Shaami Kabab

Shaami Kabab!

Very tasty chicken patties, with authentic indian spices, which are shallow fried. They are very similar to the south Indian dish Kola Urundai, but the ingredients are quite different. The recipe is from my dear friend Sanobar Bansal. A very easy dish to make with easily available ingredients. This is the first time I am trying these kababs and I really liked them! All the spices give it an amazing flavour. The chana dal gives it a different texture. Make the patties, fry them on the tawa and serve them hot along with some chutney for an amazing start or snack!

Ingredients:

Boneless chicken: 250 gms

Chana dal- 2 tblsp

Ginger- 1 inch piece

Garlic- 2 to 3 cloves

Kashmiri red chilies- 4 to 5

Cinnamon- 1inch piece

Cloves- 2 to 3

Cumin seeds- 1 tsp

Coriander seeds- 1 tsp

Black pepper- 4 to 5

Cardamom-2

Salt- as needed

Mint leaves- a handful

Coriander leaves- a handful

Oil- 3 to 4 tblsp

Method:

1.      Wash and clean the boneless chicken pieces and drain the water completely.

2.      Soak chana dal in water for 2 hours.

3.      In a kadai or pan, add the chicken pieces, chana dal, ginger, garlic, Kashmiri red chilies, cinnamon, cloves, coriander seeds, cardamom, cumin seeds, pepper and and salt.

4.      Add ½ cup of water to it. Cook until chicken and dal become tender. Make sure all the water evaporates.

5.      Transfer everything to a mixer grinder and blend into a smooth paste.

6.       Add finely chopped mint and coriander leaves to it.

7.      Shape them into round patties.

8.      Heat a table spoon of oil in pan or tawa and shallow fry the patties, in batches. Fry until both sides become golden brown and crispy.  

9.      Remove them from the tawa and fry the next batch.

10.   Serve hot with some spicy sauce.

Notes:

·        The original recipe is usually made with goat meat. If using goat meat, pressure cook the meat and use in the recipe.

·        While grinding the cooked meat and dal, you can sprinkle a little water, if you feel it is too dry. Don’t use too much water. Just sprinkle it.

·        After grinding, it has to be a smooth paste.

 

 Step by step pictures

soak chana dal in water for 2 hours

add boneless chicken, chana dal, ginger, garlic, red chilies,

cardamom, cinnamon, cloves, coriander seeds, cumin seeds 

and salt to a kadai. 

add 1/2 cup of water to it.

cook until chicken and chana  dal become tender.

make sure all the water evaporates

let it cool and transfer to a mixer grinder.

blend into a smooth paste.

add finely chopped mint leaves and coriander leaves.

mix well.

make patties.

heat oil in a tawa or pan.

add oil and shallow fry the patties.

after one side is cooked, flip and cook the other side too.

after it turns crispy, remove from tawa

and serve it hot with some spicy sauce.