Veg Shami Kebab

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250 grams split Bengal gram (chana dal), washed and soaked for 4-6 hours
250 grams mixed vegetables (carrots, peas, beans), finely chopped
2 medium-sized potatoes, boiled and mashed
1 large onion, finely chopped
2-3 green chilies, finely chopped
15 grams ginger garlic paste
5 grams turmeric powder
6 grams garam masala
6 grams red chili powder
130 grams fresh coriander leaves, chopped
15 grams Salt
Oil for frying

**For Coating:**

Bread crumbs or crushed cornflakes

**Instructions:**

1. Drain the soaked chana dal and grind it to a coarse paste without adding water.

2. In a large mixing bowl, combine the ground chana dal, mixed vegetables, mashed potatoes, chopped onion, green chilies, ginger garlic paste, turmeric powder, garam masala, red chili powder, chopped coriander leaves, and salt. Mix well to form a uniform mixture.

3. Take a small portion of the mixture and shape it into a round or oval kebab.

4. Roll the kebab in bread crumbs or crushed cornflakes, ensuring it is coated evenly. This step adds a crispy texture to the kebabs.

5. Repeat the process with the remaining mixture.

6. Heat oil in a pan for shallow frying or deep frying.

7. Fry the kebabs in batches until they turn golden brown and crispy on both sides. Make sure to cook them on medium heat to ensure they are cooked through.

8. Remove the Veg Shami Kebabs from the oil and place them on absorbent paper to remove excess oil.

9. Serve the Veg Shami Kebabs hot with mint chutney or your favorite sauce.

Enjoy these delicious and flavorful Veg Shami Kebabs as a snack or appetizer!