Name: Subway Shammi Kabab
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Ingredients: 1 cup Black chickpea; 2 tsp Besan; 0.5 Onion; 0.5 inch Ginger; 1 Garlic; 0.5 inch Cinnamon; 1 Black cardamom; 2 Cloves; 0.5 tsp Cumin seeds; 0.25 tsp Turmeric; 0.5 tsp Coriander seeds; 1 Green chilli; 0 Salt (as per taste); 0.25 tsp Black pepper; 0.5 tsp Lemon juice; 1 tsp Coriander leaves; 1 tsp Oil; 1 cup Water

Instructions

This recipe will make 3-4 servings
Rinse 1 cup of dried black chickpeas thoroughly in fresh water several times.
Soak the chickpeas in enough water overnight or for at least 8 to 9 hours.
Drain the soaked chickpeas.
In a pressure cooker, add the soaked black chickpea, sliced onion, ginger, garlic, dried red chilli, green chilli, cloves, cinnamon cardamom, black pepper, coriander seeds, cumin, turmeric, salt, and water. Pressure cook for 5 whistles.
Drain off the water from the cooked mixture.
Blend the mixture coarsely without adding any water.
Transfer the coarsely blended mixture to a bowl.
Add besan, chopped coriander, lemon juice, and salt. Mix well to ensure all the spices are combined.
Grease your hands with oil.
Prepare small patties from the mixture.
Heat oil in a non-stick frying pan over medium heat.
Place the patties in the pan, ensuring they are not overcrowded.
Fry them until golden brown and crisp on one side, then flip and cook the other side until equally golden and crisp. This should take about 3-4 minutes per side.
Serve the veg shami kebabs hot with green chutney.