Shaami kababs are typically made out of meat but this is a shakahari kabab (vegetarian kabab). I have used black chickpeas (kala chana) and sweet potatoes to make the kabab. The kala chana gives it a great flavor and texture. These kababs have a smooth consistency and literally melt in your mouth. Serve it with green chutney or masala naan and raw onions.
1 1/2 cups black chickpeas
1 large sweet potato
2 large onions
3-4 tbsp. ginger garlic green chili paste
½-cup mint leaves (finely chopped)
½-cup cilantro (finely chopped)
3-4 black cardamom
2 bay leaves
2 tsp. black pepper powder
1 tbsp garam masala or shaami kabab masala
1 tsp red chilli powder
1 tsp chaat masala
Soak the black chickpeas overnight. Pressure-cook the chickpeas with black cardamom, bay leaf and salt until soft (4-5 whistles). Drain the water and keep the black chickpeas aside
Boil and mash the sweet potato separately.
Heat oil in a pan and add finely sliced onion to it. Fry until they turn pink then add 2 tbsp. ginger garlic paste, garam masala or kabab masala and kasuri methi to it. Add the boiled black chickpeas and mix well. Once it cools a little remove the bay leaf and black cardamom from the mix and grind it to a smooth paste. Mix it with the mashed sweet potato and add the rest of the ingredients (cilantro, mint, black pepper powder, finely chopped onion, the remaining ginger garlic paste, chaat masala) Adjust seasoning according to taste. You can add more garam masala, salt of chili powder if desired. Mix everything very well and shape into balls. Flatten them with you palm and shallow fry the kabab. Serve with green chutney and onion rings.