KALE CHANE KI SHAMI KEBAB

KALE CHANE KI SHAMI KEBAB

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This recipe is a hit with my family and friends and to be honest they can’t make out that the kebabs are vegetarian, until and unless I tell them. I can guarantee you that if you make these for any party or gathering both your vegetarian and nonvegeterian friends will equally enjoy this dish.

This is a healthy dish as it’s made of kala chana which is a good source of protein and fiber, and if you add less chillies then the kids also enjoy them to the fullest.

This recipe I collected while watching a show on a food channel, I don’t remember the name of the show, but it was a recipe by chef Ajay Chopra. And I have been following this recipe from then and it is always a hit.

Please do try and enjoy with your friends and family. Happy cooking…

RECIPE FOR KALE CHANE KI SHAMI KEBAB

Ingredients:

  • 1 Cup – boiled black chana (Black gram)
  • 2 to 3 – Green chillies chopped
  • 1 tsp – Ginger , Garlic & Chilly paste
  • ½ tsp – Dhaniya (Coriander) powder
  • ½ tsp – Red chilly powder
  • ¼ th tsp – Haldi (Turmeric) powder
  • ½ tsp – Chana Masala powder
  • Pinch of hing (Asefodieta)
  • 1 tbsp – grated Mava / Khoya (Solidified milk)
  • 1 tbsp – grated Paneer (Cottage cheese)
  • 2 tbsp – finely chopped coriander leaves and mint leaves
  • ½ tsp – Amchoor powder or according to your taste (Dry raw mango powder)
  • Salt to taste
  • 1 tbsp – Oil or ghee (Clarified butter) to fry the masala
  • Oil or ghee (Clarified butter) to shallow fry the shami kebabs
  • For serving green dahi chutney and some onion rings and lemon wedges

KALE CHANE KI SHAMI KEBAB 2METHOD:

  1. Heat oil or ghee in a pan add the chopped green chillies, then the ginger, garlic and green chilly paste, fry till the raw smell is gone then add to it dhania powder, red chilly powder, haldi powder, chana masala powder, hing and salt to taste and fry for some time with a sprinkle of water.
  2. Add the boiled chana and let it cook for some time.
  3. Take out the chana mixture and cool it; then grind it in a mixer-grinder or a food processor.
  4. Now, in the ground chana mixture, add the grated paneer and mava along with some chopped coriander and mint leaves and some chopped green chillies; at last add amchoor powder and knead properly; taste and adjust the seasonings.
  5. Make small tikkis of the mixture and shallow fry in very less oil or ghee in a non-stick pan till they turn golden and crispy outside and melt in the mouth inside. Fry nicely on both the sides.
  6. Serve hot with some onion rings and lemon wedges, along with some green dahi chutney.

IMAGE OF KALE CHANE KI SHAMI KEBAB

KALE CHANE KI SHAMI KEBAB
 
Author:
Recipe type: Appetizers, Veg
Cuisine: Indian
Ingredients
  • 1 Cup - boiled black chana (Black gram)
  • 2 to 3 - Green chillies chopped
  • 1 tsp - Ginger , Garlic & Chilly paste
  • ½ tsp - Dhaniya (Coriander) powder
  • ½ tsp - Red chilly powder
  • ¼ th tsp - Haldi (Turmeric) powder
  • ½ tsp - Chana Masala powder
  • Pinch of hing (Asefodieta)
  • 1 tbsp - grated Mava / Khoya (Solidified milk)
  • 1 tbsp - grated Paneer (Cottage cheese)
  • 2 tbsp - finely chopped coriander leaves and mint leaves
  • ½ tsp - Amchoor powder or according to your taste (Dry raw mango powder)
  • Salt to taste
  • 1 tbsp – Oil or ghee (Clarified butter) to fry the masala
  • Oil or ghee (Clarified butter) to shallow fry the shami kebabs
  • For serving green dahi chutney and some onion rings and lemon wedges
Instructions
  1. Heat oil or ghee in a pan add the chopped green chillies, then the ginger, garlic and green chilly paste, fry till the raw smell is gone then add to it dhania powder, red chilly powder, haldi powder, chana masala powder, hing and salt to taste and fry for some time with a sprinkle of water.
  2. Add the boiled chana and let it cook for some time.
  3. Take out the chana mixture and cool it; then grind it in a mixer-grinder or a food processor.
  4. Now, in the ground chana mixture, add the grated paneer and mava along with some chopped coriander and mint leaves and some chopped green chillies; at last add amchoor powder and knead properly; taste and adjust the seasonings.
  5. Make small tikkis of the mixture and shallow fry in very less oil or ghee in a non-stick pan till they turn golden and crispy outside and melt in the mouth inside. Fry nicely on both the sides.
  6. Serve hot with some onion rings and lemon wedges, along with some green dahi chutney.
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