Veg Shammi Kabab

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  • 1 cup dried black chickpeas/kala chana
  • 1 medium sized onion, finely chopped or minced
  • 1 tbsp chopped mint leaves
  • 1 tbsp chopped coriander leaves
  • ½ tsp red chili powder
  • 1 green chili, finely chopped
  • ½ tbsp ginger grated
  • ½ tsp chaat masala powder
  • 2 tbsp besan
  • Salt to taste
  • oil for frying


  • soak the black chickpeas in water overnight of for 6-7 hours.
  • drain and pressure cook the chickpeas with enough water and salt till they are thoroughly cooked.
  • drain the cooked chickpeas and mash them with a wooden spoon or a blender or your hands.
  • just make a semi coarse mixture and not too smooth.
  • add all the rest of the ingredients and mix well.
  • make into small round shaped kababs or patties.
  • shallow fry the kababs in medium hot oil till crisp and browned on both sides.
  • you can also shallow fry the kababs with a drizzle of oil for a healthier version.
  • garnish kababs with mint leaves and serve hot.
  • serve veg kababs with some mint chutney.
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