Veg Shami Kebab
Shami kabab is a very popular awadhi dish made from minced meat, lentils and spices. I got this recipe of vegetarian shami kebabs from my mother and my husband who is very fond of non-vegetarian food totally loved them. I bet you won’t miss the meaty shami kababs when you dig a bite in these vegetarian ones. These kebabs contribute to the increase in the variety of vegetarian kebabs which are mostly potato-based. I make these veg kababs with plaintains (kaccha kela) and chana dal. These kebabs make excellent starters and totally delicious.
- Raw Plaintains ( Kachca Kela ) - 6 small (or 4 medium)
- Chana Dal - 1 cup (boiled)
- Onions ( Pyaaz / Kanda ) - 1 medium (fine chopped)
- Green Chillis - 1-2 (fine chopped)
- Ginger - 1 cm piece
- Red chilli powder ( Lal Mirch ) - 1/4 tsp
- Coriander ( Cilantro / Dhaniya ) leaves - 1 tsp (chooped) (optional)
- Lemon Juice - 1 tsp
- Oil / Ghee - 1 tsp
- Black Cardamom ( Badi Elaichi ) - 1
- Salt - As per taste
- Oil / Ghee - For frying
- Garam Masala Powder - 1/8 tsp
- Boil the plaintains (unpeeled) in salt water in a pressure cooker for 2-3 whistles.
- Peel the plaintains, let them cool to room temperature and then grate them. Ensure that the plaintains are well cooled before grating so that they don't become all sticky and mushy.
- Mash the boiled chana dal. I drained off all the water and blitzed it in the mixer grinder for uniformity.
- Heat 1 tsp oil/gheee in a kadhai and splutter theslightly crushed black cardamom in it .
- Add the fine chopped onions and saute till they become golden brown.
- Lower the flame and add the fine chopped green chillis, spices and the mashed chana dal.
- Mix well for a minute and then add the mashed plaintains.
- Mix well and turn off the flame.
- Add the lemon juice and mix throughout.
- Now divide the mixture into 12-16 equal portions and shape them into round circular or oval discs as per preference. Remember to remove the black cardamom from the mixture before making the patties.
- Heat oil/ghee in a kadhai for frying and fry the kebabs 4-6 at a time on medium flame so that they are well cooked inside as well.
- Remove the fried kebabs on to a plate covered with paper towels to drain any excess oil.
- Serve hot with tomato ketchup and green chutney.
- I refrigerate the boiled plaintains before grating them so they firm up a bit.
- You can freezethe kebab patties ready for frying a day in advance and just fry them whenever you need to serve them.
- Ensure that the oil is sufficient for the kebabs to submerge and is hot when you drop the kebabs in it for frying else the kebabs will split.