Veg shami kebab Recipe

Veg shami kebab Recipe

45 mins
4-5 people
15 mins



Ah, the memories of discovering Veg Shami Kebab! It all started on a trip to Lucknow, where the aroma of freshly grilled kababs filled the air. As a vegetarian, I was intrigued by the idea of a meatless version of this iconic dish. Little did I know that Veg Shami Kebab would become a staple in my kitchen repertoire. The process of crafting these kebabs, blending an array of vegetables and spices, brought me joy and satisfaction like no other. And the best part? Sharing these delectable treats with family and friends, spreading the joy of vegetarian cuisine one bite at a time.




Recipe of Veg Shami Kebab




For the Kebab Mixture:

  • 2 tbsp Oil
  • 1 Dry red chili
  • 1 inch Cinnamon
  • 2 Bay leaves
  • 8-10 Black peppercorns
  • 2 Green cardamoms
  • 1 Mace
  • 1 Star anise
  • 4-5 Cloves
  • 1 Black cardamom
  • 1/2 cup washed Chana dal (Split Bengal gram)
  • 1 cup Carrot, roughly chopped
  • 1/2 cup French beans, roughly chopped
  • 1 cup Onion, roughly chopped
  • 1 cup Cauliflower, roughly chopped
  • 1/4 cup Green peas
  • 1 cup Pumpkin, roughly chopped
  • 1 tbsp Salt
  • 1 tsp Turmeric powder
  • 1 tbsp Coriander powder
  • 1/2 tbsp Red chili powder
  • Water, as required
  • 1 tbsp Ginger & garlic paste
  • 1 tsp Kitchen King masala
  • 1 tsp Garam masala
  • 1/2 tbsp Ghee
  • 1/2 tbsp Oil


For Coating and Garnish:

  • 1 tbsp Besan (Gram flour)
  • 2 tbsp Chopped onion
  • 1 tsp Chopped green chili
  • 1 tsp Chopped ginger
  • 1 tbsp Chopped coriander





  1. Roughly chop all the vegetables.
  2. Heat oil in a pan, add dry red chili, bay leaf, black pepper, green cardamom, black cardamom, mace, cloves, star anise, and let them crackle.
  3. Add washed chana dal and roast for 30 seconds.
  4. Add all vegetables except cauliflower and green peas. Saute for a while, then add cauliflower and green peas.
  5. Add salt, red chili powder, turmeric powder, coriander powder, and saute.
  6. Add a little water, cover the pan with a lid, and cook for 3-4 minutes.
  7. Add ginger & garlic paste and saute until dry.
  8. Remove from heat and let it cool down.
  9. Transfer the mixture to a mixer jar and grind to a smooth paste.
  10. Heat oil and ghee, roast besan for a few seconds.
  11. Add the ground mixture and cook until it starts leaving the edges.
  12. Let the mixture cool down, shape it into tikkis, coat with besan, and shallow fry until golden brown.
  13. Once done, remove and serve with mint chutney, sliced onions, and sprinkle chaat masala & red chili powder.
  14. For serving as shammi roll, heat ulte tawe ka paratha, apply green chutney, place shami kebab, add lacha onion, and sprinkle chaat masala and red chili powder.


Enjoy your delicious Veg Shami Kebabs!




About Veg Shami Kebab


Veg Shami Kebab is a vegetarian twist on the traditional meat-based kebab, originating from the culinary haven of Lucknow. Made with a medley of flavorful vegetables and aromatic spices, these kebabs are a delightful treat for both vegetarians and meat lovers alike. The versatility of Veg Shami Kebab allows for endless variations, making it a perfect appetizer, snack, or even a main course. Whether grilled, pan-fried, or baked, these kebabs are sure to tantalize your taste buds and leave you craving for more.



Cooking Tips


  • Vegetable Selection: Choose a variety of vegetables such as carrots, beans, cauliflower, peas, and pumpkin for a flavorful and nutritious blend.
  • Spice Blend: Experiment with whole spices and dry masalas to enhance the flavor profile of your Veg Shami Kebab.
  • Grinding Mixture: Ensure that the vegetable and pulse mixture is properly ground to a fine consistency for the perfect texture of the kebabs.
  • Binding Agent: Use roasted besan (gram flour) to bind the mixture and add a subtle nutty flavor to the kebabs.



Pairing Guide


Veg Shami Kebab pairs well with:

  • Mint Chutney: Serve with a refreshing mint chutney for a burst of flavor.
  • Naan or Roti: Enjoy with freshly baked naan or roti for a complete and satisfying meal.
  • Salad: Serve alongside a crisp salad for a light and healthy accompaniment.




Frequently Asked Questions about Veg Shami Kebab


  1. Can I use any vegetables to make Veg Shami Kebab?

    • Yes, you can use a variety of vegetables such as carrots, beans, cauliflower, peas, and even pumpkin to make Veg Shami Kebab.
  2. Can I make Veg Shami Kebab ahead of time and freeze them?

    • Yes, you can prepare Veg Shami Kebab ahead of time and freeze them for later use. Simply thaw and reheat before serving.
  3. Can I grill Veg Shami Kebab instead of frying?

    • Yes, you can grill Veg Shami Kebab for a healthier cooking option. Brush them with oil and grill until golden brown and cooked through.
  4. Is Veg Shami Kebab gluten-free?

    • Yes, Veg Shami Kebab can be made gluten-free by using gluten-free binding agents such as chickpea flour (besan) instead of wheat flour.
  5. What can I serve with Veg Shami Kebab?

    • Veg Shami Kebab pairs well with mint chutney, naan, roti, or even as a filling in sandwiches or wraps.
  6. Can I customize the spice level of Veg Shami Kebab?

    • Yes, you can adjust the spice level of Veg Shami Kebab according to your preference by adding more or less chili powder or green chilies.
  7. How do I prevent Veg Shami Kebab from falling apart while frying?

    • Ensure that the mixture is properly ground and well-cooked before shaping the kebabs. Adding a binding agent like roasted besan also helps in holding them together.
  8. Can I make Veg Shami Kebab without using a mixer or food processor?

    • Yes, you can finely chop the vegetables and mash the cooked pulses using a fork or potato masher to make Veg Shami Kebab without a mixer or food processor.
  9. Can I bake Veg Shami Kebab instead of frying?

    • Yes, you can bake Veg Shami Kebab in a preheated oven until golden brown and crispy on the outside. Flip them halfway through the cooking process for even browning.
  10. Are Veg Shami Kebab suitable for vegans?

    • Yes, Veg Shami Kebab can be made vegan-friendly by using plant-based binding agents and skipping any dairy-based ingredients.