Mughlai Vegetarian Shami Kebabs are soft and succulent kebabs that have robust earthy flavors and easily melt in the mouth.
This recipe of Mughlai Vegetarian Shami Kebabs is a step-by-step and interesting recipe that is made from the most basic ingredient like Brown Chana which is easily available in our kitchen pantry.
What are Shami Kebabs
Shami kebabs are basically patty made from Brown Chana, also known as chickpea along with other flavorful spices and fresh herbs. I have given my twist to this Veg Shami Kebabs by adding mayonnaise and fennel seeds powder for extra smoothness and flavor.
I absolutely love Shami kebabs as they are rich in proteins as they are made from brown chickpeas and gram flour. Also high in nutritious value they make a perfect snack or an appetizer for any party and also for kids tiffin boxes.
Origin of Shami Kebabs
Shami kebabs are usually made with mincemeat and there is a small story that goes behind these kebabs. Shami kebabs were apparently invented by a highly skilled chef for a toothless Nawab of Lucknow. The Nawab was so fat from overindulgence that he couldn’t get on a horse, and his teeth were all gone, presumably for the same reason. So a kebab was made so fine out of minced meat, brown chickpea, and finely chopped onions that it required no teeth to eat it.
Well, it’s a nice story, and so are these vegetarian versions of Shami kebab – silky, smooth, and stuffed with just a little finely chopped onion, minced garlic, ginger-chili paste, and fresh herbs.
Shami Kebabs as Party Appetizer
Shami Kebabs originating from Lucknow, land of Nawabs, or also popularly known as Lucknowi Shami kebabs are the best options for any kind of party you are planning at home. Shami kebabs are also made during festivals like Diwali and Eid as a part of their celebration. Although this is a vegetarian version, it makes a great center stage on your table while serving your guests. Present these Shami Kebabs in a nice and beautiful plate and garnish it with fresh coriander leaves, mint leaves, and slices of onions to appeal to your guests. Serve it with fresh green coriander chutney, mint chutney, or with yogurt mint chutney.
The secret to melting in mouth Shami Kebabs
My secret to this melt-in-mouth Shami kebabs recipe is adding mayonnaise to the Chana. This will lend a smooth, silky texture and when you eat it will surely melt in your mouth. Do try this little secret next time when you make it at home.
Shami Kebabs in Oven
You can also bake these kebabs in a preheated oven for 30 minutes till they are properly baked. This is a healthier version for all those who are calorie-conscious.
How to freeze Shami Kebabs
Shami Kebabs are easy to freeze, you can place a layer of the kebabs in an airtight container, and cover with parchment paper and repeat the same till the container is full. Deep freeze them, it will stay good for 1 month as I have tried. Not sure how long you can store these.
Remove it from the freezer the previous night if you are planning to make it in the morning for breakfast or as a side dish for your lunch. Or remove it from the freezer in the morning if you are planning it to make it for evening snacks. Once they come to room temperature, heat oil in a pan and deep fry them or bake them.
If you like to host parties at home and are looking for more party appetizers then click on this link:
Step-By-Step Recipe to make Veg Shami Kababs
Ingredients:
200 grams Brown Chickpeas (Chana)
2 tbsp Gram flour
1 tbsp Eggless Mayonaisse
1 medium finely chopped onion
1 tsp Minced ginger
1 tsp Ginger- chili paste
2 tsp Fennel seeds powder, Saunf powder / Variyali powder
1 tsp Coriander powder
A handful of finely chopped coriander leaves
A handful of finely chopped mint leaves
1-2 tbsp Arrowroot powder or Cornflour
Sunflower oil for frying
Method:
1. Soak brown Chanas in hot water overnight or for 5-6 hours.
2. Add salt to the Chanas and boil them in a pressure pan for 5-6 whistle till the Chanas are soft.
3. Once the pressure pan cools down, open the whistle and strain all the excess water from the Chanas and keep it in a broad vessel.
4. Now mash the Chanas with a masher and add gram flour, red chili powder, finely chopped onions, minced garlic, ginger-chili paste, mayonnaise, Fennel seeds powder, finely chopped coriander leaves and mint leaves, and salt.
5. Mix all the ingredients properly with your hands and adjust the salt as per your taste.
6. Keep the stuffing in the fridge for 5-10 minutes before making round shapes.
7. Remove the stuffing from the refrigerator and now start making round shapes.
8. After making round shapes from all the stuffing press them lightly and give them the shape of kebabs.
9.Heat oil in a pan for frying on a medium flame.
10. Meanwhile, roll the kebabs in arrowroot powder and keep them ready on a plate as shown in the pictures.
(Remember this step is optional, you can totally omit this step and fry the kebabs directly in the oil).
11.Once the oil is hot deep fry the kebabs on a medium flame flipping the sides and fry the kebabs till they are brown and crispy.
Once the kebabs are fried drain them on kitchen tissue to absorb extra oil. Serve them hot with mint or coriander chutney and slices on onions.
Recipe to make Veg Shami Kababs
Ingredients
- 200 grams Brown Chickpeas Chana
- 2 tbsp Gram flour
- 1 tbsp Eggless Mayonaisse
- 1 medium finely chopped onion
- 1 tsp Minced ginger
- 1 tsp Ginger- chili paste
- 2 tsp Fennel seeds powder Saunf powder / Variyali powder
- 1 tsp Coriander powder
- A handful of finely chopped coriander leaves
- A handful of finely chopped mint leaves
- 1-2 tbsp Arrowroot powder or Cornflour
- Sunflower oil for frying
Instructions
- Soak brown Chanas in hot water overnight or for 5-6 hours.
- Add salt in the Chanas and boil them in a pressure pan for 5-6 whistle till the Chanas are soft.
- Once the pressure pan cools down, open the whistle and strain all the excess water from the Chanas and keep it in a broad vessel.
- Now mash the Chanas with a masher and add gram flour, red chili powder, finely chopped onions, minced garlic, ginger-chili paste, mayonnaise, Fennel seeds powder, finely chopped coriander leaves and mint leaves, and salt.
- Mix all the ingredients properly with your hands and adjust the salt as per your taste.
- Keep the stuffing in the fridge for 5-10 minutes before making round shapes.
- Remove the stuffing from the refrigerator and now start making round shapes.
- After making round shapes from all the stuffing press them lightly and give them the shape of kebabs.
- Heat oil in a pan for frying on a medium flame.
- Meanwhile, roll the kebabs in arrowroot powder and keep them ready in a plate as shown in the pictures.
- (Remember this step is optional, you can totally omit this step and fry the kebabs directly in the oil).
- Once the oil is hot deep fry the kebabs on a medium flame flipping the sides and fry the kebabs till they are brown and crispy.
- Once the kebabs are fried drain them on kitchen tissue as to absorb extra oil. Serve them hot with mint or coriander chutney and slices on onions.
Nutrition
Finally, check these Kabab recipes
