Plantain & Potato Shammi Kababs: A Delicious Vegetarian Indian Snack
1 hour 20 minutes
914 reads
About Plantain & Potato Shammi Kababs: A Delicious Vegetarian Indian Snack
These Plantain and Potato Shammi Kababs offer a delightful vegetarian twist on a classic Indian appetizer. Made with simple ingredients like boiled plantains, potatoes, onions, and aromatic spices, these flavorful kababs are surprisingly easy to make and perfect for a quick snack or a satisfying light meal.The combination of sweet plantains and earthy potatoes creates a uniquely soft and hearty texture, while a homemade bhaja moshla (spice blend) adds an authentic Indian touch. Serve these golden-brown kababs hot with your favorite chutney or yogurt for a truly unforgettable taste experience.This recipe is a fantastic way to use ripe plantains and introduces a new vegetarian option for your family and friends. Prepare to be amazed by the simplicity and deliciousness!
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Recipe Time & More
Prep1 hour
Cook20 minutes
Total1 hour 20 minutes
Ingredients
For the Plantain and Potato Mixture
- 1 Plantain large, ripe but firm; also known as raw banana
- 2 medium Potato
- 1 medium Onion finely chopped
- 2-3 Chili Pepper finely chopped; adjust to taste, green
For the Bhaja Moshla (Spice Blend)
- 1 tsp Panch Phoron cumin, fennel, five-spice blend (fenugreek, mustard, nigella)
- 1 tsp Cumin
- 1/2 tsp Fennel
- 2 Chili Pepper adjust to taste, dried, red
Other Ingredients
- 1/2 cup Gram Flour add more if needed to bind, besan
- 1/2 tsp Salt to taste
- 1/4 tsp Sugar optional, to balance spice
- 2 tbsp Vegetable Oil for shallow frying
Instructions
Prepare the Plantain and Potatoes
- Pressure cook the whole unpeeled plantain and potatoes for 2 whistles. Let the pressure release naturally for 15 minutes. Peel and mash the cooked plantain and potatoes thoroughly.
Make the Bhaja Moshla
- Dry roast the panch phoron, cumin seeds, fennel seeds, and dried red chilies until fragrant. Grind into a coarse powder.
Combine and Shape the Kababs
- In a large bowl, combine the mashed plantain and potatoes with the chopped onion, green chilies, salt, sugar, and bhaja moshla. Mix well.
- Gradually add the gram flour, mixing until a soft, pliable dough forms. Do not add too much flour; the dough should be soft but not sticky.
- Divide the dough into small, equal portions. Roll each portion into a ball and flatten slightly into a patty shape.
Fry the Kababs
- Heat the vegetable oil in a large flat pan or skillet over medium heat. Carefully place the kababs in the pan and shallow fry until golden brown on both sides, about 2-3 minutes per side.
- Remove the kababs from the pan and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with your favorite chutney or yogurt.
Recipe Notes
Expert Tips for Perfect Plantain Shammi Kababs
- For extra flavor, marinate the plantain and potato mixture for 30 minutes before shaping the kababs.
- If the dough is too sticky, add a little more gram flour, a teaspoon at a time.
- Adjust the amount of green chilies according to your spice preference.
- Don't overcrowd the pan when frying the kababs; this will ensure they cook evenly and become golden brown.
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Recipe Nutrition
Calories: 126kcalCarbohydrates: 13gProtein: 1gFat: 8gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gFiber: 1gSugar: 9g
Moumita Ghosh
Articles: 1
7 Comments
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Looks so delectable! Thanks for posting.
What a flavorful dish! Thanks for sharing.
Such a perfect dish! Thank you.
Such a beautiful dish! Can’t wait to try it.
Absolutely delicious! Can’t wait to try it.
Bhaja masala is a new masala I like that
Wow, this is innovative and nicely presented. Thank you for this recipe Moumita.