Shami Kebab

Ingredients

Oil

for frying

Egg

1, beaten (for coating)

Salt

to taste

Garam masala

1 teaspoon

Turmeric powder

1/2 teaspoon

Red chili powder

1 teaspoon

Coriander powder

1 teaspoon

Cumin powder

1 teaspoon

Mint leaves

1/4 cup, chopped

Coriander leaves

1/4 cup, chopped

Green chilies

2, finely chopped

Ginger

1 inch, grated

Onion

1 medium, finely chopped

Chana dal (split Bengal gram)

1/2 cup

Boneless chicken

500 grams, cut into pieces

Instructions

1. Wash and soak the chana dal in water for 30 minutes. Drain the water.
2. In a pressure cooker, combine the chicken, soaked chana dal, grated ginger, turmeric powder, and salt. Add enough water to cover the ingredients.
3. Pressure cook for 4-5 whistles or until the chicken and dal are cooked and tender.
4. Once cooked, remove the pressure cooker from heat and allow the mixture to cool down until safe to handle.
5. In a blender or food processor, blend the cooked chicken and dal mixture until it forms a smooth paste. Be mindful not to over-blend; a coarse texture adds to the kebab's authenticity.
6. Transfer the paste to a mixing bowl. Stir in the chopped onions, green chilies, coriander leaves, mint leaves, cumin powder, coriander powder, red chili powder, garam masala, and additional salt to taste. Mix thoroughly.
7. Take a small portion of the mixture and shape it into a flat, round kebab, about 1/2 inch thick.
8. Heat oil in a pan over medium heat for frying. Dip each kebab in the beaten egg to coat, then shallow fry until golden brown on both sides, approximately 3-4 minutes per side.
9. Remove the kebabs from the pan and place them on a paper towel to absorb excess oil.
10. Serve hot with mint chutney or yogurt dip.