Vegetarian Shammi Kebab

Vegetarian Shammi Kebab is a popular awadhi dish made from coarsely grounded lentils and spices. The kebabs can be made using kale chane (black chickpea) or kabuli chana (yellow chickpea). Since the kebabs are made using chickpeas , the dish is also referred to as chane ke kebab. The kebabs are succulent and delicious. They make a wholesome starter dish and are melt in the mouth types. Usually they are served with salad and green chutney.  But they can also be paired with bread in a sandwich , or with bun in a burger. You can serve them with pita bread too.

Before we move towards the recipe lets know little about Awadhi cuisine. Awadhi cuisine is a cuisine native to the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East , and Northern India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad.

                                                     

Kebabs are the integral part of Awadhi. Lucknow is proud of its Kebabs. There are several varieties of popular kebabs in Awadhi cuisine viz. Kakori kebabs, Galawat ke Kebabs, Shami kebabs , Boti Kebabs, Patili-ke-Kebabs , Ghutwa kebabs and Seekh kebabs are among the known varieties. The kebabs of Awadhi cuisine are distinct from the kebabs of Punjab as Awadhi kebabs are grilled on a chula and sometimes in a skillet as opposed to grilled in a tandoor in Punjab. Awadhi kebabs are also called "chula" kebabs whereas the kebabs of Punjab are called "tandori" kebabs.

Source : Wikipedia 

 

This shammi kebabs are made using kale chane (black chickpeas). The boiled chickpeas are mashed and a sauted onion ginger preparation with spices is added to it. Coriander leaves are added and then the mixture is shaped to kebabs. We may add boiled potato , or paneer (Indian cottage cheese) in the mixture. I have partially adapted the recipe from vahrevah.com , where the kebabs are stuffed instead of keeping them plain. Stuffing can be of paneer or khoya. I have stuffed the kebabs with khoya (milk solids) and pomegranate spiced mixture. The recipe is very simple and easy to follow. The kebab dough can be prepared and the kebabs can be shaped ahead of time and just pan fried before serving them at parties. 

 

A look at the health benefits of eating black chickpeas in our diet. Black chickpea is loaded with nutrients like iron, protein, copper and vitamins, all of which are good for building your immune system. It acts as a major source of protein for vegetarians , is a good source of fibre, helps in regulating the blood sugar level. It also helps in reducing weight and helps avoid the formation of acids in the body. 

Kala chana prevents bloating and also keeps the digestive system strong.  In addition, it contains phytochemicals called saponins which are very good in preventing cancer. A good amount of choline is also present, which helps in developing the brain.
Source ”http://indianexpress.com/article/lifestyle/health/5-health-benefits-of-black-chickpeas-3092425/
 

Preparation time: 8 hours
Cooking time: 30 minutes
Servings : 4

Ingredients :

• 1 cup brown chickpea / kala chana
• 2 tablespoon split and skinned Bengal gram / chana dal
• 1 onion finely chopped
• 1/2 inch ginger piece
• 2 green chilies
• 1/4 cup finely chopped fresh coriander leaves
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1 /2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon amchur powder ( raw mango powder)
• Salt to taste
• 2-3 tablespoon ghee or cooking oil for pan frying the kababs

For the stuffing :

• 1/4 cup milk solids / khoya
• 1/4 cup pomegranate arils 
• 1 /2 teaspoon red chili powder.
• 1 teaspoon chaat masala

Method: 

1. Wash and soak the black chickpeas along with the skinned and split Bengal gram in enough water for 6-8 hours. Drain and add them to a pressure cooker with 3 cups of water and salt and pressure cook for 2-3 whistles on medium flame.

  2. The chickpeas should cook well and we should we able to mash it with fingers. Drain the chickpeas. Reserve the water. We may need little while binding the kebabs. Remaining water can be used in soups or dal.

  3. Crush the chickpeas in a food processor or using grinder .

  4. Take 1 teaspoon oil and heat in a pan. Add cumin seeds. Once the seeds crackle , add finely chopped onions and fry until they turn soft.

  5. Make a paste of ginger and green chilies and add it to the onions. Saute for 1-2 minutes on low flame. 

  6. Add turmeric powder, red chili powder, garam masala, amchur powder and salt. Mix well and stir fry for another 30 seconds.

  7. Add this spiced onion ginger mixture to the crushed chickpeas along with fresh coriander leaves. Mix well and make a dough. Use little reserved water from step 2 if required while doing so.

  8. For the stuffing take khoya, pomegranate arils in a plate. Add chaat masala and red chili powder and mix well.

  9. For making the kebabs, take a portion from the chickpea dough and flatten it on the palm. Add the stuffing on it and close it and shape into round shape kebabs. Repeat the same and make rest of the kebabs.

  10. Heat oil or ghee in a pan and place the kebabs over it. Pan fry the kebabs on low to medium heat until golden brown from both sides, be delicately while flipping the kebabs as they are very soft and may break while doing so.

  11. Serve the delicious vegetarian shammi kebab with salad and green chutney and enjoy with loved ones.

  Notes : 

• Stuffing the kebab is entirely optional but it certainly takes the dish to another level .
• The kebabs are very soft and tend to break if not handled with care , especially during flipping step.
• The recipe can be made even with regular white chickpeas (kabuli chana).
• The water used for cooking the chickpeas can be used in dals and soups and also while making this kebabs, if the dough becomes dry.

Sending this recipe to #115th #FoodieMondayBlogHop where the theme for this week is #AwadhiCuisine .