Vegetable Shami Kebab

Name: Vegetable Shami Kebab
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 servings
Cuisine: indian
Ingredients: 0.75 cup chana dal (soaked for 2 hours and drained); 1 pcs potato (medium, peeled and cubed); 1 pcs carrot (small, peeled and chopped); 8 pcs beans (finely chopped); 0.25 cup green peas; 1 pcs onion (small, finely chopped); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, chopped); 2 pcs green chili (finely chopped); 3 tbsp coriander leaves (finely chopped); 2 tbsp mint leaves (finely chopped); 0.5 tsp cumin seeds; 1 tsp coriander powder; 0.5 tsp garam masala; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch amchur; 0.5 tsp salt; 2 cup water (for cooking the dal and vegetables); 3 tbsp oil

RATING

4.4/5(67)

TASTE SCORE

9/10

These pan-fried vegetable shami kebabs are soft inside, lightly crisp outside, and packed with chana dal, vegetables, and warm spices. They make a satisfying Indian snack or side that pairs well with chutney and onion rings.

PREP

25m

COOK

35m

SERVES

1 PIECE

151 cal

SERVINGS

METHOD · 8 STEPS

prep · ~120 min
Soak the chana dal.
Wash the chana dal well, then soak it in enough water for 2 hours. Drain completely before cooking.
boil · ~25 min
Cook the dal and vegetables.
1.Add soaked chana dal, potato, carrot, beans, green peas, turmeric powder, salt, and water to a pan.
2.Bring to a boil over medium-high heat.
3.Cover and cook until the dal is soft and the vegetables are tender, about 18 to 20 minutes.
4.Cook uncovered for a few minutes if needed until the water dries out almost completely.
TIPKeep the mixture fairly dry so the kebabs hold their shape easily.
saute · ~6 min
Cook the aromatics.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add onion, ginger, garlic, and green chili.
4.Cook until the onion softens and the raw smell fades, about 4 to 5 minutes.
mix · ~5 min
Make the kebab mixture.
1.Add the cooked dal and vegetable mixture to the pan.
2.Add coriander powder, garam masala, red chili powder, and amchur.
3.Mash and mix well until the mixture looks uniform and thick.
4.Stir in coriander leaves and mint leaves.
rest · ~15 min
Cool the mixture.
Transfer the mixture to a plate and let it cool until easy to handle. This helps the kebabs firm up before shaping.
assemble · ~7 min
Shape the kebabs.
Divide the mixture into 8 equal portions and shape each one into a flat round kebab.
fry · ~8 min
Shallow-fry the kebabs.
1.Heat the remaining 2 tbsp oil in a wide pan over medium heat.
2.Place the kebabs in the pan without crowding.
3.Cook until the first side is golden and lightly crisp, about 3 to 4 minutes.
4.Flip gently and cook the other side for another 3 to 4 minutes.
TIPFlip only after the bottom side firms up, or the kebabs may break.
serve
Serve hot.
Serve the vegetable shami kebabs hot as a snack, starter, or side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the dal-vegetable mixture until nearly dry; excess moisture is the main reason these kebabs crack or turn mushy.
2
Mash while the mixture is still warm, then cool fully before shaping so the starch from the potato helps bind everything.
3
If the mixture feels loose after cooling, refrigerate it for 20 to 30 minutes before forming the patties.
4
Keep the kebabs flat rather than thick so the center heats through before the outside gets too dark.
5
Use a wide pan and leave space between kebabs; crowding traps steam and softens the crust.
6
Flip only when the edges look set and the underside releases easily, otherwise the shami kebabs can break.
7
These shape well ahead of time; refrigerate the formed patties on a plate and fry just before serving for the best texture.