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Photo of Shaami kebab and shaami pockets by Sana Tungekar at BetterButter

Shaami kebab and shaami pockets

Sana Tungekar
35 minutes
Prep Time
20 minutes
Cook Time
4 People
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ABOUT Shaami kebab and shaami pockets RECIPE

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

Recipe Tags

  • Non-veg
  • Medium
  • Mughlai
  • Shallow fry
  • Pan fry
  • Pressure Cook
  • Snacks
  • Healthy

Ingredients Serving: 4

  1. 250 grams Mutton ( Raan Portion soft succulent pieces)
  2. 75 grams or a small cup Chana dal
  3. 2 tspn ginger garlic paste
  4. 3-4 whole red chillies dry
  5. 1 1/2 tspn garam masala
  6. Salt to taste
  7. 1 onion and coriander to garnish
  8. Tomato ketchup and Mint corriander chutney
  9. To make pockets--:
  10. Get Mini ready Parotas ( ID Brand I used)


  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.

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sayeedia sultana
sayeedia sultana   Jul-02-2016

Will try soon...looks yummy

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