Vegetarian Shami Kebab Recipe (Chane Ke Kebab)
A vegetarian Awadhi recipe with kabuli chana (white chickpeas) - cooked, inch ginger - grated, sprig coriander (dhania) leaves - finely chopped. Ready in 1h 45m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
27 steps- 1
To begin making the Shami Kebab Recipe, we will first soak the chickpeas for at least 8 hours
- 2
After the soaking period, cook the chickpeas along with salt until very soft
salt - to taste - 3
If you press the chickpea between your fingers it should mash easily
- 4
To cook the chickpeas, place the chickpeas in the pressure cooker, add salt and 3-½ cups of water
salt - to taste - 5
Cover the pressure cooker, place the weight on and pressure cook until you hear 5 to 6 whistles
- 6
After 5 to 6 whistles, turn the heat to low the simmer for about 20 minutes
- 7
After 20 minutes of simmering, turn off the heat
- 8
Allow the pressure to release naturally
- 9
The chickpeas will continue to cook under the pressure that exists in the cooker
- 10
This will take another 15 minutes
- 11
Once the chickpeas are cooked through completely, drain the excess water
kabuli chana (white chickpeas) - cooked(1 cup) - 12
You can use the water in stocks or soups or even cooking rice
sunflower oil - for cooking - 13
We will now begin to make the Vegetarian Shami Kebabs
- 14
Add the chickpeas into a food processor, along with the chaat masala, cumin powder, red chilli powder, fennel seeds, ginger, salt and mint leaves
inch ginger - grated(1)sprig coriander (dhania) leaves - finely chopped(5)fennel seeds (saunf)(1 tablespoon)chaat masala powder(1 teaspoon)cumin powder (jeera)(1/2 teaspoon)red chilli powder(1/2 teaspoon)salt - to taste - 15
Pulse until you have a coarse batter
- 16
Try to make a batter without adding any water
- 17
Transfer the chickpea batter to a mixing bowl; add the mashed potato, paneer and gram flour into the Shami Kebab Mixture
potatoes (aloo) - boiled and mashed(2)paneer (homemade cottage cheese)(50 grams)tablespoons flour (besan)(2 gram) - 18
Combine it well into the mixture
- 19
Check the salt and spice levels and adjust to suit your taste
salt - to taste - 20
Divide the mixture into 8 to 10 equal portions
- 21
Shape the portions into round circular discs
- 22
Our final steps is to cook the Vegetarian Shami Kebabs (Chane ke Kebabs)
- 23
To do that, preheat a pan and grease it with oil
- 24
Place the shaped Kebab portions on the preheated skillet
- 25
Drizzle a few drops of oil over the kebabs and pan fry them on both sides until lightly crisp and browned on both sides
- 26
Proceed the same way to make the remaining Vegetarian Shami Kebabs and serve warm
- 27
Place the Vegetarian Shammi Kebab (Chane Ke Kebab) on a serving platter and serve it along with Green Chutney
Rate this recipe
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Vegetarian Shami Kebab Recipe (Chane Ke Kebab)
A vegetarian Awadhi recipe with kabuli chana (white chickpeas) - cooked, inch ginger - grated, sprig coriander (dhania) leaves - finely chopped. Ready in 1h 45m, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
27 steps- 1
To begin making the Shami Kebab Recipe, we will first soak the chickpeas for at least 8 hours
- 2
After the soaking period, cook the chickpeas along with salt until very soft
salt - to taste - 3
If you press the chickpea between your fingers it should mash easily
- 4
To cook the chickpeas, place the chickpeas in the pressure cooker, add salt and 3-½ cups of water
salt - to taste - 5
Cover the pressure cooker, place the weight on and pressure cook until you hear 5 to 6 whistles
- 6
After 5 to 6 whistles, turn the heat to low the simmer for about 20 minutes
- 7
After 20 minutes of simmering, turn off the heat
- 8
Allow the pressure to release naturally
- 9
The chickpeas will continue to cook under the pressure that exists in the cooker
- 10
This will take another 15 minutes
- 11
Once the chickpeas are cooked through completely, drain the excess water
kabuli chana (white chickpeas) - cooked(1 cup) - 12
You can use the water in stocks or soups or even cooking rice
sunflower oil - for cooking - 13
We will now begin to make the Vegetarian Shami Kebabs
- 14
Add the chickpeas into a food processor, along with the chaat masala, cumin powder, red chilli powder, fennel seeds, ginger, salt and mint leaves
inch ginger - grated(1)sprig coriander (dhania) leaves - finely chopped(5)fennel seeds (saunf)(1 tablespoon)chaat masala powder(1 teaspoon)cumin powder (jeera)(1/2 teaspoon)red chilli powder(1/2 teaspoon)salt - to taste - 15
Pulse until you have a coarse batter
- 16
Try to make a batter without adding any water
- 17
Transfer the chickpea batter to a mixing bowl; add the mashed potato, paneer and gram flour into the Shami Kebab Mixture
potatoes (aloo) - boiled and mashed(2)paneer (homemade cottage cheese)(50 grams)tablespoons flour (besan)(2 gram) - 18
Combine it well into the mixture
- 19
Check the salt and spice levels and adjust to suit your taste
salt - to taste - 20
Divide the mixture into 8 to 10 equal portions
- 21
Shape the portions into round circular discs
- 22
Our final steps is to cook the Vegetarian Shami Kebabs (Chane ke Kebabs)
- 23
To do that, preheat a pan and grease it with oil
- 24
Place the shaped Kebab portions on the preheated skillet
- 25
Drizzle a few drops of oil over the kebabs and pan fry them on both sides until lightly crisp and browned on both sides
- 26
Proceed the same way to make the remaining Vegetarian Shami Kebabs and serve warm
- 27
Place the Vegetarian Shammi Kebab (Chane Ke Kebab) on a serving platter and serve it along with Green Chutney
Rate this recipe
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