Saturday, 21 March 2015

Shami Kabab

Shami Kababs are delicious patties made of minced meat, chickpeas, egg and spices. These are served as an appetizer / snack with mint cilantro chutney/dip.  You can use these kebabs in burgers, pita or stuff it inside roti with hung curd and veggies. 


To Cook minced meat

  • 250 Grams minced meat ( I used minced mutton. You could use minced beef )
  • 1/4 Cup Chana dal ( If you don't have chana dal, use 1/4 cup chickpeas)
  • 1 Tablespoon ginger garlic paste
  • 8 whole blackpeppercorns
  • 1/2 Teaspoon garam masala
  • 1/2 Teaspoon red chilli powder
  • Salt to taste

For the Kabab

  • 1 Egg
  • 1 green chilli chopped finely
  • 1 Teaspoon vegetable oil
  • 1 Large onion chopped finely
  • 1 Tablespoon cilantro leaves
  • Juice of half lemon
  • 3 Tablespoons vegetable oil to shallow fry kebabs


If you are using chana dal, soak it in tap water for 30 minutes. If you are using chickpeas, soak it overnight. Alternatively , you can use canned boiled chickpeas


 1. Add minced meat, chana dal, ginger garlic paste, garam masala, whole black peppercorns, red chilli powder
2. Mix everything together. Add 1/3 cup of water and cook for 15 minutes on medium flame until water evaporates completely. I pressure cooked meat for 2 whistles. After pressure drops, opened the lid and again kept the pressure cooker on medium flame for quick 2 to 3 minutes until water evaporated completely

3. Let the mixture cool down for 10 minutes. Then add it to a food processor / mixie and pulse it 2 or 3 times until it is just ground. Don't over grind. Transfer this mixture to a large mixing bowl


4. In a pan, heat 1 teaspoon vegetable oil. When the oil is hot, add finely chopped onions and fry until they are soft
5. Add these onions to the meat mixture. Add chopped green chillies, chopped cilantro and juice of half lemon
6. In a small bowl, add egg and sprinkle a pinch of salt. Whisk it gently
7. Add 1/2 of this egg mixture to the meat

8. Using a spatula gently fold in everything. Do not over mix. If you over mix, the kebabs become dense and hard. Pinch about 1 and 1/2 tablespoons of kebab mixture and roll them into ball. Then gently flatten each roll into kabab. Set aside
9. In a pan, heat 3 tablespoons oil for shallow frying. When the oil is hot, place 4 kababs in the oil and fry until they are crispy and golden. Flip side and shallow fry on the other side too
10. Repeat the process and shallow fry the remaining kababs
11. Serve hot with mint cilantro chutney

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