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The KILIG Kitchen · Indian Mains & Grills
Veg Shami Kebab
VNFGF
Ingredients
- Chana dal - 150 g (1 cup), boiled
- Potato - 100 g (1 medium), boiled
- Onion - 50 g (⅓ cup), chopped
- Ginger garlic paste - 1 tsp
- Green chili - 1, chopped
- Garam masala - 1 tsp
- Salt - 1 tsp
- Oil spray - 1 tbsp
Method
- Blend dal, potato, onion, chili, and spices into a coarse paste.
- Shape into kebabs, spray with oil.
- Air fry at 190°C for 12-15 minutes, flipping midway.
Chef's Notes
Hearty, high-protein kebabs that even meat-lovers enjoy.
Serving Suggestions
Serve with mint chutney or tamarind dip.