Vegetarian Shami Kabab | Black Chana Cutlet | Spicy Kitchen2016-06-20
- Yield: 10
- Servings: 5
- Prep Time: 15m
- Cook Time: 10m
- Ready In: 10m
Vegetarian Shami Kabab or black chana cutlet is a highly nutritious and delicious starter. We all know that kababs are perfect starters. This vegetarian shammi kabab is made with black chana and it is very easy to make protein rich snack. It is a very popular Awadhi dish.
Black chana is very popular in Kerala as we used to make our famous breakfast dish Puttu and Kadala Curry. In Kerala black chana is known as ‘Kadala’. I have already posted two variation in kadala curry one Black chana with roasted coconut (nadan varutharacha kadala curry) and another one Kadala curry without coconut.
You can also check for the recipe of Kala Chana Chaat which is super tasty and perfect to serve as a four O’s clock snack. This shami kabab is very easy to make and we need some basic ingredients. Hope you all will like this healthy vegetarian shami Kabab with black chana. Please try it out and lit me know how it turned out for you.
Other healthy cutlet recipes
Aloo paneer tikki (potato cottage cheese cutlet)
Aloo poha tikki(potato beaten rice cutlet)
Soya aloo tikki(meal maker potato cutlet)
Potato spinach rolls
balck chana kabab(vegetarian shammi kabab)
How to make Vegetarian Shami Kabab (black chana cutlet)
1 cup of black chana | black chick peas
1 no of onion
2 no of green chillies
1 spn. of crushed ginger
1 tbsp. of coriander leaves
1 tbsp. of mint leaves
1/6 spn of pepper powder
1/4 spn. of turmeric powder
1/2 spn. of chilli powder
1/2 spn. of coriander powder
1/4 spn. of garam masala
salt as required
2 tbps. of oil for fry
Soak black chana in 3 cup of water for 4-5 hours.
Pressure cook soaked chana with 1 glass of water and salt till it thoroughly cooked.(4-5 whistle in medium flame)
Drain it and keep aside.
Take a large mixing bowl and add cooked chana. Mash well with a ladle, blender or with hands. Make a coarse mix not a smooth paste.
Add all other ingredients except oil. Mix well.
Make small round patties with the the mix.
Heat oil in a pan and shallow fry the kababs till brown color.
Serve with Mint chutney