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Shammi Kebabs

showmethecurry's picture
These Kebabs are made with minced meat and are so soft, they melt in the mouth....
Ingredients
  Channa dal 1⁄2 Cup (8 tbs)
  Garlic pods 3
  Ginger 1 Tablespoon
  Onion 1 Medium
  Water 1 1⁄4 Cup (20 tbs)
  Garam masala 1⁄2 Teaspoon
  Dhaniya powder 1 Teaspoon
  Jeera powder 1 Teaspoon
  Salt To Taste
  Red chili powder 1⁄4 Teaspoon
  Egg 1
  Bread crumbs 1 Cup (16 tbs)
  Oil 2 Tablespoon (For shallow frying)
Directions

Put all of the above ingredients, except Egg and Bread Crumbs, in a pressure cooker and cook with the weight on high heat for about 5-6 whistles.
Let the mixture cool and then blend well in a blender.
Store the mixture in the refrigerator for a couple of hours.
Shape the mixture into burger size patties.
Heat some oil in a shallow skillet.
Break the Egg into a bowl and mix well.
Pour Breadcrumbs into a shallow plate.
Dip the kebabs (patties) first into the Egg mixture and then roll them in the breadcrumbs.
Shallow fry kebabs in oil on both sides till brown.
Serve with Imli (Tamarind) and/or Green Chutney or good old ketchup.
Makes 8 to 10 kebabs

TIPS:
If mixture consistency is too watery, add a well-mashed potato.
Increase the amount of Garam Masala to get a spicier flavor.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Appetizer
Feel: 
Meaty, Smooth
Ingredient: 
Meat
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
5
Story
There is a common misconception that ‘kebabs’ are hard to make. These are anything but that. They are great as snacks, an accompaniment to a meal or simply as burgers for the kids’ school lunch.
Subtitle: 
Shammi Kebabs

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Average: 4.4 (8 votes)

4 Comments

Snigdha's picture
This surely makes for a great appetizer. Will give it a try sometime soon.Happy Cooking
Ganesh.Dutta's picture
 one of the most popular historical appetizer in India..........it come in MUGHLAI CUISINE.nice picture!
vikas.kumar's picture
Will definitely make this. Kababs are my fav appatisers...infact, i often make a meal of them. I first had shammi kababs at Nirula's in Delhi...thats when I fell in love with them...
Pervez87's picture
mmmm........ my favourites. a little bit harder but more satisfying to eat..... we can skip the bread crumbs (which offer no flavor ) and the egg (which interferes in the flavor) by making it with boneless meat. Just cook thoroughly as in the recipe above and put these soft cooked pieces of meat a few at a time in a food processor and pulse a few times (say 8-10 times)resulting in fine fibers and a bit of paste. Complete the rest of the meat in similar fashion. Thus you get the original texture and flavor without the use of bread crumbs or egg. As an alternative you could grind it in a wet grinder(without excess water, this the method I use)after chopping it a bit in the food processor. Of course you could do it the old fashioned way by beating the cooked meat to a semi fibrous paste in a large mortar and pestle (he.. he...) The fibers of the meat provide the stability to the structure and the small amount of meat paste the necessary binding help.