Veg Shami Kebabs

Veg Shami Kebabs

A delicacy originated in Mughalai cuisine with chicken/mutton originally but this one is made with red kidney beans (Rajma) & Black Chickpea (Chana)

Rajma – 300 gms

Black Chickpea (Chana) – 200 gms

Brown Onions – 3

Green Chilli (chopped) – 1

Turmeric (Haldi) – 1/2 TBSP

Homemade Garam Masala – 1/2 TSP

Red Chilli Powder – 1/2 TBSP

Coriander Powder (Dhaniya Powder) – 1/2 TBSP

Kashmiri Red Chilli Powder – 1 TBSP

Salt ( To taste) – To Taste

Fresh Lemon Juice – 1/2 TSP

Ginger (grated) – 3 inch

Garlic (fine chopped) – 10-12 cloves

Fresh Coriander – handful

Fresh/dry mint – handful

Kewra Water – 1/2 TSP

Oil – For Frying


PROCESS:

  1. Take Rajma & Chana in a bowl and soak in water minimum of 2 hours to overnight.
  2. After soaking, add salt (1/2 tsp) pressure cook it (6-7 Whistles) until rajma & chana is tender.
  3. Grind it into a mixer grinder to make a fine Smooth paste.
  4. Make a Kebab Spice Mix by mixing all the dry spices in a bowl.
  5. Now, take the rajma mixture and add green chillies, coriander, fresh/dry mint, ginger, garlic, lemon juice & mix well.
  6. Start adding kebab mix, gradually into Rajma paste and keep mixing and adding spice mix.
  7. Add Kewra water and mix again, add brown onions.
  8. Keep the kebab mixture in the fridge for minimum of two hours to overnight.
  9. After that, start shaping kebabs into roundels /oval shape and cook on medium heat for 2-3 mins each side.
  10. Serve hot with mint chutney and onions.