Shami Kebab

Shami kebabs are a popular snack throughout India,Bangladesh ,Pakistan and some parts of Middle  East. It is made by a paste of meat and chana dal or bengal  gram dal.Here I used mutton mince  for making  these yuumy  kebab.If you wish,you can use some other meat like chicken ,lamb.


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Preparation time -45 Minutes
Cooking Time - 15 Minutes 
Inactive Time -15 Minutes 
Servings-10 pieces 
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Ingredients 
Mutton mince-500 grams
Caraway seed (shahi jeera) - 1/2 teaspoon
Ginger chopped -1/2 inch
Garlic - 5-6 cloves
Onions -1(cut into big chunks )
Dried red chillies broken- 4
Bengal gram (chana dal) - 3 tablespoon(soaked in water for 1/2hour
Salt to taste
Egg -1 beaten
Ghee- 2 tablespoons
Fresh coriander leaves -1/2 cup(chopped)
Garam masala powder-2 teaspoon(Recipe of Garam masala,see Note 1)
Lemon juice- 2 teaspoons
Chat Masala-2 teaspoon
Water -1cup

Method
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Heat 1 tbsp ghee in a non-stick pan. Add caraway seeds, ginger, garlic, red chilies, saute for 2 minutes.

Add keema and drained chana dal. Sauté for 2 minutes.

Add salt and 1 cup water and mix well.Bring the mixture to a boil. Cover and reduce the heat and continue to cook it until all the water has evaporated and the meat and dal are cooked well.

Remove the mixture from heat and let it be cool. Discard the dry red chilies and grind to make  a fine paste.

Add 1 teaspoon lemon juice, finely chopped coriander,chat masala ,little bit salt (carefully add salt,as you  already  added while cooking) and garam masala powder to the keema or mince mixture and mix well . Shape the mixture  into small round flattened balls or kababs.Keep them aside for 15 minutes.

Break the eggs in a bowl and whisk it well.

Heat remaining  ghee on  the tawa on medium heat.Spread it with back side of ladle.Dip each kabab in whisked egg and place it on the tawa. Shallow-fry, turning the side once, for 3-4 minutes or till both the sides are evenly cooked.

Serve hot with coriander  chutney and onion rings  (see note 2 for recipe  of coriander  chutney )

Want to know more Non Vegetarian Snacks,click HERE 

Want to know more Vegetarian Snacks, click HERE 

Note-1(How to Make Garam  Masala Powder)

Ingredients 
Green Cardamoms-5
Black cardamoms -2
Nutmeg-1/2
Cinnamon stick -1/2 inch
Mace-2 blades

Method 
Dry roast  green cardamom,black cardamo

m,cinnamon stick,mace and nutmeg and grind to make a fine powder.


Note-2 (How to Make Coriander  Chutney)

Ingredients 
Chopped fresh coriander leaves/cilantro

/Dhaniapatta-1cup

Garlic Pods-5-6

Grated Ginger -1/2tsp

Green chilli, chopped (hari mirch)(Kachalonka)-3 -4

Lemon Juice-2 tsp

Sugar-1tsp

Black Salt or Normal Salt to taste

Method
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Grind all the ingredients(except lemon juice )  in a blender adding water till smooth.

Pour in a bowl... add lemon juice and mix.. if required you can add more lemon juice .

Store the coriander chutney in a airtight  bowl or container in the refrigerator.Use the coriander chutney whenever required.

                           Pictorial Recipe 

Heat 1 tbsp ghee in a non-stick pan. 

Add caraway seeds, ginger, garlic, red chillies, saute for 2 minutes.

Add keema and drained chana dal. Sauté for 2 minutes.

Add salt and 1 cup water and mix well.Bring the mixture to a boil. Cover and reduce the heat and continue to cook it until all the water has evaporated.

Remove the mixture from heat and let it be cool. Discard the dry red chilies and grind to make a fine paste. 

Add 1 teaspoon lemon juice, finely chopped coriander, chat masala  and garam masala powder to the keema or mince mixture and mix well . Shape the mixture  into small round flattened balls or kababs.Keep them aside for 15 minutes.

Break the eggs in a bowl and whisk it well.

Heat remaining  ghee on  the tawa on medium heat.Spread it with back side of ladle.Dip each kabab in whisked egg and place it on the tawa. Shallow-fry, turning the side once, for 3-4 minutes or till both the sides are evenly cooked.