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Veg Shammi Kabab

Veg Shammi Kabab

Cooking Time

Preparation Time : 420

Cook Time : 20

Total Time : 440


Serves 2

  • 1 cup Black chickpea (Kala Chana)

  • 1 green chilli finely chopped

  • 1 teaspoon ginger garlic paste

  • 1 teaspoon coriander powder

  • 1 teaspoon chana masala

  • 1/2 teaspoon red chilli powder

  • 1/4 teaspoon baking soda

  • 1 boiled potato

  • 2 tablespoon gram flour

  • 1 teaspoon salt

  • 1 tablespoon chopped coriander leaves


  • 01

    Soak chickpea in water for 6 to 7 hours. Drain all the soaked water and then pressure cook the chickpeas with 2 cups water and 1/4 teaspoon baking soda for 10 to 15 minutes or until they thoroughly cooked.

  • 02

    Let the pressure settle down in the cooker. Once the chickpeas are cooked through completely, drain the excess water.

  • 03

    Heat 1 tablespoon oil and add green chilli, ginger garlic paste, coriander powder, chana masala, red chilli powder and salt and mix well and now add boiled chickpeas and saute for 2 to 3 minutes.

  • 04

    Now cool down this and grind in the mixer and make a coarse mixture without adding water. Add boiled crushed potato and gram flour and mix well.

  • 05

    Now make into small round shaped kababs or patties. Heat oil in a pan and shallow fry the kebabs till crisp and brown on both sides. Serve with green chutney or tomato sauce.



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