- Soak the bengal gram overnight.peel and dice 3 onions.peel the garlic.
- Tie the Ingredients (cloves,bay leaves, cinnamon sticks, black cardamoms,greem cardamoms, nutmeg Powder, cumin seeds,dried red chillies and black peppercorns) for the spice mix in a piece of muslin cloth or place in an infuser.
- Put the soaked gram in a pressure cooker with water reaching an inch above gram.add the chopped ginger,onions,garlic,Pinch of salt,and the spice bag and pressure cook for 15 minutes or till done.
- Remove the spices and grind them with a little of the cooking water to a fine paste.grind the boiled gram using a little of the remaining water.
- Add the ground spice paste, chopped coriander lemon juice, chilli powder and garam masala to the paste.mix well and adjust seasoning.
- Shape the gram mixture into 16-18 small patties on your palm.place a little cheese in the center and bring the edges of the patty together to enclose the stuffing.
- Heat the oil in a girdle.put the patties on the girdle.cook over a medium heat till nicely crisp on side.Flip the patties over and cook the other side as well.
- Garnish it with a ring onion and some coriander leaves. Serve with a green chutney.
Cheesy Veg Shaami Kabab
By Mayuri Chauhan
Mar, 14th
749
Servings
4 persons
Cook Time
30 minutes
Ingredients
18
- 20
Ingredients
- Bengal Gram(Kala Channa) 500gm
- Onions 3 medium Chopped
- Garlic 12-15 chopped
- Ginger 2 inches chopped
- Green chillies 4-5 chopped
- Lemon Juice 30ml
- Coriander leaves 1tsp
- Red Chilli Powder 1tsp
- Garam masala powder 1tsp
- Cloves 6
- Bay leaves 2-3
- Cinnamon 2 sticks
- Black cardamoms 4-5
- Green cardamoms 5
- Nutmeg Powder 1\4 tsp
- Cumin seeds 1tsp
- Dried red chillies 8
- Black peppercorns 3 tsp
- Salt 2tsp
- Cheese 3 small Cubes
Instructions
Notes/Tips
Gram paste Can also be stored for 10 days in a deep freezer.
