Description

A delicious and protein-packed twist on the classic Shami Kebab! This vegetarian version keeps all the rich flavors and crispy textures while using black chickpeas, lentils, and aromatic spices. Perfect for snacks, wraps, or burgers!

Ingredients

Scale

1 cup black chickpeas (Kala Chana), soaked overnight
½ cup chana dal (Bengal gram lentils), soaked for 2 hours
1 onion, finely chopped
1 tsp ginger paste
1 tsp garlic paste
1 tsp cumin powder
1 tsp coriander powder
½ tsp garam masala
½ tsp red chili powder
2 tbsp gram flour (besan) or gluten-free breadcrumbs
2 tbsp chopped coriander leaves
1 tbsp chopped mint leaves
Salt to taste
1 tbsp oil for sautéing + more for shallow frying

Cook Mode Prevent your screen from going dark

Instructions

- Cook the Chickpeas & Lentils
  - Drain soaked black chickpeas and chana dal.
  - Pressure cook them with water, salt, and a pinch of turmeric until soft.
  - Drain excess water and let them cool.
- Prepare the Spice Mixture
  - Heat 1 tbsp oil in a pan. Add chopped onions and sauté until golden.
  - Add ginger and garlic paste, cooking for 1-2 minutes.
  - Stir in cumin powder, coriander powder, garam masala, and red chili powder. Toast for 30 seconds and remove from heat.
- Blend the Kebab Mixture
  - In a food processor, add cooked chickpeas and lentils.
  - Add the sautéed spice mixture, blending into a coarse mixture.
  - Transfer to a bowl and mix in gram flour, chopped coriander, and mint.
- Shape & Rest
  - Take small portions of the mixture and form round, flat patties.
  - Place on a plate and let them rest for 10 minutes.
- Cooking Options
  - Shallow Frying: Heat oil in a pan and cook each kebab until golden brown on both sides.
  - Baking: Preheat oven to 200°C (400°F), brush kebabs with oil, and bake for 20-25 minutes, flipping halfway.
  - Air Frying: Preheat air fryer to 180°C (350°F) and air fry for 15 minutes, flipping once.
- Serve & Enjoy!
  - Pair with mint chutney, onion rings, and lemon wedges, or use in wraps, burgers, or rice bowls.

Notes

Consistency is Key – Ensure the mixture is slightly coarse, not a fine paste. If it’s too wet, add more gram flour or gluten-free breadcrumbs to prevent the kebabs from breaking while cooking.

Let the Mixture Rest – After shaping the kebabs, let them rest for at least 10 minutes. This helps them firm up, making them easier to cook without falling apart.

Cooking Method Matters – Shallow frying gives the crispiest texture, but for a healthier version, baking or air frying works well while keeping them flavorful and light.

Would you like any serving suggestions or additional variations?

Prep Time: 15 mins
Cook Time: 30 mins