The taste of this Shami kabab that is vegetarian is fantastic. I adore vegetarian food and kebabs. A dish is rich with protein that can be served at any time, as well as a tasty party appetizer.
Desi Mushroom Shami Kabab Recipe Ingredients
- 250 gms: Mushroom
- 2 serving spoons: Channa dal
- 2: Chopped Onions
- 6 flakes: Garlic
- 1 inch piece: Ginger finely chopped
- 2: Red chilies (deseeded)
- 3: Green chilies (chopped)
- 1 : Bay leaves
- 4 (small): Cardamon
- 6: Peppercorns
- 1 inch piece: Cinnamon
- 5: Cloves
- ½ tsp: Cumin powder
- Mint leaves (chopped)
- 2: Bread slices
- 1 tbsp: Curd
- 1 tbsp: Oil
- Oil for frying
- Salt to taste
Desi Mushroom Shami Kabab Cooking Method
- For three hours, soak the channa dal.
- Half of the chopped onions, mushrooms, channa dal, garlic, ginger, cloves, peppercorns, cardamom, cinnamon, cumin powder, bay leaf, and salt should be added to a pressure cooker. Utilizing little water, pressure cook for 2 minutes.
- The remaining onions should be fried in a pan with 1 tablespoon of oil until golden brown. Stir fry for a minute after adding the mint leaves and green chilies. Take off the heat and set it aside for filling.
- After cooling and grinding the mushroom combination with curd, remove any residual water.
- Bread should be soaked in water, squeezed out, and then added to the mixture. Mix correctly.
- Create small balls out of this mixture, stuff them with the onion-chili mixture, and pat them out to create cutlets.
- Serve the kababs with mint chutney or sauce after shallow frying.
