Veg Shami Kebab Recipe

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Veg Shami Kebab

Veg Shami Kebab is a Mughal delicacy, prepared by using minced meat and flavored with a bunch of spices and seasonings. The vegetarian version keeps the seasonings and flavors the same, only the meat is replaced by chickpeas, black chana or even minced soya granules. It is a very popular snack especially in places where the Mughal influence on cuisine is predominant.

Course Breakfast
Cuisine Mughlai
Prep Time 10 hours
Cook Time 30 minutes
Total Time 10 hours 30 minutes
Servings 12 medium sized kababs
Calories 50 kcal
Author Anju Bhagnari


  • 100 grams Kabuli Chana (soaked overnight)
  • 1 Green Chilli
  • 1 small Onion (finely chopped)
  • 4 Garlic Pods
  • 1 inch Ginger Piece
  • 1 tablespoon Fresh Coriander Leaves (finely chopped)
  • ½ teaspoon Red Chilli Powder
  • ½ teaspoon Garam Masala Powder
  • 2 Bread Slices (moistened)
  • 20 grams Maida
  • 10 grams Corn Flour
  • 3 tablespoons Bread Crumbs
  • Salt to taste
  • Oil as needed
  • Water as needed


  1. Take maida, corn flour, and a little salt in a bowl.

  2. Add water to make a thin slurry. Keep aside.
  3. Take the soaked chickpeas in a pressure cooker.

  4. Add 3 glasses of water and a little salt.

  5. Pressure cook on high flame till 4 whistles.

  6. Let the pressure release on its own.

  7. Drain them in a sieve and let them stand till they become dry.

    Veg Shami Kebab cooking process
  8. Reserve the drained water and use it in some other dish like dal, gravy, soup etc.

  9. Take the dried up chickpeas in a mixer jar.

  10. Add ginger, garlic, and green chilli.

  11. Pulse to get a coarse mixture.

  12. Remove it in a plate.

  13. Add finely chopped onion, salt, red chilli powder, garam masala powder, and coriander leaves.

  14. Bring the mixture together.

    Mixture for Veg Shami Kebab
  15. Squeeze the moistened bread slices well and add to the kebab mixture.

  16. Mix everything and adjust seasonings if needed.

  17. Make equal size balls and slightly press each to flatten.

  18. Place a non-stick pan over low heat.

  19. Let it warm up.
  20. Now, dip a few kababs in the maida slurry.

  21. Place them in the breadcrumbs till they get coated well.

  22. Shallow fry both the sides till they turn crisp and crunchy.

    Shallow frying Veg Shami Kebabs
  23. Apply little oil on both the sides of the kebab while cooking.

  24. Ready all the kebabs similarly and serve hot with mint chutney, lime juice, and onion roundels.
    How to make Veg Shami Kebab

Recipe Notes

Be careful about adding salt, as it is being added at various stages.


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