A technique for development of frozen ready-to-fry potato legume based shammi kebabs incorporating potato flour, defatted soy flour and Bengal gram flour was standardized. The potato supplemented kebabs were packed in LDPE bags and stored under frozen (-20+2oC) storage for three months to study the shelf-life and quality attributes of the product. A commercial chicken based shammi kebab was used as control. It was observed that control and supplemented kebabs did not differ significantly (p < 0.05) in their protein content. Potato added kebabs had significantly (p < 0.05) lower oil uptake, FFA and PV and higher total phenolic content and total antioxidant activity compared to control kebabs. Sensory evaluation indicated higher overall acceptability scores of potato enriched kebabs compared to control kebabs. Within the potato cultivars, kebabs prepared from K.Pukhraj flour showed the highest total phenolic content and total antioxidant activity. Under a storage temperature of -20oC, there was no significant difference in the total phenolic content and total antioxidant activity between fresh and stored kebabs. Non-significant (p < 0.05) changes were observed in FFA and PV of the kebabs with the progression of storage period. The developed frozen snack was found to be highly acceptable up to three months of storage.