Vegetable Shami Kabab

Prep: 10 minutes + soaking & boiling | Cook: 40 minutes | Servings: 2


2 cup black chana, soaked overnight and then boiled

1 tbsp ginger garlic paste

1 tsp green chilli paste

1 tsp coriander powder

½ tsp cumin powder

2 dried kashmiri red chilli powder

½ tsp garam masala

2 tbsp besan, roasted

salt to taste

1 tsp lime juice

2 tbsp mint leaves, chopped


  • In a pressure cooker add soaked chana, add 4 cups of water, salt and allow it to cook until chana is done.
  • Drain the water and transfer the chana into blender and mash well without using water.
  • Now for kebabs in mixing bowl add mashed chana, all the ground masala, roasted besan, ginger garlic paste, salt, lime juice, mint leaves, green chillies and mix well.
  • Make small size kebabs and shallow fry them in oil. Cook each side for 2 minutes or until they get nice golden color and crisp texture.
  • Serve immediately with mint chutney or ketchup.