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We hope you got benefit from reading it, now let’s go back to shami kabab❤ recipe. To make shami kabab❤ you need 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Shami Kabab❤:
- Use 1 Cup Chana Dal
- Take 2 tsp Oil
- Provide 1 tsp Cumin Seeds
- Use 8 nos Cloves
- Prepare 8 nos Black Peppercorns
- Prepare 2 sticks Cinnamon
- Provide 2 tsp Coriander Seeds
- Provide 1/2 tsp Chilli Flakes
- Get 500 gram Boneless Chicken
- Provide 1 tsp Salt
- Take 1 cup Water
- You need 2 tsp Ginger, finely chopped
- Prepare 1/2 cup Coriander Leaves, chopped
- Take 1/2 cup Mint Leaves, chopped
- Get 2 egg
Instructions to make Shami Kabab❤:
- Soak 1 cup of chana dal for at least 30 minutes
- In a pressure cooker heat oil and add cumin seeds, cloves, black peppercorns, cinnamon, coriander seeds, ajwain, red chilli and chilli flakes. Saute for 1-2 minutes
- Now add the soaked chana dal and mix thoroughly
- Add the boneless chicken and salt. Bring to simmer, adding required quantity of water
- Cook until all the water has evaporated and chicken is tendered
- Let it cool for some time and then grind all the ingredients to a thick paste
- In the paste add ginger, green chilli, garlic, coriander leaves and mint leaves. Mix all the ingredients to combine well
- Now add the raw eggs liquid and mix thoroughly
- Using your palm make the kebabs of any desired shape and size, generally flat round shape
- You can serve the kebabs hot with chutney of your choice
The recipe and the ingredients for this dish are similar to Kotlet, but in Shami, we use yellow split peas, chickpeas, or gram flour, while Kotlet is prepared with raw potatoes. Shami kebab are tender patties made with beef and chana dal (yellow split peas), and then dipped in eggs and pan-fried. These kebabs are kid-friendly, naturally gluten-free, and so wholesome! This easy recipe makes a large batch to enjoy some now, and freeze the rest for later! Shami Kebab If you're Pakistani, it's likely your mom/relative/aunty has a shami kebab freezer stash waiting for the.
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