Vegetarian Shami Kabab
Discover a delightful plant-based twist on a classic favorite with this Vegetarian Shami Kabab recipe! Made with protein-packed chana dal, creamy mashed potatoes, and a colorful mix of grated carrots and green peas, these kababs are bursting with flavor. Infused with aromatic spices like garam masala, ground cumin, and fresh coriander leaves, each bite delivers an authentic taste of traditional Shami Kababs—minus the meat. Perfectly crisped through shallow frying, these golden-brown patties make a mouthwatering appetizer or snack. Serve them warm with tangy mint chutney or your preferred dipping sauce for a crowd-pleasing dish, ready in under 45 minutes. Whether you're a vegetarian or simply exploring meat-free alternatives, this recipe is a must-try for lovers of bold and wholesome flavors!
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Recipe Information
Ingredients
- 1 cup Chana dal (split Bengal gram)
- 2 cups Water
- 2 medium Potatoes
- 1 small Carrot, grated
- 0.5 cup Green peas
- 1 medium Onion, finely chopped
- 1 inch Ginger, minced
- 4 cloves Garlic, minced
- 2 small Green chilies, finely chopped
- 0.5 cup Fresh coriander leaves, chopped
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Ground cumin
- 1.5 teaspoons Salt
- 0.5 cup Breadcrumbs
- 2 tablespoons Cornstarch
- Oil for shallow frying
Instructions
Rinse the chana dal thoroughly and soak it in water for at least 2 hours. Drain and set aside.
In a pressure cooker, add the soaked chana dal and 2 cups of water. Cook until the dal is soft and most of the water is absorbed, about 15-20 minutes.
Boil the potatoes in a separate pot until tender. Peel them and mash smoothly. Set aside.
In a large mixing bowl, combine the cooked chana dal, mashed potatoes, grated carrot, and green peas.
Add finely chopped onion, garlic, ginger, green chilies, and coriander leaves to the vegetable mixture.
Season with garam masala, red chili powder, ground cumin, and salt. Mix well to combine all ingredients thoroughly.
Add breadcrumbs and cornstarch to the mixture. Combine until a smooth yet firm dough-like consistency is achieved.
Shape the mixture into small round patties or kababs.
Heat oil in a pan over medium heat. Carefully place the kababs in the pan and shallow fry until golden brown on both sides, approximately 3-4 minutes per side.
Remove the kababs from the pan and place them on a paper towel-lined plate to drain excess oil.
Serve the vegetarian shami kababs hot with mint chutney or your favorite sauce.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4556 mg | 198% | |
| Total Carbohydrate | 302.2 g | 110% | |
| Dietary Fiber | 58.3 g | 208% | |
| Total Sugars | 22.0 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 5247 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
