This recipe is one that has been tried and tested at many family dinner parties and always go down a storm. Shammy kebabs are usually made with minced lamb and channa dal and although this recipe is a vegetarian twist to the traditional one, they are still meaty in texture and delicious! Let me know what you think and tweet a pic to @thespiceclub with your results!
Makes 12 kebabs
What we need:
½ cup channa dal lentils
½ cup soya granules
1 slice of white bread
½ cup boiled potatoes mashed
1/4 tbsp gram flour
1 green chilli, chopped
½ cup fresh coriander, chopped
½ cup carrots, grated
2 tsp dried fenugreek leaves
2 tsp salt
1 tsp chilli flakes
2 tsp garam masala
1 tsp coriander seeds, crushed
Oil for frying
How we do:
- Soak the channa dal lentils overnight
- Grind the bread in a food processor to form bread crumbs and place in a mixing bowl
- Drain the lentils (do this well so there is no excess water)and grind in a food processor
- Add the ground lentils to the breadcrumbs. Now add the remaining ingredients to the bowl and mix well together until it begins to collect together. Knead for 2-3 minutes until you have a firm dough.
- Separate into little balls then pat slightly to make round kebabs, approx 7cms wide and 2cms thick.
- Heat the oil on medium. Once hot, add the kebabs one at a time and be careful not to overcrowd (I fried 3 at a time in a small wok). Once golden on one side, turn them over until golden on the other. (NB-You can also shallow fry on a flat griddle with a little drizzle of oil if you prefer)
- Drain on a paper towel and serve hot with mint or tamarind chutney!
