Vegetarian shami kebab Recipe

Cooking Directions

• STEP 1.Soak 1 cup of chana dal (split Bengal gram) and 1/4 cup of yellow moong dal (split yellow lentils) in water for 2 hours.
• STEP 2.Drain the soaked lentils and transfer them to a pressure cooker. Add 2 cups of water, 1 chopped onion, 2 chopped green chilies, 1 teaspoon ginger-garlic paste, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, and salt to taste.
• STEP 3.Pressure cook the lentils for 4-5 whistles or until they are soft and cooked through. Allow the pressure to release naturally.
• STEP 4.Once the lentils are cooked, drain any excess water and let them cool slightly. Transfer the lentils to a mixing bowl and mash them well.
• STEP 5.Add 1/4 cup of boiled and mashed potatoes, 1/4 cup of finely chopped onions, 2 tablespoons of chopped coriander leaves, 1 teaspoon of garam masala powder, 1 teaspoon of chaat masala, and salt to taste. Mix well.
• STEP 6.Divide the mixture into small portions and shape them into round or oval kebabs.
• STEP 7.Heat oil in a pan for shallow frying. Place the kebabs in the pan and cook on medium heat until they turn golden brown and crispy on both sides.
• STEP 8.Serve the vegetarian shami kebabs hot with mint chutney or ketchup.

Cooking Tips

• You can add grated carrots, peas, or any other vegetables of your choice to the lentil mixture for added flavor and nutrition.
• To make the kebabs even more crispy, you can coat them with breadcrumbs before frying.
• If you don't have a pressure cooker, you can cook the lentils in a regular pot. It may take longer, so make sure the lentils are cooked until soft.

Storage and Serving

• Vegetarian shami kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the kebabs, you can either microwave them for a few seconds or heat them in a pan with a little oil.
• Serve the kebabs as an appetizer with mint chutney or as a filling in sandwiches or wraps.