Vegetable Shami Kebab
Melt-in-your-mouth vegetarian kebabs made with lentils and mixed vegetables, spiced with aromatic Mughlai flavors. Crispy on the outside and wonderfully soft inside, they are a perfect party appetizer.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Pressure Cook the Lentils and Vegetables
- b.Thoroughly wash the soaked chana dal and drain all the water.
- c.In a pressure cooker, combine the drained dal, cubed potato, chopped carrots, green peas, and green beans.
- d.Add the ginger-garlic paste, whole spices (cinnamon stick, green cardamom, cloves, bay leaf), and 1 teaspoon of salt.
- e.Pour in 1.5 cups of water and stir everything together.
- f.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.
- g.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
Step 2
- a.Prepare the Kebab Mixture
- b.Once the mixture is dry, remove and discard the whole spices (bay leaf, cinnamon stick, cloves, cardamom pods).
- c.Transfer the cooked mixture to a large plate or bowl and allow it to cool down to room temperature for about 15-20 minutes.
- d.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
Step 3
- a.Flavor and Shape the Kebabs
- b.Transfer the ground paste to a large mixing bowl.
- c.Add the finely chopped onion, green chili, coriander leaves, and mint leaves.
- d.Add the powdered spices: turmeric powder, red chili powder, coriander powder, and garam masala.
- e.Sprinkle in the roasted besan (which acts as a binder), the remaining 0.5 teaspoon of salt, and the lemon juice.
- f.Using your hands, mix all the ingredients thoroughly until a uniform, dough-like mixture is formed.
- g.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
Step 4
- a.Shallow Fry the Kebabs
- b.Heat the oil for shallow frying in a non-stick skillet or tawa over medium heat.
- c.Once the oil is moderately hot, carefully place 4-5 kebab patties in the pan, ensuring not to overcrowd it.
- d.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.
- e.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.
- f.Repeat the process for the remaining kebabs.
- 5
Step 5
- a.Serve Hot
- b.Arrange the hot Vegetable Shami Kebabs on a serving platter.
- c.Serve immediately with a side of mint-coriander chutney, pickled onion rings, and lemon wedges.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the dal mixture is completely dry before grinding. Any moisture will make the kebabs fall apart while frying.
- 2Roasting the besan (gram flour) before adding it is essential to remove its raw taste and add a nutty aroma.
- 3For best results, refrigerate the shaped patties for 30 minutes before frying. This helps them hold their shape perfectly.
- 4Do not over-grind the mixture. A slightly coarse texture gives the kebabs a better mouthfeel than a smooth paste.
- 5Fry the kebabs on a steady medium heat. If the heat is too high, they will brown quickly but remain uncooked inside. If it's too low, they will absorb too much oil.
Adapt it for your goals.
Healthier Version
Instead of shallow frying, bake the kebabs in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway through. Brush them with a little oil before baking for a crispy exterior. You can also use an air fryer.
Different LentilsDifferent Lentils
You can experiment with other lentils like toor dal (split pigeon peas) or masoor dal (red lentils). Note that cooking times may vary, and you might need less water for softer dals like masoor.
Add Paneer or TofuAdd Paneer or Tofu
For an even richer and higher protein kebab, add 1/2 cup of crumbled paneer (Indian cottage cheese) or firm tofu to the mixture before shaping the patties.
Nutty CrunchNutty Crunch
Add 2-3 tablespoons of coarsely chopped cashews or almonds to the kebab mixture for a delightful crunch and added richness.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chana dal is an excellent source of protein, which is essential for muscle repair, growth, and overall body function, making these kebabs a great protein source for vegetarians.
High in Dietary Fiber
The combination of lentils and various vegetables provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Packed with Vitamins and Minerals
Vegetables like carrots, peas, and beans contribute essential vitamins (like Vitamin A and K) and minerals (like potassium and iron) to the dish, boosting its nutritional profile.
Aromatic Spices with Benefits
Spices like turmeric, cinnamon, and cloves are not just for flavor; they contain antioxidants and have anti-inflammatory properties that contribute to overall well-being.
Frequently asked questions
Yes, it is a nutritious option. It's rich in plant-based protein and fiber from lentils and vegetables. Shallow frying is healthier than deep frying. To make it even healthier, you can bake or air-fry the kebabs.