Shami kabab is a local variety of kabab from the Indian subcontinent; it is part of the Indian cuisines. It is composed of a small patty of shredded meat with ground chickpeas, egg to hold it together, and spices. Shami kabab can be made with any meat either the beef, chicken or mutton. It is eaten as a snack or an appetizer. Shami kabab literally means the Syrian kabab (sham) in Arabic. Kababs originated among the Persians and Arabs and were probably introduced to India during various conquests that are part of India’s history. Shami Kabab is served to guests especially in the regions of Hyderabad Deccan, Punjab, Kashmir, Uttar Pradesh and Sindh. They are usually round patties and are shallow fried. A dip made of mint and hung curd goes very well with these kababs. Shami kababs may be served with roti along with ketchup, hot sauce, chilli garlic sauce, raita or chutney. In some version before serving the kababs, it is also common to dip them in a beaten egg mixture and double fry them.
Ingredients :
250 gms boneless chicken (cooked in 1/2 cup water, 1/2 tsp ginger garlic paste, 1/4 tsp turmeric pd & little salt for 10-15 min.)
1 tea cup Soaked Channa dal (soaked for 3-4 hours)
1 medium potato diced
4-5 fresh green chillies
6-7 garlic flakes
1 medium onion chopped
1/2 tsp turmeric pd
1 tsp red chilli powder
1 tsp garam masala pd.
handful of coriander leaves
few mint leaves
1 egg
salt to taste
oil for shallow frying
Method :
1. Shred the cooked boneless chicken (fine) with your hands or the most common technique for shredding chicken is to simply hold one fork still in the center of your chicken and use a second fork to pull the shreds apart. Keep aside.
2. In a Pressure cooker take the soaked channa dal, potato, garlic, onion, green chillies, turmeric-red chilli powder-garam masala pd., coriander leaves, salt and half cup water and cook for 2-3 whistles. Let cool.
3. Blend the cooked channa mixture to a coarse paste.
4. Combine the channa mixture, shredded chicken, chopped coriander and mint leaves, whisked egg in a big bowl and form a dough.
5. Make patties/ kabab from the dough with your palm and shallow fry in a non stick pan on medium flame.
6. Fry till golden brown. Serve your chicken shami kabab hot with mint curd dip or any chutney. Marvellous taste indeed.
Ingredients :
250 gms boneless chicken (cooked in 1/2 cup water, 1/2 tsp ginger garlic paste, 1/4 tsp turmeric pd & little salt for 10-15 min.)
1 tea cup Soaked Channa dal (soaked for 3-4 hours)
1 medium potato diced
4-5 fresh green chillies
6-7 garlic flakes
1 medium onion chopped
1/2 tsp turmeric pd
1 tsp red chilli powder
1 tsp garam masala pd.
handful of coriander leaves
few mint leaves
1 egg
salt to taste
oil for shallow frying
Method :
1. Shred the cooked boneless chicken (fine) with your hands or the most common technique for shredding chicken is to simply hold one fork still in the center of your chicken and use a second fork to pull the shreds apart. Keep aside.
2. In a Pressure cooker take the soaked channa dal, potato, garlic, onion, green chillies, turmeric-red chilli powder-garam masala pd., coriander leaves, salt and half cup water and cook for 2-3 whistles. Let cool.
3. Blend the cooked channa mixture to a coarse paste.
4. Combine the channa mixture, shredded chicken, chopped coriander and mint leaves, whisked egg in a big bowl and form a dough.
5. Make patties/ kabab from the dough with your palm and shallow fry in a non stick pan on medium flame.
6. Fry till golden brown. Serve your chicken shami kabab hot with mint curd dip or any chutney. Marvellous taste indeed.
Comments
Post a Comment