Shami kababs

Name: Shami kababs
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 cup Black bengal gram; 1 tbsp Split bengal gram; 1 Onion roughly chopped( medium); 1 teaspoon Coriander powder; 2 Green chillies chopped; 1/2 teaspoon Chaat masala; 1/2 tea spoon Salt; 1/2 teaspoon Garam masala powder; 1/2 cup Fresh bread crumbs; 1 teaspoon Oil; 8 piece 1/4 inch Mozzarella cheese; 1 tablespoons Fresh coriander leaves finely chopped; Fried papads crushed as required

geeta sachdev @cook_8047553

shammi kabab is a very popular and delicious awadhi dish i have shared a vegetarian version of shammi kabab made with black chana (kala chana).and split bengal gram (chana dal) they are crisp, succulent and tasty.
These veg shammi kababs are shaped into small patties and then shallow fried. you can serve veg shammi kabab hot or warm, with onion-mint-lime salad or mint-yogurt chutney that is usually served with tandoori snacks.

geeta sachdev @cook_8047553

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Ingredients

20minutes

4 servings

1/2 cupBlack bengal gram
1 tbspSplit bengal gram
1Onion roughly chopped( medium)
1 teaspoonCoriander powder
2Green chillies chopped
1/2 teaspoonChaat masala
1/2 tea spoonSalt
1/2 teaspoonGaram masala powder
1/2 cupFresh bread crumbs
1 teaspoonOil
8 piece1/4 inch Mozzarella cheese
1 tablespoonsFresh coriander leaves finely chopped
Fried papads crushed as required

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Steps

20minutes

1

Soak kala chana with chana dal overnight or for six to eight hours in three cups of water.
2

Drain and place them in a pressure cooker with two cups of water and cook under pressure for four to five whistles
3

Drain the extra cooking liquour and set aside.
4

In a large bowl add the chickpeas and mash them with a wooden spoon or a blender or your hands.And collect all the ingredients in a plate
5

Add all the rest of the ingredients except oil. mix very well. just make a semi coarse mixture and not too smooth.
6

Make into small round shaped kababs or patties keep cheese cube in the middle and close the edges
7

Shape them of your choice round or a log
8

Heat oil in a pan on a medium flame.
shallow fry the kababs in medium hot oil till crisp and browned on both sides.
9

Once done, then drain the kababs on kitchen paper napkins to remove excess oil.
10

You can also bake the kababs with a drizzle of oil for a healthier version.
11

Garnish kababs with mint leaves or coriander leaves. serve these veg shammi kababs hot.
12

Serve veg kababs with onion-mint salad along with slices of lime and some mint chutney.