Veg Shami Kebab with Pudhina Chutney

Instructions

1. 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. 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. 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. 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. 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. 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.