Kale Chane ke Shikampuri Kabab

imageimageDelicious Shikampuri kababs with a soft melt in the mouth center…now in their vegetarian version too! A must try for all!
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Method:
Soak kale chane for 5-6 hours or overnight.
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Pressure cook with salt till soft in minimal water and drain any excess water left.
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Grind in chopper to a smooth paste.
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Mix ground kale chane with equal quantity of boiled mashed potato and some minced ginger, garlic & green chillies.
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Add red chilli pwdr, coriander pwdr, amchur, garam masala and kali mirch and mix to combine.
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Also add a generous measure of dry mint and a squeeze of lemon juice to the kabab mix.
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Mix some hung yoghurt/reduced fat sour cream with spicy green chutney to make a spicy filling. Adjust salt as needed.
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Now take a portion of the mix, form into an open cup. Spoon a heaped tsp of the thick spicy herb yoghurt into the cup.
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Carefully seal from all sides.
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And pat lightly with besan and seal any cracks.
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Shallow fry on a hot pan till golden.
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Serve with nimbu pyaz and some warm soft rotis!
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11 Comments

  1. Hey Ruchi, love your recipes! Need your help/suggestion. I have some jain guests coming over who do not eat potatoes. Do you think adding paneer instead of potatoes would taste good? Please let me know. Thanks!

    • I would suggest using boiled mashed raw banana as a substitute for potato in this recipe.

  2. Thanks! Will try.

  3. Ruchi

    Where can we get the dry mint.

  4. Can I use sweet potatoes instead of potatoes?

  5. I tried this yesterday.. It tasted great but kept disintegrating when I put it on the pan to shallow fry. Should I use less potato?

    • Potato helps in better binding – do not reduce it. Next time, try chilling the raw kababs before shallow frying. This will help them keep their shape.

  6. Can the tikis be made before and fried later