Avocado Shami Kababs

5 from 5 votes

Delicious, succulent Avocado Shami Kababs are an unusual way to eat this healthful veggie. A gluten-free, soy-free and nut-free recipe.

Prep Time15

Cook Time15

Total Time30

Course: Appetiser

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: pieces (approx)

Calories: 29kcal

1 ripe avocado , mashed
½ cup chana dal (bengal gram dal)
1 bay leaf
3 cloves
2 green cardamom pods
1-inch piece cinnamon
1 chipotle chili pepper (with 1 tablespoon of the adobo sauce they are packed in. Adjust up or down based on your spicy-hot preference.)
1 teaspoon ground coriander
¼ cup cilantro
2 tablespoon chickpea flour (besan)
1 tablespoon cornstarch
Salt to taste
Cooking spray (or vegetable oil to brush the skillet)

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.
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.
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.
Shape the mixture into tiny patties, about ¾ of an inch in diameter.
Spray oil on a cast-iron or non-stick griddle and heat.
Place the kabobs 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. Everything is already cooked, so you don't need to cook this-- all you want is that crisp crust.