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Mughlai Vegetarian Shami Kebabs

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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 powd (Variyali powder)
1 tsp Coriander powder
Handul of Finely chopped corinader leaves
Handful of Finely chopped mint leaves
1-2 tbsp Arrow root powder
Sunflower oil for frying
Salt as per taste

Mughlai Vegetarian Shami Kebabs

How to make Vegetarian shami kebabs

  • 40 minutes
  • Serves 4
  • Medium


This is a step-by-step and an interesting recipe of  Mughlai Vegetarian Shami Kebabs that can be served as your Diwali party appetizer. These kebabs are succulent, soft and has robust earthy flavors.  They are made from Brown chickpeas (Chanas) 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. Since they are made from brown chickpeas and gram flour they are rich in proteins and nutrients they make a perfect snack or an appetizer for any party and  also for kids tiffin boxes.

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Shami kebabs are usually made with mince meat 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 version of Shami kebab – silky,   smooth and stuffed with just a little finely chopped onion, minced garlic , ginger-chili paste and fresh herbs. You may also like these Party food appetizers.



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.

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