Title: “🍢 Savory Delights: Recipe for Half Kg Shami Kabab

🍢 Savory Delights: Recipe for Half Kg Shami Kabab

Introduction:

Shami Kabab—golden patties bursting with aromatic spices, tender meat, and chana dal richness. Perfect as appetizers, snacks, or side dish with tea. This recipe is for ½ kg of kababs, just right for gathering or satisfying cravings.

accompanied by a bowl of raita, lemon wedge, and a garnish of fresh mint leaves—crispy exterior, soft center

🛒 Ingredients You’ll Need:

  • 250 g beef or lamb (minced)

  • 250 g chana dal (split chickpeas)

  • 2 medium onions (½ chopped, 1 sliced for garnish)

  • 2 tbsp ginger-garlic paste

  • 2 green chilies (finely chopped)

  • ¼ cup fresh coriander (finely chopped)

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • ½ tsp red chili powder (adjust taste)

  • ½ tsp garam masala

  • 1 tsp black pepper powder

  • Salt to taste

  • 1 egg (slightly beaten, to bind)

  • Oil or ghee for shallow frying


🍳 Cooking Method – Step by Step:

🔸 Step 1: Boil Meat & Dal

Rinse chana dal and meat. Boil together in enough water until both are tender (about 30–40 minutes). Drain excess water, reserving some broth.

🔸 Step 2: Grind to a Paste

In a food processor, combine dal-meat mixture with chopped onions, ginger-garlic, green chilies, and coriander. Pulse into a coarse paste, adding reserved broth as needed.

🔸 Step 3: Season the Mix

In a bowl, add cumin, coriander powder, chili powder, garam masala, black pepper, salt, and beaten egg. Mix well until it forms a cohesive dough that holds shape.

🔸 Step 4: Shape the Kababs

Divide mixture into 12–14 equal portions. Wet your hands to make small, round flat patties.

🔸 Step 5: Shallow Fry

Heat 2 tbsp oil or ghee in a non-stick skillet over medium flame. Fry kababs for 3–4 minutes per side, until golden and crispy. Drain on paper towels.


🍽️ Serving Suggestions:

  • Serve hot with green chutney, ketchup, or yogurt dip

  • Garnish with onion slices, lemon wedges, and fresh coriander

  • Great as party bites, tea-time snacks, or sandwich filler


🧊 Storage Tips:

  • Keep uncooked patties refrigerated for 1–2 days

  • Cooked kababs stay good in fridge for 3 days

  • Freeze shaped patties (before frying) on a tray; then store in airtight bag for up to 2 months


💭 Final Thoughts:

These Shami Kababs are all about the perfect balance of crispy texture and flavorful inside. Easy to make yet impressive to serve—ideal for any occasion. You’ll always want extras!

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