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​Veg Shammi Kabab | Plant-Based Delight

Veggie Shami kababs

Veggie Shami kababs are a popular vegetarian twist on the traditional meat-based Awadhi dish, made with a blend of legumes, vegetables, and aromatic spices, often served as an appetizer or snack. They are known for their crisp exterior and tender, flavorful interior, typically enjoyed with chutney, lemon wedges, and onion slices.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Indian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • Boiled chana: 1 cup 240 mL
  • Boiled potatoes: 1 cup 240 mL
  • Ginger garlic paste: 1 tablespoon 15 mL
  • Red chilli powder: 1 teaspoon 5 g
  • Coriander powder: 1 teaspoon 5 g
  • Black pepper: ¼ teaspoon 1.25 g
  • Salt: to taste approximately ½ teaspoon or 3 g

Equipment

  • Mixing bowl
  • Potato masher or fork
  • Measuring spoons and cups
  • Pan or skillet for frying
  • Baking sheet (if baking instead of frying)
  • Spatula or tongs

Method
 

  1. In a large bowl, mash the boiled chana lightly using a fork or potato masher.
  2. Add the mashed boiled potatoes, red chilli powder, coriander powder, salt, black pepper, ginger-garlic paste, and a few drops of lemon juice to the mashed chana. Mix well until all ingredients are evenly combined.
  3. Prepare a soft dough by adding a small amount of water if needed to achieve a pliable consistency.
  4. Shape the mixture into small round patties or oval cutlets.
  5. Heat oil in a pan over medium heat. Pan-fry the patties for 3–4 minutes on each side, or until golden brown and crisp on both sides.
  6. Alternatively, bake in a preheated oven at 180°C (356°F) for 25–30 minutes, flipping halfway through, until golden and firm.
  7. Remove from heat and let cool slightly before serving.

Notes

Safety Notes:
Ensure the oil is heated to medium temperature to avoid burning; do not leave unattended while frying.
Use oven mitts when handling hot baking sheets or pans.
Substitutions:
For a gluten-free version, use gluten-free breadcrumbs or omit them entirely.
Replace boiled potatoes with mashed cauliflower for a low-carb alternative.
Use plant-based oil for a vegan version.
Storage:
Store cooled kababs in an airtight container in the refrigerator for up to 3 days.
Freeze uncooked patties for up to 15 days; fry directly from frozen, adding 1–2 minutes per side.
Pro Tips:
For a firmer texture, ensure the mashed mixture is not too wet; add a little more gram flour or breadcrumbs if needed.
Chilling the shaped patties for 15–20 minutes before frying helps them hold their shape.
A light coating of gram flour (besan) before frying enhances crispiness.