Avocado Shami Kababs
 
 
(Makes 15 kababs)
Author:
Recipe type: Appetiser
Cuisine: Indian
Ingredients
  • 1 perfectly ripe avocado, mashed
  • ½ cup chana dal (bengal gram dal)
  • 1 bay leaf
  • 3 cloves
  • 2 green cardamom pods
  • A 1-inch piece of cinnamon
  • Salt to taste
  • 1 chipotle chili pepper with 1 tbsp of the adobo sauce they are packed in (adjust up or down based on your spicy-hot taste)
  • 1 tsp ground coriander powder
  • ¼ cup green coriander leaves
  • 2 tbsp chickpea or garbanzo bean flour (besan)
  • 1 tbsp cornflour
  • Salt to taste
  • Oil for spraying the griddle
Instructions
  1. Place the chana 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 chana 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 chili and sauce, cornflour 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 ¾ of an inch in diameter.
  5. Spray oil on a cast-iron or non-stick griddle and heat.
  6. Place the kabobs 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. Everything is already cooked, so you don't need to cook this-- all you want is that crisp crust.
  8. Remove to a dish. Serve hot with
  9. coconut chutney
Recipe by Holy Cow! at http://holycowvegan.net/2011/02/avocado-shami-kababs.html