Name: Shami Kebabs recipe by Sonia Shringarpure at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8
Ingredients: 1/2 kg Chicken Keema/mince; 1 Large Onion finely chopped; 1 tsp shahjeera; 3-4 finely minced garlic cloves; 1/2" finely minced/grated ginger; 1 heaped tsp ginger-garlic paste; 2-3 finely minced green chilies; 1 tsp turmeric powder; 1-2 tsp red chili powder; 1 tbsp coriander-cumin powder; 1 tsp garam masala powder; 1 tsp meat masala; 1/2 tsp fennel seed powder; 1/2 bowl roasted Chana and finely ground to a powder; 2 tbsp roasted Horse Gram Chana; 3-4 kokam petals; 1 Egg beaten; 1/2 bowl breadcrumbs + 1-2 tbsp additionally; Flour to dip the kebab; Salt to taste; 1/2 to 1 cup Chopped coriander leaves

ABOUT Shami Kebabs RECIPE

Shami Kebabs are popular Indian snack or appetizer and can be served as is with ketchup or chutney or between bread slices and at times even rolled up in a chapati with raw onions.

Ingredients Serving: 8

1/2 kg Chicken Keema/mince
1 Large Onion finely chopped
1 tsp shahjeera
3-4 finely minced garlic cloves
1/2" finely minced/grated ginger
1 heaped tsp ginger-garlic paste
2-3 finely minced green chilies
1 tsp turmeric powder
1-2 tsp red chili powder
1 tbsp coriander-cumin powder
1 tsp garam masala powder
1 tsp meat masala
1/2 tsp fennel seed powder
1/2 bowl roasted Chana and finely ground to a powder
2 tbsp roasted Horse Gram Chana
3-4 kokam petals
1 Egg beaten
1/2 bowl breadcrumbs + 1-2 tbsp additionally
Flour to dip the kebab
Salt to taste
1/2 to 1 cup Chopped coriander leaves

Instructions

Soak Chana in water for 15 minutes. While its soaking, Wash the chicken mince and drain thoroughly.
Heat oil in a nonstick pan. Add shah jeera and onions. As onions start browning, add ginger-garlic paste, garlic, ginger and green chilies. Stir well. Add turmeric powder and red chili powder. Let the masala cook in oil till it leaves pan.
Now add the meat. Mix well with all masala. Keep stirring. Add coriander-cumin powder, meat masala, garam masala powder, fennel seed powder and salt to taste. Sauté.
Once Kheema is cooked, add kokam and soaked Chana dal and mix well. Simmer till it's dry. (Do not cover the pan).
In a bowl, take Chana dal powder and coriander leaves. Give it a mix. Add the cooled Kheema to it and mix. Add 1 beaten egg and 1-2 tbsp breadcrumbs and get it all together.
Check if the ball comes together without breaking else add some more of breadcrumbs. Make equal sized balls of the Kheema.
Heat a nonstick pan with oil. Dip the round balls of kebabs in flour and then again in breadcrumbs. Shallow fry both sides till light golden in color.

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