Mughlai Vegetarian Shami Kebabs
by Hetal Kamdar
Ingredients
- 200 grams Brown Chickpeas
- 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
- 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
Step 1 of 8
Soak brown Chanas in hot water overnight or for 5-6 hours.
Step 2 of 8
Add salt in the Chanas and boil them in a pressure pan for 5-6 whistle till the Chanas are soft.
Step 3 of 8
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.
Step 4 of 8
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 an...
Step 5 of 8
Mix all the ingredients properly with your hands and adjust the salt as per your taste.
Step 6 of 8
Keep the stuffing in the fridge for 5-10 minutes before making round shapes.
Step 7 of 8
Remove the stuffing from the refrigerator and now start making round shapes.
Step 8 of 8
After making round shapes from all the stuffing press them lightly and give them the shape of kebabs.
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