Vegetable Shammi Kabab
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Ingredients
| Yam (suran), cut into 1 inch pieces | 200 gms |
| Potatoes, cut into 1 inch pieces | 2 medium |
| Split Bengal gram (chana dal), soaked | 4 tbsps. |
| Carrot, grated | 1 large |
| French beans, finely chopped | 10-12 no’s |
| Green peas, coarsely ground | ¼ cup |
| Cumin seeds | 1 tsp. |
| Ginger, finely chopped | 1 inch |
| Green chilies, finely chopped | 2-3 |
| Salt | To taste |
| Fresh coriander leaves, chopped | 2 tbsps. |
| Turmeric powder | ¼ tsp. |
| Garam masala powder | ½ tsp. |
| Red chilli powder | ½ tsp. |
| Lemon juice | 5 tsps. |
| Method |
| 1. Drain chana dal and transfer into a non stick pan. Add yam and potatoes and one and a half cups of water. Cover and cook till soft and completely dry. |
| 2. Heat a non-stick pan. Add cumin seeds and roast lightly. Add carrot, French beans, green peas, ginger, green chillies and salt and sauté on medium heat for two minutes. Transfer to a plate and cool. |
| 3. Grind the chana dal mixture along with the sautéed vegetables to a smooth mixture. |
| 4. Add coriander leaves, turmeric powder, garam masala powder, red chilli powder, and lemon juice and mix well. Adjust seasoning. |
| 5. Divide this mixture into sixteen equal portions and shape into balls. Flatten lightly in the palm of your hand to form kebabs. Refrigerate for an hour. |
| 6. Heat a non-stick frying pan and cook the kebabs till golden brown on both sides. Serve hot with Coriander and Mint chutney |
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