Shami Kabab

Kheema without fat 500 gms

Chana dal (washed and soaked in water for

½ hour) 2 tbsp.

Garlic flakes 10 nos.

Ginger 1" piece

Garam masala 1 tsp.

Elaichi 2 nos.

Dalchini pieces 2 nos.

Lavang 3 nos.

Dhania jeera powder 1 tsp.

Pepper A pinch

Chili powder 1 tsp.

Kothmir and Pudina chopped A handful

Egg 1 nos.

Lemon juice ½ no.

Onion minced 1 nos.

Oil/Ghee For frying

1. To the washed and drained kheema,

add the chana dal, sabut masala, 1cup

warm water, salt to taste and then cook

till dry.

2. Remove from heat and add ginger,

garlic, pepper, chili powder, dhania and

jeera powder. Grind to a fine paste and

then form into dough.

3. To the minced onion, add the finely

chopped pudina, kothmir, lime juice and

salt to taste.

4. Beat the egg lightly. Divide the dough

into lemon- sized balls.

5. Flatten each ball in the palm of your

hand and stuff with a little of the onion

mixture.

6. Shape into a kabab and dip in the

beaten egg. Shallow fry till it turns color.