Plantain Shammi Kabab

Shami kababs are normally prepared with meat but I switched up the meat for raw banana / plantains which was excellent and very tasty.  These shami kababs were so flaky, soft and packed with flavors which literally melts in your mouth.

Plantain Shami Kababs Recipe Video Shorts on Vidyascooking Youtube Channel.

Plantain Shami Kabab Recipe:

200 Grams Plantains Cubes 

3 Large Sliced Onion 

10 Sprigs Coriander Leaves Finely Chopped 

10 Sprigs Mint Leaves Finely Chopped 

1 1/2 Tbsp Ginger and Garlic Paste 

3 Green Chilies 

1/4 Tsp Asafoetida

1/4 Tsp Chilli Powder 

1/4 Tsp Turmeric Powder 

1/4 Tsp Mutton Masala 

1/4 Tsp Chicken Masala

1 Tbsp Coriander powder 

1 Cup Roasted Bengal Gram 

Salt as per taste 

Oil For Frying 

Prep:

Peel and rinse the onions in water twice, using a sharp knife thinly slice the onions and spread it on a kitchen towel to air dry for 1 hour.

Add 2 cups oil in a wok place on medium flame allow the oil to reach temp.

Gently add the thinly sliced onions to the hot oil and fry on both sides till golden.

Drain the fried onions and reserve in a plate.

Using a sharp knife peel the plantain make sure not to remove the fiber skin on the plantain.

Wash the plantain well and pat dry. Chop and remove the stem and base from the plantain, then chop the plantain into thick slices and into half and quarters place the chopped plantain submerged in a bowl of water.

Peel and wash equal portions of ginger and garlic. Add the ginger and garlic to a mixerjar and grind to form a smooth paste and reserve.

Wash and remove the stems from chilies and reserve.

Add the roasted bengal gram to the mixer jar and grind to form a smooth powder and reserve.

Separate the mint and coriander leaves from the stem and rinse in water thrice. Drain the mint and coriander and finely chop.

Method:

Heat a wok or heavy bottom pan on medium flame with 3 tbsp fried onion oil.

Add the chopped plantain followed by ginger and garlic paste, chillies, chilly powder, coriander powder, chicken masala, mutton masala, cumin powder, turmeric powder and salt fry all the ingredients till the raw flavor reduces.

Add mint and coriander and fry well. Add 1/4 cup water and stir well cover and cook on medium flame till the moisture has reduced and the plantain is tender.

Remove the cooked plantain from flame allow to cool down a bit.

Add the cooked plantain to a mixerjar along with fried onions, extra mint and coriander grind to form a smooth dough.

Transfer the dough to a mixing bowl, add roasted bengal gram flour in small batched and knead to form a smooth dough. Cover and allow the kabab mixture to rest for 10 to 15 minutes.

Apply oil to the palms and hands. Take a larger than lemon size kabab dough and roll into even roundels.

Gently flatten the roundel to form and thick patty and reserve. Prepare 5 to 6 kababs per batch.

Heat a pan on medium flame with 3 tbsp oil gently place the patty in the pan and fry on both sides  for15 minutes till the surface turns golden.

Remove the plantain kababs from the pan and serve hot with mint chutney and Enjoy!