Vegetarian Shami Kebab Recipe (Chane Ke Kebab)
The Vegetarian Shami Kebab, also known as Chane Ke Kebab, is a delightful and wholesome vegetarian dish that’s bursting with flavor and texture. A healthy and protein-rich snack, this recipe is made with chickpeas, potatoes, paneer, and a variety of aromatic spices, making it the perfect appetizer to serve at parties or casual gatherings. The kebabs are seasoned with fennel seeds, chaat masala, and cumin powder, giving them a deliciously earthy and tangy flavor.
You can make these vegetarian kebabs with either Kabuli Chana (white chickpeas) or Kala Chana (dark brown chickpeas), both of which contribute to a satisfying texture. The beauty of this recipe lies in its versatility – you can prepare the kebab dough ahead of time and simply pan-fry them when you’re ready to serve. Whether you’re entertaining guests or enjoying a cozy family meal, these kebabs are sure to please everyone at the table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1 cup (cooked) |
| Ginger (grated) | 1 inch |
| Coriander (Dhania) Leaves | 5 sprigs (finely chopped) |
| Fennel Seeds (Saunf) | 1 tablespoon |
| Potatoes (Aloo) | 2 (boiled and mashed) |
| Paneer (Homemade Cottage Cheese) | 50 grams |
| Gram Flour (Besan) | 2 tablespoons |
| Chaat Masala Powder | 1 teaspoon |
| Cumin Powder (Jeera) | ½ teaspoon |
| Red Chilli Powder | ½ teaspoon |
| Salt | To taste |
| Oil | For cooking (for pan-frying) |
Allergen Information:
- Contains dairy (paneer) and chickpeas, making this recipe unsuitable for those with dairy or legume allergies.
Dietary Preference:
- Vegetarian
- Can be made vegan by substituting paneer with a plant-based alternative.
Preparation Time: 15 minutes
Cook Time: 90 minutes
Instructions
Step 1: Preparing the Chickpeas
To start, soak the Kabuli Chana (white chickpeas) in water for at least 8 hours or overnight to ensure they soften for cooking. After soaking, cook the chickpeas with a pinch of salt until they are very soft and mashable.
To cook the chickpeas, add them to a pressure cooker along with 3½ cups of water and a pinch of salt. Close the lid and cook on medium-high heat until you hear 5 to 6 whistles. Once the pressure cooker has whistled, reduce the heat to low and simmer for 20 minutes. After this, turn off the heat and allow the pressure to release naturally, which will take another 15 minutes.
After the pressure has been released, carefully drain the excess water from the chickpeas. You can reserve the water to use for stocks, soups, or cooking rice, as it contains nutrients and flavor.
Step 2: Preparing the Kebab Mixture
Transfer the cooked chickpeas into a food processor. Add the grated ginger, chaat masala powder, cumin powder, red chili powder, fennel seeds, salt, and a handful of mint leaves (if available). Pulse the ingredients together until you achieve a coarse batter, ensuring there’s no excess water added.
Step 3: Adding Additional Ingredients
Now, place the coarse chickpea mixture into a mixing bowl. Add the boiled and mashed potatoes, paneer (homemade cottage cheese), and gram flour (besan) into the mixture. Mix everything together until well combined. Taste the mixture and adjust the seasoning, adding more salt or spices as needed.
Step 4: Shaping the Kebabs
Divide the kebab mixture into 8 to 10 equal portions. Roll each portion into small round balls and gently flatten them into round discs to form kebabs. Be gentle while shaping them to ensure they hold together well.
Step 5: Pan-Frying the Kebabs
Preheat a non-stick pan or skillet on medium heat and lightly grease it with oil. Carefully place the shaped kebabs onto the pan. Drizzle a few drops of oil on top of each kebab and cook them on both sides, flipping gently, until they become lightly crisp and golden brown. This should take around 3-4 minutes per side.
Continue cooking the rest of the kebabs in batches, ensuring they are evenly fried and crispy. Adjust the heat as necessary to prevent burning.
Step 6: Serving
Once the kebabs are perfectly crisp and golden, transfer them to a serving platter. Serve them hot with a side of green chutney or yogurt for dipping.
Tips for Making the Perfect Vegetarian Shami Kebab:
- Soaking Chickpeas: Soaking chickpeas for a longer period ensures they cook thoroughly and have a smooth texture when mashed.
- Adjusting Spice Levels: If you prefer your kebabs spicier, increase the amount of red chili powder or cumin powder.
- Paneer Substitute: If you’re looking for a vegan version, you can replace paneer with crumbled tofu or any other plant-based cheese alternative.
- Make Ahead Option: You can prepare the kebab dough ahead of time and refrigerate it. When ready to serve, just shape the kebabs and pan-fry them.
Conclusion
These Vegetarian Shami Kebabs (Chane Ke Kebab) are not just delicious but also nutritious, thanks to the chickpeas and paneer. They’re perfect as an appetizer or a snack and are sure to be a hit at your next gathering. The crispy exterior and soft, flavorful interior make every bite a delightful experience. So, whether you are hosting a party or just craving a savory snack, these kebabs offer a fantastic vegetarian alternative to traditional meat kebabs.
