it on a lightly floured surface. Gently flatten it with your palm.
With a light hand, roll it out into a circle about 5-6 inches in diameter. Do not press too hard, as this can merge the layers.
Place the paratha on the hot tawa. Cook for 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha and drizzle about 1 tsp of the remaining melted ghee around the edges and on top. Cook for another minute.
Flip again, drizzle another tsp of ghee, and cook while pressing gently with a spatula until both sides are golden brown, crisp, and the layers are visible.
Repeat for all the remaining coils, adding ghee for each paratha.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms (you can use a kitchen towel to protect your hands) to fluff it up and separate the layers.
Serve immediately with rich curries like Chicken Korma, Paneer Butter Masala, or with kebabs.
