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Subz Shami Kebab

Soft textured and smooth, these vegetarian kebabs are spiced with a coarse spice mix of cloves, cinnamon, black peppercorns and red chillies. Enriched with carrots and flavoured with ketchup, these kebabs can be a starter or a meal!

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Made With :

Aloo Mash

How to cook ?

Ingredients

1 cup vegit aloo mash.
½ cup black gram (kale channe).
1 onion - very finely chopped.
1 tbsp oil.
1 tsp ginger paste.
½ tsp garlic paste.
2 slices bread - grind in a mixer to get fresh crumbs.
salt to taste.
¼ tsp dried mango (amchoor) powder.
crush spices together to a coarse powder.
¼ tsp jeera.
1" stick dalchini.
3-4 cloves (laung).
3-4 peppercorns (saboot kali mirch).
seeds of 2 moti illaichi.
1 dry, red chilli.

Method of Preparation

Soak kale channe in water for 6-8 hours or overnight.
Put kale channe, onion and oil in a pressure cooker. Add powdered spices and 1½ cups water also. Pressure cook to give 1 whistle. After the first whistle, keep on slow fire for 20 minutes. Remove from fire and let the pressure drop by itself.
If there is extra water, dry the channas for sometime on fire. There should just be a little water, enough to grind the channas to a fine paste.
Grind to a fine paste.
Remove channa mixture to a bowl. Add ginger-garlic paste, bread, salt, vegit aloo mash, crushed spices and amchoor. Add about ½ cup water for the mixture to bind properly.
Make a small flatten ball of kebab shape with the help of wet hands .
Fry 4-5 pieces in a pan on medium flame till golden on both sides.
Serve with poodina chutney.

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Subz Shami Kebab

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