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: 1 serving
352cal
15gprotein
51gcarbs
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)
A refreshing and vibrant South Indian condiment made with fresh mint leaves, coconut, and a hint of tamarind. This classic chutney is the perfect zesty accompaniment for idli, dosa, and vada.
Soul-satisfying veg shami kebabs with fresh pudina chutney. Perfectly spiced for a gut-friendly treat!
This mughlai dish is perfect for snack. With 425.58 calories and 16.38g of protein per serving, it's a high-fiber option 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.
6
Serving size: 1 serving
74cal
1gprotein
7gcarbs
5gfat
Ingredients
2 cup pudhina leaves (tightly packed, stems removed)
0.75 cup fresh coconut (grated)
3 pcs green chillies (adjust to taste)
0.5 inch ginger (roughly chopped)
1 tbsp tamarind paste
1.5 tsp urad dal (divided)
1 tsp chana dal
2 tsp sesame oil (divided)
0.5 tsp mustard seeds
1 pcs dried red chilli (broken in half)
0.25 tsp hing
6 pcs curry leaves
0.75 tsp salt (or to taste)
3 tbsp water (as needed for grinding)
Instructions
1
Sauté Aromatics and Mint
Heat 1 teaspoon of sesame oil in a small pan over medium heat.
Add the chana dal and 1 teaspoon of urad dal. Sauté for 1-2 minutes until they turn light golden brown and aromatic.
Add the green chillies and chopped ginger. Sauté for another 30 seconds.
Add the packed mint leaves and sauté for just 1-2 minutes until they wilt. Avoid overcooking to preserve their fresh flavor and vibrant color.
Turn off the heat and allow the mixture to cool down completely.
2
Grind the Chutney
Transfer the cooled mint mixture to a blender or grinder jar.
Add the grated coconut, tamarind paste, and salt.
Grind to a thick, smooth paste. Add water, one tablespoon at a time, only as needed to help the blades move. Scrape down the sides of the jar to ensure even grinding.
3
Prepare the Tempering (Tadka)
Heat the remaining 1 teaspoon of sesame oil in the same small pan over medium heat.