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Veg. Shami Kebab ( no onion no garlic )

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Ria Pai (@riapai009)
Middle EasternDinnerSnackAppetizerBrunchVegetarianVegan

Veg Shami Kababs are a delicious and healthy vegetarian alternative to traditional meat-based kababs. Basically this recipe was made during Navratri festival so it is deprived of onion and garlic but you can add veggies of your choice to enjoy these relishing tasty kebabs. These kebabs can be served for...

Veg. Shami Kebab ( no onion no garlic ) recipe
Prep Time
5min
Cook Time
15min
Total Time
20min

Ingredients

4 Servings
(1 serving = 3 Shami Kebabs)
  • Boiled black chickpeas ( kala chana )
    Boiled black chickpeas ( kala chana )
    1cup
  • Green cardamom
    Green cardamom
    2
  • Cumin seeds
    Cumin seeds
    1tsp
  • dry mango powder
    dry mango powder
    1tsp
  • green chillies
    green chillies
    2
  • ginger
    ginger
    1/2in
  • of salt
    of salt
    pinch
  • Boiled potatoes
    Boiled potatoes
    2
  • Paneer
    Paneer
    100g
  • Coriander leaves
    Coriander leaves
    1tbsp
  • Few raisins
    Few raisins
  • peanut oil / ghee
    peanut oil / ghee
    3tsp

How to make Veg. Shami Kebab ( no onion no garlic )

  1. Step 1

    In a mixie jar, add boiled kala chana, green Cardamom, cumin seeds, dry mango powder, green chillies, ginger and pinch of salt. Grind into course grainy texture.

    Step 1.1: In a mixie jar, add boiled kala chana, green Cardamom, cumin seeds, dry mango powder, green chillies, ginger and pinch of salt
    Step 1.2: In a mixie jar, add boiled kala chana, green Cardamom, cumin seeds, dry mango powder, green chillies, ginger and pinch of salt
    Step 1.3: In a mixie jar, add boiled kala chana, green Cardamom, cumin seeds, dry mango powder, green chillies, ginger and pinch of salt
    Step 1.4: In a mixie jar, add boiled kala chana, green Cardamom, cumin seeds, dry mango powder, green chillies, ginger and pinch of salt
  2. Step 2

    Transfer to a bowl , add mashed boiled potatoes, paneer, coriander leaves and raisins. Mix well.

    Step 1.1: Transfer to a bowl , add mashed boiled potatoes, paneer, coriander leaves and raisins
    Step 1.2: Transfer to a bowl , add mashed boiled potatoes, paneer, coriander leaves and raisins
    Step 1.3: Transfer to a bowl , add mashed boiled potatoes, paneer, coriander leaves and raisins
  3. Step 3

    Shape the mixture into 3 inch round cutlets. You can also refrigerate in freezer these cutlets for 10-15 days and fry when in use .

    Step 1.1: Shape the mixture into 3 inch round cutlets
    Step 1.2: Shape the mixture into 3 inch round cutlets
  4. Step 4

    Shallow fry in a flat pan with 1 tsp oil/ ghee on both the sides. Each side will take around 4-5 min . Flip and Apply oil on the other side too.

    Step 1.1: Shallow fry in a flat pan with 1 tsp oil/ ghee on both the sides
    Step 1.2: Shallow fry in a flat pan with 1 tsp oil/ ghee on both the sides
    Step 1.3: Shallow fry in a flat pan with 1 tsp oil/ ghee on both the sides
    Step 1.4: Shallow fry in a flat pan with 1 tsp oil/ ghee on both the sides
  5. Step 5

    Serve hot these tasty shami kabab with your favourite chutney or sauces.

    Step 1.1: Serve hot these tasty shami kabab with your favourite chutney or sauces

Nutrition (per serving)

Calories

268.8kcal (13.44%)

Protein

14.0g (28%)

Carbs

21.3g (7.73%)

Sugars

1.5g (3%)

Healthy Fat

8.5g

Unhealthy Fat

3.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Soak kala chana overnight before making these kebabs.

  2. This kebab was specially made during navratri festival, you can add veggies of your choice and increase its nutrient value.

  3. Apart from kala chana , you can add protein-rich ingredients like soya granules, moong dal, or rajma (kidney beans) to the kabab mixture. This adds nutrition and a firm texture.

  4. Make sure the mixture is dry enough to hold its shape. If it's too moist, add more breadcrumbs or besan.

  5. Once the mixture is ready, refrigerate it for 30 minutes to an hour. This will help in firming it up and make shaping the kababs easier.

FAQS

  1. How can I make Veg Shami Kebabs without onion and garlic?

    You can make Veg Shami Kebabs without onion and garlic by using boiled black chickpeas, boiled potatoes, paneer, and a mix of spices like green cardamom, cumin seeds, and dry mango powder. This recipe is specifically designed for those who prefer a no-onion, no-garlic option, making it perfect for festivals like Navratri.

  2. What are some good substitutions for ingredients in Veg Shami Kebabs?

    If you don't have black chickpeas, you can substitute them with boiled lentils or chickpeas. For paneer, tofu can be a great vegan alternative. You can also add other vegetables like grated carrots or peas for added flavor and nutrition.

  3. How should I store leftover Veg Shami Kebabs?

    You can store leftover Veg Shami Kebabs in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, shape the kebabs and freeze them for 10-15 days. Just fry them directly from the freezer when you're ready to enjoy them.

  4. What are some delicious dipping sauces to serve with Veg Shami Kebabs?

    Veg Shami Kebabs pair wonderfully with a variety of dipping sauces. You can serve them with mint chutney, tamarind sauce, or yogurt-based dips. These sauces enhance the flavors of the kebabs and make for a delightful appetizer.

  5. Can Veg Shami Kebabs be made gluten-free?

    Yes, Veg Shami Kebabs can easily be made gluten-free. The main ingredients are naturally gluten-free, so just ensure that any additional spices or sauces you use are also gluten-free. This makes them a great option for those with gluten sensitivities.

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Ria Pai

(@riapai009)

Welcome to my food blog, where passion for cooking meets a love for exploring flavors. Discover easy-to-follow recipes and culinary inspiration from kitchens near and...

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