Shammi Kebab is a popular Indian appetizer that originated in the city of Lucknow in the northern state of Uttar Pradesh. Traditionally, it is made with minced lamb or goat meat, but a vegetarian version called Veg Shammi Kebab has become increasingly popular in recent years.
These kebabs are usually served as a starter or snack with a side of mint chutney or tamarind chutney. They are a delicious and healthy vegetarian alternative to the meat-based kebabs, and are loved by people of all ages.
Ingredients1 cup boiled and mashed potatoes
1/2 cup boiled and mashed carrots
1/2 cup boiled and mashed green peas
1/2 cup boiled and mashed green beans
1/2 cup soaked and boiled chana dal (split chickpeas)
2 tablespoons oil
1 teaspoon cumin seeds
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon garam masala powder
1 tablespoon red chili powder
Salt to taste
Bread crumbs for coating
Oil for shallow frying
Method- In a large mixing bowl, combine the boiled and mashed potatoes, carrots, peas, and beans. Mix well and set aside.
- In a separate pan, heat 2 tablespoons of oil over medium heat. Add the cumin seeds and let them splutter.
- Add the ginger paste and garlic paste to the pan and sauté for a minute.
- Add the boiled chana dal to the pan and sauté for another 2-3 minutes.
- Add the garam masala powder, red chili powder, and salt to the pan and mix well.
- Add the dal mixture to the mixing bowl with the mashed vegetables and mix well to combine.
- Shape the mixture into small patties, about 2 inches in diameter.
- Coat the patties with bread crumbs on all sides.
- Heat oil in a non-stick pan over medium heat for shallow frying.
- Place the patties in the pan and cook for 2-3 minutes on each side until crispy and golden brown.
- Remove from heat and serve hot with mint chutney or tamarind chutney.