Shammi Kebab is made by cooking meat, spices and Chana Dhal together
It’s ground to a paste, add ingredients to and formed into disc like kebabs. It’s then dipped in Egg and fried. This kebab is gluten free unless of course you decide to add breadcrumbs.

The tricky part with Shammi Kebabs is getting the mixture just right. Too soft and it will crumble and fall apart.

The traditional way of making kebabs is to cook chunks of meat with whole chillies, spices and chana dhal, however I’ve devised an easier way to get delicious Shammi kebabs and I cook the mixture in my Instant Pot.

Follow my video for the tips and tricks to get spectacular results!

Shammi Kebab


  • 100 gms 3.5 oz Chana dhal
  • 500 gms 17.6 oz ground lean Meat (Beef or Mutton)
  • 1 tbsp Chilli powder
  • 1 tbsp Cumin powder
  • 2 tbsps Garam Masala
  • 1 tbsp of Salt or to taste
  • 1 tbsp whole black Pepper
  • 100 ml Water
  • 1/2 cup whole Onion
  • 1 inch piece of Ginger
  • 5 cloves of Garlic
  • 1/2 cup finely minced Onion
  • 2 tbsps minced green Chilli
  • 1 tbsp Mint
  • 1/4 cup minced Coriander
  • 4 Eggs
  • Seasoning Chat Masala Salt & Pepper


  • Rinse and drain the chana dhal and add it to the IP with the meat
  • Add the powdered spices, salt and whole pepper
  • Add water and the whole onion, ginger and garlic
  • Close the IP and set it to sealing mode
  • Set the timer for 20 mins
  • After 20 mins, open the IP and remove the whole onion, ginger and garlic
  • If there is still moisture left in the IP, turn on saute mode and cook till the moisture evaporates
  • Cool the mixture and grind in small batches
  • Add the onion, chilli, mint and coriander and mix well
  • Add between 1 – 2 eggs and mix well in between
  • Chill this for at least one hour
  • Remove and form patties with oiled hands
  • Beat the rest of the eggs and season with salt and pepper
  • Dip each shammi into the egg on both sides and shallow fry
  • Sprinkle with chaat masala, salt and pepper and serve with lime wedges