How to make Vegetable Shammi Kebabs -
A starter prepared with a combination of vegetables, shallow fried and served hot with a mint chutney.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Yam (सूरन), Potatoes (आलू)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Vegetable Shammi Kebabs checkout Chatpate Kand Fritters, Kand Ke Pakode, Farali Chaat, Kand Vada- Sk Khazana . You can also find more Snacks and Starters recipes like Spicy Vegetable Fingers Low Cal Rajma Galouti Kababs Soya Falafel Sukha Bhel - SK Khazana
Vegetable Shammi Kebabs Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Vegetable Shammi Kebabs Recipe
Yam boiled 400 grams
Potatoes boiled 2 medium
French beans chopped 10-12
Green chillies chopped 2-3
Ginger chopped 1 inch piece
Carrot chopped 1 large
Oil 1 teaspoons
Cumin seeds 1 teaspoon
Green peas coarsely ground 1/4 cup
Salt to taste
Fresh coriander leaves chopped 2 teaspoons
Turmeric powder 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Cornflour/ corn starch 2 tablespoon
Method
Step 1
Heat one tablespoon of oil in a pan. Add cumin seeds. When they begin to change colour add carrot, French beans, green peas, ginger, green chillies, salt and sauté on medium heat for two minutes.
Step 2
Transfer onto a plate and allow to cool. In a large bowl mash yam and potatoes. Add the sautéed vegetables, chopped coriander, turmeric powder, garam masala powder, red chilli powder and cornflour and mix well.
Step 3
Adjust seasoning. Divide this mixture into equal portions and shape into lemon-sized balls. Flatten these balls lightly with the palm of your hands to form kababs. Heat sufficient oil in a frying pan and shallow fry the kababs till golden.
Step 4
Drain on absorbent kitchen paper and serve hot with coriander and mint chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
