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 Time55

Total Time1 10

Course: Appetizer

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Keyword: avocado shami kababs, chana dal, chickpea flour

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 in adobo sauce (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. Remove and discard the bay leaf, cinnamon piece and cardamom pods before processing.
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 cilantro, 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.