Avocado Shami Kebabs

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • 1 - perfectly ripe avocado, mashed
  • 1/2 cup - channa dal (Bengal gram dal)
  • 1 - bay leaf
  • 3 - cloves
  • 2 - green cardamom pods
  • 1-inch piece - cinnamon
  • Salt - to taste
  • 1 - chipotle chilli pepper
  • 1 tbsp - adobo sauce
  • 1 tsp - ground coriander powder
  • 1/4 cup - green coriander leaves
  • 2 tbsp - chickpea or garbanzo bean flour (besan)
  • 1 tbsp - corn flour

How to Make Avocado Shami Kebabs

  • Place the channa dal, bay leaf, cloves, cardamom and cinnamon in a saucepan and cover with water. Bring it to a boil and then lower the heat and allow it to simmer about 40 minutes or until almost tender. Turn off the heat and drain.
  • Place the channa dal in a food processor and process until you have a pretty fine powder. Add the avocado and process together until everything comes together.
  • Remove the mixture to a bowl and add the coriander powder, chopped chipotle chilli and sauce, corn flour and chickpea flour. Mix thoroughly. You should have a mixture that holds together. If it is still too soft, you can add more chickpea flour.
  • Shape the mixture into tiny patties, about 3/4 of an inch in diameter.
  • Spray oil on a cast-iron or non-stick griddle and heat.
  • Place the kebabs one at a time, with a little distance between each, on the griddle.
  • Cook over medium-high heat about a minute on each side or until golden-brown.
  • Recipe courtesy: Holy Cow Vegan