Protein Rich Vegetable Shammi Kebab with Horse gram and Chickpeas

 

Usually vegetable shammi kebab (vegetable kebab patties) is made using only soaked, boiled, or cooked chickpeas, but I decided to do things a bit differently, and add more ingredients to make this vegetarian delicacy a protein rich one containing potatoes too.

Ingredients

1 bowl boiled potatoes

1 cup horse gram (kulti dal) Soaked overnight

60 g chickpea flour (sattu). I used Luke Coutinho brand (add 90gms of you wish, thats three scoops)

Chopped onion,

Chopped beans

Chopped carrot

Chopped white pumpkin

Chopped green chilies

Chopped coriander (optional)

Masala

1tsp ginger garlic paste

1tsp turmeric powder

1tsp Coriander powder

1tsp cumin powder

1 tsp garam masala powder

Salt, pepper

(Add the quantity of masala according to the number of kebabs. I made 12.)

Method

Cook the soaked horse gram (kulti dal) and veggies on low flame till soft. Allow it to cool. Now add all ingredients with masala in a blender and blend, but do not add too much water, the consistency should be enough to be able to shape into firm patties.

Shape into patties, sprinkle some cornflour and smoothen on the surface, this will also give a smoother texture while frying. Allow to rest for a while, then fry. Serve with coriander (dhania chutney, mint (pudina) chutney, tamarind chutney or mustard. Alternately you could use these to make awesome burgers.