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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.
For 4 servings
Pressure Cook the Lentils
Grind the Kebab Mixture
Combine and Season
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.
This mughlai recipe takes 50 minutes to prepare and yields 4 servings. At 541.87 calories per serving with 22.73g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side or lunch or dinner.
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Shape the Kebabs
Shallow Fry to Perfection
Serve Hot
Instead of shallow frying, bake the kebabs in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway through. You can also cook them in an air fryer.
Replace the breadcrumbs with an equal amount of roasted gram flour (besan) or powdered oats for binding.
Incorporate finely grated vegetables like carrots, beets, or mashed potatoes into the mixture for added nutrition and flavor. Ensure you squeeze out all the water from the vegetables before adding.
Made from black chickpeas and chana dal, these kebabs are an excellent source of protein, which is essential for muscle repair, growth, and overall body function.
The lentils and chickpeas provide a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Provides sustained energy release due to the complex carbohydrates from the lentils, keeping you feeling full and energized for longer periods.
This dish is a good source of essential minerals like iron, magnesium, and potassium, which are vital for blood production, nerve function, and maintaining heart health.
One serving of 3 Veg Shami Kebabs contains approximately 345-360 calories, primarily from the lentils, chickpeas, and the oil used for frying.
Yes, it is a nutritious dish rich in plant-based protein and fiber. However, since it's shallow-fried, it contains some fat. For a healthier alternative, you can pan-sear them with minimal oil, bake them, or use an air fryer.
The most common reason is excess moisture in the kebab mixture. Ensure you completely dry out the cooked lentil mixture before grinding. Using a good binding agent like breadcrumbs or besan and chilling the patties before frying also prevents them from breaking.
Absolutely. To make them gluten-free, simply replace the breadcrumbs with a gluten-free binder like roasted gram flour (besan), powdered oats, or mashed potato.
Yes, you can prepare the mixture and shape the kebabs ahead of time. Store them in an airtight container in the refrigerator for up to 2 days. Fry them just before serving for the best taste and texture.
This recipe goes great with these complete meals
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
