Shammi Kabab
Kheema without fat500 gms
Chana dal (washed and
soaked in water for ½ hour)
2 tbsp.
Garlic flakes10 nos.
Ginger 1" piece
Garam masala 1 tsp.
Elaichi2 nos.
Dalchini pieces 2 nos.
Lavang 3 nos.
Dhania jeera powder1 tsp.
PepperA pinch
Chili powder 1 tsp.
Kothmir and Pudina chopped
Egg1 nos.
Lemon juice ½ no.
Onion minced 1 nos.
Oil/Ghee
For frying
Salt To taste
Preperation:
1. To the washed and drained kheema, add the chana dal, sabut masala, 1cup
warm water, salt to taste and then cook till dry.
2. Remove from heat and add ginger, garlic, pepper, chili powder, dhania and
jeera powder. Grind to a fine paste and then form into dough.
3. To the minced onion, add the finely chopped pudina, kothmir, lime juice and
salt to taste.
4. Beat the egg lightly. Divide the dough into lemon- sized balls.
5. Flatten each ball in the palm of your hand and stuff with a little of the onion
mixture.
6. Shape into a kabab and dip in the beaten egg. Shallow fry till it turns color.
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