How to make Vegetable Shammi Kebabs - A starter prepared with a combination of vegetables, shallow fried and served hot with a mint chutney.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Yam (सूरन), Potatoes (आलू)

Cuisine : Indian

Course : Snacks and Starters

Vegetable Shammi Kebabs Recipe Card

Vegetable Shammi Kebabs

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 Kebabs checkout Chatpate Kand Fritters, Kand Ke Pakode, Farali Chaat. You can also find more Snacks and Starters recipes like Moong Dal Crispy Kachori, Tangdi Kabab Microwave, Chicken Makai kabab, Hamburger.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vegetable Shammi Kebabs Recipe

  • Yam boiled 400 grams

  • Potatoes boiled 2 medium

  • French beans chopped 10-12

  • Green chillies chopped 2-3

  • Ginger chopped 1 inch piece

  • Carrot chopped 1 large

  • Oil 1 teaspoons

  • Cumin seeds 1 teaspoon

  • Green peas coarsely ground 1/4 cup

  • Salt to taste

  • Fresh coriander leaves chopped 2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Cornflour/ corn starch 2 tablespoon


Step 1

Heat one tablespoon of oil in a pan. Add cumin seeds. When they begin to change colour add carrot, French beans, green peas, ginger, green chillies, salt and sauté on medium heat for two minutes.

Step 2

Transfer onto a plate and allow to cool. In a large bowl mash yam and potatoes. Add the sautéed vegetables, chopped coriander, turmeric powder, garam masala powder, red chilli powder and cornflour and mix well.

Step 3

Adjust seasoning. Divide this mixture into equal portions and shape into lemon-sized balls. Flatten these balls lightly with the palm of your hands to form kababs. Heat sufficient oil in a frying pan and shallow fry the kababs till golden.

Step 4

Drain on absorbent kitchen paper and serve hot with coriander and mint chutney.