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Vegetarian Shammi Kebab

Poonam Bachhav
480 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Vegetarian Shammi Kebab RECIPE

Vegetarian Shammi Kebab is a popular Awadhi dish made from coarsely grounded lentils and spices.The kebabs are succulent and delicious. They make a wholesome starter dish and are melt in the mouth types. Usually they are served with salad and green chutney. But they can also be paired with bread in a sandwich , or with bun in a burger. You can serve them with pita bread too. This shammi kebabs are made using kale chane (black chickpeas). The boiled chickpeas are mashed and a sauted onion ginger preparation with spices is added to it.

Recipe Tags

  • Veg
  • Easy
  • Awadhi
  • Pan fry
  • Boiling
  • Sauteeing
  • Appetizers
  • Healthy

Ingredients Serving: 4

  1. 1 cup brown chickpea / kala chana
  2. 2 tablespoon split and skinned Bengal gram / chana dal
  3. 1 onion finely chopped
  4. 1/2 inch ginger piece
  5. 2 green chilies
  6. 1/4 cup finely chopped fresh coriander leaves
  7. 1/4 teaspoon cumin seeds
  8. 1/4 teaspoon turmeric powder
  9. 1 /2 teaspoon red chili powder
  10. 1/2 teaspoon garam masala
  11. 1/4 teaspoon amchur powder ( raw mango powder)
  12. Salt to taste
  13. 2-3 tablespoon ghee or cooking oil for pan frying the kababs
  14. For the stuffing : 1/4 cup milk solids / khoya
  15. 1/4 cup pomegranate arils
  16. 1 /2 teaspoon red chili powder.
  17. 1 teaspoon chaat masala


  1. Wash and soak the black chickpeas along with the skinned and split Bengal gram in enough water for 6-8 hours. Drain and add them to a pressure cooker with 3 cups of water and salt and pressure cook for 2-3 whistles on medium flame.
  2. The chickpeas should cook well and we should we able to mash it with fingers. Drain the chickpeas. Reserve the water. We may need little while binding the kebabs.
  3. Crush the chickpeas in a food processor or using grinder .
  4. Take 1 teaspoon oil and heat in a pan. Add cumin seeds. Once the seeds crackle , add finely chopped onions and fry until they turn soft.
  5. Make a paste of ginger and green chilies and add it to the onions. Saute for 1-2 minutes on low flame.
  6. Add turmeric powder, red chili powder, garam masala, amchur powder and salt. Mix well and stir fry for another 30 seconds.
  7. Add this spiced onion ginger mixture to the crushed chickpeas along with fresh coriander leaves. Mix well and make a dough. Use little reserved water from step 2 if required while doing so.
  8. For the stuffing take khoya, pomegranate arils in a plate. Add chaat masala and red chili powder and mix well.
  9. For making the kebabs, take a portion from the chickpea dough and flatten it on the palm. Add the stuffing on it and close it and shape into round shape kebabs. Repeat the same and make rest of the kebabs.
  10. Heat oil or ghee in a pan. Pan fry the kebabs on low to medium heat until golden brown from both sides, be delicately while flipping the kebabs as they are very soft and may break while doing so.
  11. Serve the delicious vegetarian shammi kebab with salad and green chutney and enjoy with loved ones.

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Manvi Chauhan
Manvi Chauhan   Nov-03-2017

Nice presentation.

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