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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 ?


  • 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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