Shaami kebab and shaami pockets | How to make Shaami kebab and shaami pockets

By sana Tungekar  |  30th Jun 2016  |  
5 from 1 review Rate It!
  • Shaami kebab and shaami pockets, How to make Shaami kebab and shaami pockets
Shaami kebab and shaami pocketsby sana Tungekar
  • Prep Time

    35

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

39

1





About Shaami kebab and shaami pockets Recipe

The very Mughlai , all time favourite- King of kebabs -Mutton shaami kebabs .

Shaami kebab and shaami pockets, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by sana Tungekar. Shaami kebab and shaami pockets is a dish which demands no explanations, it's a whole world of flavour in itself. Shaami kebab and shaami pockets is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Shaami kebab and shaami pockets by sana Tungekar is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Shaami kebab and shaami pockets.

Shaami kebab and shaami pockets

Ingredients to make Shaami kebab and shaami pockets

  • 250 grams Mutton ( Raan Portion soft succulent pieces)
  • 75 grams or a small cup chana dal
  • 2 tspn ginger garlic paste
  • 3-4 whole red chillies dry
  • 1 1/2 tspn garam masala
  • salt to taste
  • 1 onion and coriander to garnish
  • tomato ketchup and Mint corriander chutney
  • To make pockets--:
  • Get Mini ready Parotas ( ID Brand I used)

How to make Shaami kebab and shaami pockets

  1. Clean and wash mutton pieces and keep aside.
  2. Soak chana dal for half an hour or minimum 15 minutes.
  3. Pressure cook all ingredients except oil for 15 minutes in 200 ml water.
  4. Remove pressure and check if meat is tender and no water is left.
  5. If there's water, dry the mixture on slow flame and then cool it.
  6. Now grind in a mixer well enough to form a dry dough.
  7. Make medium size balls and press into kebabs form(shown in Pic).
  8. Heat oil in pan to shallow fry till golden and remove on kitchen tissue towels to soak any extra oil.
  9. Garnish with mint, onion rings and coriander.
  10. Serve with Green mint coriander chutney and tomato ketchup.
  11. To form pockets :-
  12. On a flat tawa, fry ready parothas on both sides and keep.
  13. Now place the kebab on one side of parotha and put green chutney and ketchup inside.
  14. Fold parotha on to kebab. Hold the fold with fine tooth picks.

My Tip:

Don't deep fry these. Serve hot.

Reviews for Shaami kebab and shaami pockets (1)

sayeedia sultana2 years ago

Will try soon...looks yummy
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