Vegetable Shami Kebab with Taftan

Instructions

1. 1

   Pressure Cook the Lentils and Vegetables

   • Thoroughly wash the soaked chana dal and drain all the water.
   • In a pressure cooker, combine the drained dal, cubed potato, chopped carrots, green peas, and green beans.
   • Add the ginger-garlic paste, whole spices (cinnamon stick, green cardamom, cloves, bay leaf), and 1 teaspoon of salt.
   • Pour in 1.5 cups of water and stir everything together.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. Open the cooker and check for excess water. If any remains, cook on high heat, stirring continuously, until the mixture is completely dry. This step is crucial for firm kebabs.
2. 2

   Prepare the Kebab Mixture

   • Once the mixture is dry, remove and discard the whole spices (bay leaf, cinnamon stick, cloves, cardamom pods).
   • Transfer the cooked mixture to a large plate or bowl and allow it to cool down to room temperature for about 15-20 minutes.
   • Once cooled, transfer the mixture to a grinder or food processor. Grind it into a coarse paste without adding any water. A slightly textured paste is ideal for shami kebabs.
3. 3

   Flavor and Shape the Kebabs

   • Transfer the ground paste to a large mixing bowl.
   • Add the finely chopped onion, green chili, coriander leaves, and mint leaves.
   • Add the powdered spices: turmeric powder, red chili powder, coriander powder, and garam masala.
   • Sprinkle in the roasted besan (which acts as a binder), the remaining 0.5 teaspoon of salt, and the lemon juice.
   • Using your hands, mix all the ingredients thoroughly until a uniform, dough-like mixture is formed.
   • Divide the mixture into 16 equal portions. Lightly grease your palms with oil and shape each portion into a flat, round patty, about 2 inches in diameter and 0.5 inch thick.
4. 4

   Shallow Fry the Kebabs

   • Heat the oil for shallow frying in a non-stick skillet or tawa over medium heat.
   • Once the oil is moderately hot, carefully place 4-5 kebab patties in the pan, ensuring not to overcrowd it.
   • Fry for 3-4 minutes on one side until it turns golden brown and crisp. Gently flip and fry the other side for another 3-4 minutes.
   • Once both sides are perfectly browned and crisp, remove the kebabs and place them on a plate lined with a paper towel to absorb any excess oil.
   • Repeat the process for the remaining kebabs.
5. 5

   Serve Hot

   • Arrange the hot Vegetable Shami Kebabs on a serving platter.
   • Serve immediately with a side of mint-coriander chutney, pickled onion rings, and lemon wedges.