Saturday, August 7, 2010

Shammi Kababs

You can serve these kababs with naans or pita breads. We love to eat them with salad. I tweaked the recipe on the back of Shan Shammi Kabab masala.

Shammi Kababs
Minced Chicken Burgers
1 lb chicken mince
1/2 tbsp garlic paste
1/2 tbsp ginger paste
1/2 pkt Shan Shammi Kabab Masala

1/4 cup chopped onion
1/4 cup chana daal/bengal gram, soaked for 4 hours
1 1/4 cup water

You will also need later,
1/4 cup chopped cilantro
2 tbsp chopped mint
2 eggs, whisked
2 slices of bread, blend to make fresh bread crumbs

Oil for shallow/deep frying

Serving Suggestions
Tandoori Naan or Rumali Roti

Sliced onions & lemon wedges and/or salad

1. Add all the ingredients except herbs, eggs/bread or oil in pressure cooker or handi.
2. Pressure cook for 4-5 whistles.
3. Open the lid when the pressure drops by itself. There will be still moisture in the chicken mince. Do not let it evaporate. Let it cool down.
4. Add mint, cilantro. Now add fresh bread crumbs and whisked eggs.
5. Heat a tawa/pan. Grease it lightly. Using wet hands, make small balls and flatten them. Place them gently on the pan. Cook them on both sides.
6. Drain on the absorbent paper. Serve hot with onions, lemons, salad and Naan.

Note -
1. Traditionally, mutton mince is used for this recipe.
2. You can deep fry these kababs for better taste.
3. I more or less followed the recipe on the back of Shan Shami Kabab Masala.


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