Shami Kabab is a classic Mughlai delicacy made with minced meat, chana dal (split Bengal gram), and a blend of aromatic Indian spices. The mixture is cooked, ground into a smooth paste, shaped into patties, and shallow-fried until golden brown. Crispy on the outside and soft on the inside, Shami Kababs are perfect as an appetizer, snack, or side dish. Serve them with mint chutney, onion rings, and lemon wedges.
Wash the chana dal thoroughly and soak it for 30 minutes.
In a pressure cooker, combine minced meat, soaked chana dal, onion, ginger-garlic paste, green chilies, garam masala, cumin powder, and salt with a little water.
Cook for 4–5 whistles or until both the meat and dal are tender and the water has evaporated.
Let the mixture cool completely, then grind it into a smooth paste.
Shape the mixture into small round patties.
Heat a little oil in a frying pan and shallow-fry the kababs for 2–3 minutes on each side until golden brown and crispy.
Drain on paper towels and serve hot with mint chutney, onion rings, and lemon wedges.
500g minced mutton or chicken
½ cup chana dal (split Bengal gram)
1 medium onion, chopped
2 tbsp ginger-garlic paste
2 green chilies, chopped
1 tsp garam masala + 1 tsp cumin powder
Salt to taste
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