Shammi Kebabs

Shammi Kebabs 6

These are anything but that. They are great as snacks, an accompaniment to a meal or simply as burgers for the kids’ school lunch.

INGREDIENTS:

Bread crumbs – as need for coating
Egg – 1,beaten
Red chilli oowder – 1 tsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Garam masala – 1 tsp
Garlic – 1 inch
Onion – 1
Green chillies – 4
Garlic cloves – 3
Channa daal – 1/2 cup
Water – 3/4 cup
Meat – 500 gms {minced}
Salt to taste
Oil – for pan fry

PROCESS:

1. In a pressure cooker, add in most of the above ingredients – Meat, Daal, Garlic, Ginger, Green Chili, Salt & Water.
2. Cook with the weight on high heat, allow it to whistle 1 time and then reduce the flame and cook for 25-30 minutes.
3. Let the mixture cool to room temperature.
4. Add in the Onions and grind well in a blender.
5. Avoid using water.
6. Add in the dry spices – Garam Masala, Coriander Powder, Cumin Powder & Red Chili Powder.
7. Mix well.
8. Add in the egg little at a time and mix.
9. Shape the mixture into desired size patties. (Store the mixture in the refrigerator for a couple of hours if the mixture is too soft to make kebabs.)
10. Heat some oil in a shallow skillet.
11. Pour Breadcrumbs into a shallow plate.
12. Roll the kebabs (patties) on the breadcrumbs.
13. Shallow fry kebabs in oil on both sides till golden-brown.
14. Serve with Imli (Tamarind), Mint or Green Chutney or good old ketchup.
15. Makes 8 –10 kebabs (depending on size)  

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