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Avocado Shami Kebabs Recipe

Avocado Shami Kebabs is a popular Indian Snack
Author :
On :
Monday, 30 June, 2014
Category :
Kid friendly Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 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:

    1. 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.
    2. 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.
    3. 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.
    4. Shape the mixture into tiny patties, about 3/4 of an inch in diameter.
    5. Spray oil on a cast-iron or non-stick griddle and heat.
    6. Place the kebabs one at a time, with a little distance between each, on the griddle.
    7. Cook over medium-high heat about a minute on each side or until golden-brown.
    8. Recipe courtesy: Holy Cow Vegan


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