How to make Vegetable Shammi Kabab - Delicious grilled vegetable kababs.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Yam (सूरन), Potatoes (आलू)
Cuisine : Indian
Course : Snacks and Starters
Vegetable Shammi Kabab Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Vegetable Shammi Kabab checkout Chatpate Kand Fritters, Kand Ke Pakode, Farali Chaat. You can also find more Snacks and Starters recipes like Sichuan Chilli Potatoes, Dal Moth Samosa, Tuna Fish Cakes, Crispy Lamb.
Prep Time : 1.30-2 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Vegetable Shammi Kabab Recipe
Yam cut into 1 inch pieces 200 grams
Potatoes cut into 1 inch pieces 2 medium
Split Bengal gram (chana dal) soaked 4 tablespoons
Carrot grated 1 large
French beans finely chopped 10-12
Green peas coarsely ground 1/4 cup
Cumin seeds 1 teaspoon
Ginger finely chopped 1 inch piece
Green chillies finely chopped 2-3
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Turmeric powder 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Lemon juice 5 teaspoons
Method
Step 1
Drain chana dal and transfer into a non stick pan. Add yam and potatoes and one and a half cups of water. Cover and cook till soft and completely dry.
Step 2
Heat a non-stick pan. Add cumin seeds and roast lightly. Add carrot, French beans, green peas, ginger, green chillies and salt and sauté on medium heat for two minutes.
Step 3
Transfer to a plate and cool. Grind the chana dal mixture along with the sautéed vegetables to a smooth mixture. Add coriander leaves, turmeric powder, garam masala powder, red chilli powder, and lemon juice and mix well.
Step 4
Adjust seasoning. Divide this mixture into sixteen equal portions and shape into balls. Flatten lightly in the palm of your hand to form kababs.
Step 5
Refrigerate for an hour. Heat the Grill Pan and place the kababs in it and cook, turning sides, till golden brown on both sides. Serve hot with coriander and mint chutney.
