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

By sana Tungekar  |  30th Jun 2016  |  
5.0 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 is one dish which makes its accompaniments tastier. With the right mix of flavours, Shaami kebab and shaami pockets has always been everyone's favourite. This recipe by sana Tungekar is the perfect one to try at home for your family. The Shaami kebab and shaami pockets recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Shaami kebab and shaami pockets is 35 minutes and the time taken for cooking is 20 minutes. This is recipe of Shaami kebab and shaami pockets is perfect to serve 4 people. Shaami kebab and shaami pockets is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Shaami kebab and shaami pockets. So do try it next time and share your experience of cooking Shaami kebab and shaami pockets by commenting on this page below!

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 sultanaa year ago

Will try soon...looks yummy
Reply