Vegetable Shami Kabab

A delicate and melt in the mouth vegetable shami kabab made with cooked vegetables like raw banana and potato along with the lentils and shami kabab spices. This recipe is specially designed for all the vegetarian readers who can still taste the shami without compromising on the rich flavors and essence of this unique kabab.





Ingredients:

• 2 large raw bananas 
• 3/4  cup chana dal washed & soaked
• 1 onion chopped
• 1 tbsp ginger & garlic paste
• 2 tsp red chilli powder
• 2 tsp coriander powder
• 1 tsp roasted cumin powder
• 1 tsp black pepper powder
• Salt to taste
• 1 medium size potato boiled and mashed
• 2 green chillies chopped
• 1 cup chopped green coriander leaves
• 1/2 cup mint leaves chopped
• 1 tbsp lemon juice
• 1 egg
• 1 tsp garam masala powder
• 4 to 5 tbsp of cooking oil

Preparation:

• Soak chana dal for 30 minutes
• Boil the raw bananas in a pressure cooker with the skin. When it is fully cooked, remove the skin and mash. Set aside to cool.
• Keep the boiled and mashed potato ready.
• Chop coriander leaves, mint leaves and green chili.

Method:

1. Heat oil in a pan and fry onion till soft and light golden in color. Add 1 tbsp ginger & garlic paste and cook for half a minute.
2. Then add soaked chana dal, 2 tsp red chilli powder, 2 tsp coriander powder, 1 tsp roasted cumin powder, 1 tsp black pepper powder and salt to taste. Add half cup of water and cook till chana dal is almost 80% done and all the water has dried. (Chana dal should not be over cooked and soft, it should be firm)
3. To this add mashed raw banana and cook for 1 minute till it is well combined with masala and there should be a dry mixture with no water left. Check the salt and adjust. Remove from heat and set aside to cool.
4. Put the banana mixture in a chopper and pulse (grind) for few seconds, the mixture should be coarse and not smooth.
5. Remove it in a large mixing bowl and add mashed potato, 2 green chillies chopped, 1 cup chopped green coriander leaves, 1/2 cup mint leaves chopped, 1 tbsp lemon juice, 1 egg and 1 tsp garam masala powder.
6. Mix everything well, taste the mixture and adjust the masala and salt.
7. Take a handful of mixture, form into kababs of desired shapes and shallow fry. Serve hot with mint chutney.

Note: After forming the cutlets into desired shapes, you can freeze them for later use. Can be freezed for 2 weeks.

The bananas which I have used is 'Nendrabale' they are raw and big in size and also retain the firmness even after it is cooked.

Step by step pictures