Veg Shami Kebab is a delicious and healthy vegetarian snack made with chana dal, vegetables, and a blend of spices. This vegetarian version of the traditional Shami Kebab is perfect for those who want to enjoy the flavors of kebabs without meat. The combination of chana dal and vegetables makes these kebabs high in protein and fiber, making them a nutritious choice for a snack or appetizer.
The origins of Shami Kebab can be traced back to the Mughal era, where it was traditionally made with minced meat and chana dal. The vegetarian version retains the essence of the original recipe while offering a plant-based alternative. These kebabs are not only tasty but also packed with nutrients, making them a great addition to any meal.
Veg Shami Kebab
Ingredients
For the Veg Shami Kebab:
- 1 cup chana dal split chickpeas, soaked for 4-5 hours
- 1 large potato boiled and mashed
- 1 medium carrot grated
- 1/2 cup green peas boiled and mashed
- 1 medium onion finely chopped
- 2-3 green chilies finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- Salt to taste
- 2 tbsp fresh coriander leaves chopped
- 2 tbsp fresh mint leaves chopped
- 2-3 tbsp oil for shallow frying
Instructions
Step 1: Prepare the Chana Dal Mixture
- Drain the soaked chana dal and add it to a pressure cooker with enough water to cover the dal.
- Cook for 3-4 whistles or until the dal is soft but not mushy. Drain any excess water and let it cool.
- In a food processor, blend the cooked chana dal to a coarse paste.
Step 2: Make the Kebab Mixture
- In a large mixing bowl, combine the chana dal paste, boiled and mashed potato, grated carrot, boiled and mashed green peas, finely chopped onion, green chilies, and ginger-garlic paste.
- Add cumin powder, coriander powder, garam masala, red chili powder, turmeric powder, and salt. Mix well.
- Add chopped coriander leaves and mint leaves. Mix until all ingredients are well combined.
Step 3: Shape the Kebabs
- Take small portions of the mixture and shape them into round, flat patties.
- Repeat until all the mixture is used up.
Step 4: Fry the Kebabs
- Heat oil in a non-stick pan over medium heat.
- Place the kebabs in the pan and shallow fry them until they are golden brown and crispy on both sides.
- Remove and drain on paper towels.
Step 5: Serve
- Serve the Veg Shami Kebabs hot with green chutney or tomato ketchup.
Tips and Information
- Chana Dal: Ensure the chana dal is cooked well but not mushy to maintain the texture of the kebabs.
- Binding: If the mixture is too soft, you can add a little besan (gram flour) to help bind the kebabs.
- Frying: Shallow fry on medium heat to ensure the kebabs cook evenly and become crispy.

Making Veg Shami Kebab at home is simple and allows you to enjoy a fresh, homemade version of this classic snack. Whether you’re familiar with Indian cuisine or trying it for the first time, Veg Shami Kebab is sure to impress with its rich flavors and wholesome ingredients.