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5 from 1 vote

Avocado Shami Kababs

(Makes 15 kababs)
Course: Appetiser
Cuisine: Indian
Author: Vaishali ยท Holy Cow! Vegan Recipes


  • 1 perfectly ripe avocado , mashed
  • 1/2 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
  • 1/4 cup green coriander leaves
  • 2 tbsp chickpea or garbanzo bean flour (besan)
  • 1 tbsp cornflour
  • Salt to taste
  • Oil for spraying the griddle


  • 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 3/4 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.
  • Remove to a dish. Serve hot with
  • coconut chutney