Shami kebab

Name: Shami kebab
Total time: 1800 s
Yield: 10 servings
Cuisine: Indian
Ingredients: For pressure cooking :; 2 cups black chickpea; 1 onion sliced; 1 inch ginger; 5-6 cloves garlic; 2 dried red chilli; 2 green chilli; 5 cloves; 1 black cardamom; 1 inch cinnamon; 1/2 tsp black pepper; 1 tsp coriander seeds; 1 tsp cumin seeds; 1/4 tsp turmeric powder; 1/2 tsp chilli powder; 1/2 tsp salt; 2 cups water; Other ingredients :; 4 tsp roasted gram flour; 2-3 tsp finely chopped mint leaves; 2-3 tsp finely chopped coriander leaves; 1 tsp lemon juice; Salt as per taste; 1 tsp ghee for the dough; Ghee for shallow frying

Bobly Rath @cook_241086

#ind3
Shami kebab is a healthy starter or appetiser of Lucknowi Nawabi Cuisine. Generally this starter is prepared by using minced chicken or motton. They have prepared these kebabs at the time of iftar during the holy month of Ramdan. I have prepared the vegetarian version of these kebabs by using black chickpea instead of using minced meat and also used roasted gram flour instead of using egg yolk as binding agent.

Bobly Rath @cook_241086

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Ingredients

30 minutes

10 servings

For pressure cooking :
2 cupsblack chickpea
1onion sliced
1 inchginger
5-6 clovesgarlic
2dried red chilli
2green chilli
5cloves
1black cardamom
1 inchcinnamon
1/2 tspblack pepper
1 tspcoriander seeds
1 tspcumin seeds
1/4 tspturmeric powder
1/2 tspchilli powder
1/2 tspsalt
2 cupswater
Other ingredients :
4 tsproasted gram flour
2-3 tspfinely chopped mint leaves
2-3 tspfinely chopped coriander leaves
1 tsplemon juice
Salt as per taste
1 tspghee for the dough
Ghee for shallow frying

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Steps

30 minutes

1

Soak the chickpea for 4-5 hours and then pressure cook with all the ingredients listed in the pressure cooking at least for 3-4 whistles in low flame.
2

After cooling down strain all the ingredients from the water with the help of a strainer and blend it well.
3

Add rest of the ingredients in the mixture without the ghee for shallow frying and make the dough.
4

Grease your hand with ghee and make small patties.
5

Then heat a pan with ghee and shallow fry the patties till both the sides of the patties become golden brown in colour.
6

Now your veg Shami kebabs are ready. Serve hot with green chutney.

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Cooksnaps

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Bobly Rath @cook_241086

on January 20, 2020 14:36

https://www.youtube.com/channel/UCwaxWBjVDAzDBiLOIHy2U2gln every dish I always like to give some traditional touch. In my every dish there must be an authentic odia touch.