Veg Shammi Kebab, a vegetarian twist on the traditional Indian classic, is a culinary masterpiece that tantalizes the taste buds with its rich blend of flavors and enticing textures. This delectable appetizer has transcended cultural boundaries and emerged as a beloved dish worldwide.
Ingredients of Vegetarian Shammi Kebabs:
- Soya Keema (Small Nuggets): 1 Chinese Bowl
- Channa (Chickpea) Dal: 1 Chinese Bowl
- Green Peas: ½ Chinese Bowl
- Cottage Cheese/Paneer: ½ Chinese Bowl
- Spinach: One Bunch About 200 Gms
- Ginger Paste: 1 Tsp
- Garlic Paste: 1 Tsp
- Cinnamon Inch: 2 Pcs
- Bay Leaf: 2 Pcs
- Cloves: 4 Pcs
- Black Cardamom: 4 Pcs
- Dry Red Chilli Whole: 2 Pcs
- Salt: 1 Tsp or To Taste
- Coriander Powder: 1 Tsp
- Cumin Powder: 1 Tsp
- Garam Masala: ½ Tsp
- Red Chilli Powder: ¼ Tsp
- Curry Powder/Masala (Like Kitchen King): 1 Tsp
- Cornflour: 2 Tsp
- Lemon Juice: 1 Tsp
- Red Onion Finely Chopped: 1 Medium Size
- Green Coriander Finely Chopped: ½ Chinese Bowl
- Water: 2 Chinese Bowls
- Vegetable Oil for Deep Frying
How to make Vegetarian Shammi Kebabs:
- Soak the Channa (chickpea) dal in 2 Chinese bowls of water for half hour.
- Then boil it till slightly soft.
- Add Soya Keema, spinach, peas, ginger paste, garlic paste, cinnamon, bay leaves, cloves, dry red chilli whole, and black cardamom. Boil till everything is dry.
- Then remove the cinnamon, bay leaves, cloves, dry red chilli whole, and black cardamom.
- Mash or blend in blender to make a smooth paste (dough like in consistency)
- Add mashed paneer (cottage cheese), cumin powder, coriander powder, chilli powder, curry masala, garam masala, cornflour, lemon juice, salt, finely chopped onion, and green coriander. Mix well.
- Make 1-inch balls, flatten a bit and deep fry in vegetable oil. Make sure the oil is hot before frying.
To Serve:
- Once done, then place them on kitchen paper napkins to remove any extra oil.
- Shallow fry the remaining kabab in the same way. Add more oil if needed to fry the remaining batches.
- Serve them hot or warm for best taste. While serving, garnish Shammi Kebab with 1 tablespoon chopped mint leaves or chopped coriander leaves.