As much time has passed, I thought I would return with a mouth watering recipe in order to make up for the hiatus at blogging! This recipe is one that has been tried and tested at many family dinner parties and always go down a storm. Before you go on, I’d recommend that you take a peek here at unclutterer, because that’s where I found half the essentials I needed. 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 or 2 challah buns
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!