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Veg Shami Kebab

Updated: Mar 25, 2023

Shami kebab has been one of the most distinguished flavors to be a part of the Mughlai/ Indian kitchens and have been still on the top favorite list.

Ready in: 50 minutes

Makes: 4 serving


It can be accompanied with green chutney, red chilli chutney or flavoured yogurt.

You change lobia with rajma or black bengal gram.

It will be really soft and fragile so be very careful while frying it.


  • 2 cups kabuli chana (soaked for 2 hours in hot water)

  • 1 cup lobia (black eyed peas also soaked for 2 hours)

  • 3 green chillies chop

  • Coriander chop

  • Salt

  • 1 tsp red chilli flakes

  • 2 tbsp roasted besan

  • 4 to 5 cloves of garlic

  • 1 tsp anardana

  • 4 to 5 dried red chillies

  • 1 medium sized onion chopped

  • 1 tsp jeera powder

  • 1 tsp crushed coriander seeds

  • 1 tbsp whole garam masala

  • 1 inch piece of ginger.

  • 1 cup water for boiling


  1. Wash both lobia and chana with warm water.

  2. In a pressure cooker add the dal chopped ginger, garlic cloves, whole garam masala, dry red chillies, anardana and water, let it cook until it gets 3 whistles.

  3. Check if the dal is cooked and easily mashing, cool once it's ready.

  4. Pulse in a mixer grinder into a coarse paste.

  5. Add chopped chillies, coriander, onions, anardana and roasted besan, adjust salt, pepper.

  6. Make 75 grams tikkis or as desired and refrigerate for 10 mins.

  7. Shallow fry in oil and serve hot with mint chutney or any chutney of your choice.

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