Veg Shami kabab शमी कबाब

45 minutes
Veg Shami kabab शमी कबाब Recipe - Ranveer Brar


1 heaped tbsp Ghee (घी)

12-15 Black Peppercorns (काली मिर्च के दाने)

2 Black Cardamom (बड़ी इलायची)

1 tsp Coriander Seeds (धनिया के बीज)

1 tsp Black Cumin Seeds (शाही जीरा)

1 inch Ginger – chopped (अदरक)

3-4 cloves Garlic – chopped (लहसुन)

1 medium Onion – sliced (प्याज़)

1 Bay Leaf (तेज पत्ता)

1 cup Chana Dal – soaked (चना दाल)

1 tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)

½ tsp Turmeric Powder (हल्दी पाउडर)

1 cup Elephant Foot Yam (जिमीकंद)

¼ cup Green Peas (हरे मटर)

¼ cup Soya Nuggets – soaked (सोया वड़ी)

1 medium Carrot – chopped (गाजर)

Salt to taste (नमक स्वादानुसार)

Water (पानी)

1 Dry Red Chilli (सूखी लाल मिर्च)

1 tbsp Roasted Gram flour (भुने चने का बेसन)

Ghee for frying (तलने के लिए घी)

For Filling

1 medium Onion chopped (प्याज़)

1 fresh Green Chilli – chopped (हरी मिर्च)

A few Mint Leaves – chopped (पुदीने के पत्ते)

2 heaped tbsp Hung Curd (चक्का)

Salt to taste (नमक स्वादानुसार)

¼ tsp Black Pepper Powder (काली मिर्च पाउडर)

For Garnish

Lemon wedges (नींबू फांक)

Onion rings (प्याज़)

Green Chutney (हरी चटनी)

Fresh Coriander Leaves (धनिया पत्ता)

A pinch Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)


  • In a kadai heat ghee and add black pepper cons, coriander seeds, black cumin seeds let them crackle.
  • Then add ginger, garlic, onion, bay leaf and saute until translucent.
  • Now add chana dal and saute for 2 minutes then add turmeric powder, degi red chilli powder, elephant foot yam, green peas, soya nuggets, carrot, salt, water, dry red chilli, mix everything properly, cover and cook for 20-25 minutes.
  • Switch off the flames and keep aside to cool a little then add it to a grinder jar and grind it into a fine paste.
  • Remove this in a bowl and add some roasted gram flour mix it properly, now take a small portion from the mixture flatten in the hand add a small spoonful of the filling and close it up by giving it a tikki like shape.
  • Then heat some ghee in a pan and fry these kabab on medium heat until golden brown from both sides.
  • Remove and serve warm and green chutney, lemon wedges, onion rings and garnish with coriander leaves, degi red chilli powder.

For Filling

  • In a bowl add onion, green chillies, mint leaves, hung curd, salt, black pepper powder and mix everything properly and keep aside for further use.

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