Veg shammi kebab

                                                                       VEG SHAMMI KEBAB / KALE CHANNE KE KEBAB

INGREDIENTS

• Kala chana / black chick peas – 250 gms
• Finely chopped onion – 1
• Finely chopped green chilli – 1
• Ginger garlic paste – 1 tsp
• Very finely chopped coriander leaves + mint leaves – 2 or 3 tbsp
• Chilli pwdr – ½ tsp
• Garam masala pwdr – ½ tsp
• Kasoori methi pwdr – ¼ tsp [ optional ]
• Roasted gram flour / besan – 2 or 3 tbsp for binding
• Salt to taste
• Oil for deep frying or shallow frying

PREPARATION

Soak the chana overnight . Next day pressure cook it with little salt till soft not mushy . Once done drain of the excess water – there should be no moisture – wipe it or dry it  . Blend this to a coarse mixture not smooth . Keep aside .

METHOD

Take the blended chana in a mixing bowl or plate .

Add the other ingredients except oil .

Mix well with clean hands .

Divide the mixture into small portions. [ lemon size ]

Grease your hands and roll each portion into a smooth ball .

Flatten the balls with your palms .

If time provides refrigerate for sometime or fry it .

Heat oil in a deep pan .

Once the oil is hot ,slide in the kebabs  .

Fry few at a time – don’t crowd the pan .

Fry it on all sides till golden colour .

Drain and remove on an absorbent paper .

Garnish with onion rings and mint leaves .

Serve with any chutneys / sauce /dips .

***  just check first by frying one kebab to see whether the binding is ok . If the kebabs break then add more gram flour .

Best is shallow frying .

NOTES

1. Don’t grind it to a smooth mixture , just pulse beat it . You can also mash it with a masher .
2. For binding you can also add mashed potato .
3. You can also bake it in oven .
4. I added kasoori methi pwdr for more flavour .
5. You can also roll the tikkis in bread crumbs for more crispiness .
6. You can also use white kabuli chana .
7. If you are a eggetarian ,then add 1 egg for binding .

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