Tasty Shami Kebabs

by Nandini Mitra

add to my cookbook add to shopping list

Added to 2 cookbooks This recipe has been viewed 7467 times

Now vegetarians can also enjoy Shammi Kebabs. Soya granules an excellent natural source of soy proteins, is used as meat substitute to make this vegetarian version of Shammi Kebab. Soya granules and Chana dal are ground together with whole spices, shaped into kebabs and deep-fried. The chana dal helps hold the kebab together. Serve with salad and mustard sauce or minty green chutney.

Add your private note

Tasty Shami Kebabs recipe - How to make Tasty Shami Kebabs

Tags

Preparation Time: 20 mins Cooking Time: 30 mins Total Time: 50 mins 14Makes 12 to 15 kebabs
Show me for kebabs

Ingredients

100 gms soya granules
100 gms chana dal (split bengal gram)
1 stick cinnamon (dalchini)
6 cardamoms
10 cloves (laung / lavang)
1 tbsp chopped ginger (adrak)
2 whole dry kashmiri red chillies
1 tbsp peppercorns (kalimirch)
salt to taste
bread crumbs as required
2 tbsp plain flour (maida) for batter
oil for deep frying

Method

Soak the soya granules in water for 10 mins.
Squeeze out the water and put in a pressure cooker.
Wash the chana dal add into the cooker, add all the ingredients, except breadcrumbs and plain flour and mix well.
Add enough water and pressure cook till the water evaporates.
Grind it smooth when cool in a food processor or grinding stone
Now mix enough water to the maida to make a batter.
Take small balls from the soya paste shape into flat kababs
Dip each kabab in the maida batter and roll in the breadcrumb
Deep fry in hot oil till light brown and crisp.
Serve with salad and mustard sauce.