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Vegetable Shami Kebabs, Bhea ke Kebab,Kale Chane ke Kebab, Kamal kakri ke kebab/Kebab with Lotus Stems

Aanchal Gupta
A vegan kebab recipe that uses Black chickpeas and Indian spices for taste and texture that look like the traditional meat kebabs.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Party Appetizer
Cuisine Indian

Ingredients
  

  • 400 gms Bhea/Kamal Kakri/Lotus Stems
  • 1 cup Kala Chana/Black or Dark Chickpeas
  • 2 inch piece fresh Ginger
  • 5-6 cloves Garlic
  • 1 tsp salt
  • 1 stick Dalchini/Cinnamon
  • 5-6 small green Elaichi/Cardamoms
  • 3 Tej Patta/Bay Leaves
  • 4-6 Laung/Cloves
  • 2 Moti Elaichi/Large Brown Cardamoms
  • 15-20 Kali Mirchi/ Black Peppercorns
  • 5-6 Whole Red Chilies
  • 11/2 cups water
  • 1 tsp Kala Namak/Black Salt you can use regular salt, if you want
  • 1/2 tsp Dhania powder/Coriander Powder
  • 1/2 tsp Lal Mirch Powder/ Red Chili Powder
  • 1/2 tsp Paprika Kashmiri lal Mirch is the closest thing to Paprika in India
  • Juice of 1/2 Lime/Lemon
  • 1 large Onion chopped fine
  • 1/4 cup Cilantro/Coriander/Fresh Dhania chopped fine
  • 15-20 Mint Leaves/Pudina chopped fine
  • Ghee/Oil for shallow frying

Instructions
 

  • Soak Kala Chana overnight.
  • Wash,clean and cut Bhea/Lotus stem. If using the frozen kind, then thaw overnight in fridge.
  • Add the first 13 ingredients upto, 11/2 cups water, in a pressure cooker.
  • Give 1 whistle on High and reduce stovetop setting to Medium Low and cook for 30 minutes. Let pressure release naturally.
  • Let it cool. Throw away all whole spices like Cinnamon,Cardamoms, Bayleaves, cloves etc.
  • If there is any extra water, strain it. Grind in a food processor. Dont make it too smooth, we want some texture.
  • Add the remaining ingredients from Kala Namak to Mint Leaves. Mix well.
  • Using wet hands, shape dough into circular discs/Kebabs.
  • Warm a pan on Medium-High, Add Ghee/Oil and shallow fry till brown on both sides.
  • Enjoy
Tried this recipe?Let us know how it was!