Ingredients

2 tbsp chana dal, soaked

1 tbsp oil (extra to deep fry)

½ cup broccoli, blanched and mashed

½ cup carrots, blanched and mashed

½ cup cauliflower, blanched and mashed

½ cup peas, blanched and mashed

2 green chilies, chopped fine

3 potatoes, boiled and mashed

1 tsp yellow chili powder

½ tsp chaat masala

1 tbsp ginger, chopped fine

½ tsp cumin powder

½ tsp coriander powder

1 tsp dry mango powder

½ tsp garam masala (Recipe: https://old.desidaawat.com/garam-masala/)

salt, to taste

½ cup breadcrumbs

Ingredients (for breading) 

2 tbsp all purpose flour

2 tbsp corn flour (extra to dust over the balls)

a pinch of salt

water as needed

¼ cup breadcrumbs

Method

This is a list of ingredients for the shammi kebabs.

To a pan, add the chana dal.

Cook the chana dal till the water evaporates and it is cooked completely through.

Transfer it to a blender.

Blend into a smooth paste and set aside.

To another pan, add the oil.

Heat the oil, and add the broccoli.

Next, add the carrots.

Add the cauliflower.

Then, add the peas.

Saute the vegetables for a few minutes and then add the green chilies.

Cook the vegetables till the water has completely evaporated from them.

Transfer them onto a plate and let them cool down completely.

Once the vegetables have cooled down, add the chana dal.

Next, add the potatoes.

Then, add the yellow chili powder.

Add the chaat masala.

Add the ginger.

Next, add the cumin powder.

Add the coriander powder.

Add the dry mango powder.

Add the garam masala.

Next, add the salt.

Finally, add the breadcrumbs.

With your hands, mix everything in.

Take a little mixture in your hands.

Make a circle and flatten it out.

Do the same for the remaining mixture and put the kebabs on a plate.

To a separate plate, add the flour.

Next, add the cornflour and mix the flours together.

Dip one kebab into the mixture, and coat it completely on both sides.

Carefully, drop the kebab into hot oil.

And deep fry the kebab till it turns golden brown.

Do the same for the remaining kebabs, and drain off the excess oil on a kitchen towel.

Serve hot.