Print Recipe

Shammi Kebab

Ingredients

  • 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

Instructions

  • 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