Vegetarian Shami Kebab Roll

Ingredients

• 0.5 cup Soybeans (soaked overnight, drained)
• 0.5 cup Chickpea Dal (Bengal gram) (soaked overnight, drained)
• 1 cup All-Purpose Flour (for chapati dough)
• 0.25 cup Milk Powder (dry) (adds softness to chapatis)
• 0.5 tsp Salt (plain table salt)
• 1 tsp Refined Oil (for dough, plus extra for cooking)
• 0.5 cup Warm Water (lukewarm, not hot)
• 1 tsp Cumin Seeds (dry roasted)
• 4 pieces Cloves (whole, dry roasted)
• 2 tbsp Coriander Powder (dry) (ground, roasted)
• 1 tsp Red Chili Powder (adjust to heat preference)
• 1 tsp Amchur (Dry Mango Powder) (adds tanginess)
• 1 tsp Roasted Cumin Powder (dry roasted cumin, ground)
• 0.25 cup Besan (Gram Flour) (binds kebab batter)
• 1.5 cup Onion (finely chopped)
• 2 tbsp Garlic (minced)
• 0.25 cup Fresh Coriander Leaves (chopped)
• 1 tbsp Corn Flour (optional, to thicken thin batter)
• 2 cup Vegetable Oil (for deep frying, heat to 180°C)
• 2 tbsp Tomato Ketchup (for sauce)
• 2 tbsp Tomato Sauce (mix with ketchup)
• 0.25 cup Cucumber (finely diced)
• 0.25 cup Tomato (finely diced)
• 1 tsp Lemon Juice (freshly squeezed)
• 0.5 tsp Chaat Masala (sprinkle on assembled roll)
• 0.25 tsp Red Chili Flakes (optional heat)

Instructions

1. Soak Legumes

   Rinse ½ cup dry soybeans and ½ cup chickpea dal, then soak them together in plenty of water overnight (at least 8‑10 hours). Drain and set aside.

   Time: PT0M

2. Blend Legume Batter

   Place the drained soybeans and chickpeas in a blender, add a splash of water (just enough to help blending), and pulse until you obtain a coarse, slightly grainy batter. Transfer to a mixing bowl.

   Time: PT5M

3. Prepare Chapati Dough

   In a separate bowl combine 1 cup all‑purpose flour, ¼ cup dry milk powder, ½ tsp salt and 1 tsp refined oil. Gradually add ½ cup warm water while mixing until a soft, non‑sticky dough forms. Knead for 2‑3 minutes.

   Time: PT10M

4. Rest Dough

   Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature. This relaxes the gluten and makes the chapatis extra soft.

   Time: PT30M

5. Roll and Cook Chapatis

   Divide the rested dough into 8 equal balls (≈75 g each). On a lightly floured surface roll each ball into a very thin circle (≈12‑15 cm diameter). Heat a tawa over medium‑high heat; place a chapati, cook 30‑40 seconds, flip, cook another 30 seconds, then press gently with a cloth‑wrapped spatula to puff. Keep cooked chapatis covered in a clean towel to stay soft.

   Time: PT20M

   Temperature: 190°C

6. Make Shami Masala

   In a small pan dry‑roast 1 tsp cumin seeds, 4‑5 cloves, 2 tbsp coriander powder, 1 tsp red chili powder, 1 tsp amchur, and 1 tsp roasted cumin powder for 1‑2 minutes until fragrant. Transfer to a bowl and let cool.

   Time: PT5M

   Temperature: Medium heat

7. Prepare Kebab Batter

   To the legume batter add the roasted masala, ¼ cup besan, 1.5 cups finely chopped onion, 2 tbsp minced garlic, ¼ cup chopped fresh coriander, and salt to taste. Mix well. If the batter feels too thin, stir in 1 tbsp corn flour; if too thick, add a teaspoon of water.

   Time: PT10M

8. Shape and Fry Kebabs

   Heat 2 cups vegetable oil in a deep pan to about 180°C (oil should shimmer). Using a spoon, drop small portions of batter (≈30 g) into the oil, flatten gently with the back of the spoon to form thin patties. Fry 3‑4 minutes, turning once, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.

   Time: PT15M

   Temperature: 180°C

9. Prepare Tangy Sauce

   In a small bowl mix 2 tbsp tomato ketchup, 2 tbsp tomato sauce, 1 tsp lemon juice, a pinch of chaat masala and red chili flakes. Stir until smooth.

   Time: PT3M

10. Assemble the Rolls

    Lay a warm chapati on a clean surface, spread a thin layer of the tangy sauce, place 2‑3 kebabs in the centre, top with a spoonful each of diced cucumber and tomato, drizzle a little extra sauce, sprinkle a pinch of chaat masala and red chili flakes, then roll tightly. Secure with a toothpick if needed.

    Time: PT5M

11. Serve or Store

    Serve the rolls immediately, or let them cool and store in an airtight container. Refrigerate up to 7 days; reheat kebabs in a hot pan before assembling if stored.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

40 g

Fat

15 g

Fiber

5 g