"Master the Art of Making Perfect, Foolproof Shami Kabab: Expert Tips, Tricks, and Ratios"

#recipe #shamikabab #kabab

This guide will help you master the art of making perfect and foolproof Shami Kabab with expert tips, tricks, and ratios. You will learn how to achieve the perfect texture and flavor of the kababs with the right balance of ingredients and cooking techniques. From selecting the right meat to soaking the chana dal, you will be guided step-by-step to ensure a fail-proof recipe every time. With this guide, you can impress your guests and enjoy delicious Shami Kababs with confidence.

Ingredients:

1 kg boneless mutton,no fat
375grams chana dal (split Bengal gram), soaked in water for 1/2 hours
1 onions,
1 Potato
60 grams ginger
1 whole garlic
1/2 tsp turmeric powder
1 Tb red chili powder
1 Tb coriander powder
1 Tb cumin seeds
1/4 tsp ajwain
1 Tb Salt


1 Tb garam masala powder
1 Tb chat masala
2 tbsp chopped fresh coriander leaves
2 tbsp chopped green chillies

1 Egg for Dipping
Oil for frying

Method:

Wash and soak chana dal for half an hour. Drain the water and set it aside.

In a pressure cooker, add the mutton, soaked chana dal, onions, ginger, garlic, turmeric powder, red chili powder, coriander powder, cumin seeds, ajwain, Poato and salt. Add enough water to cover the meat and dal.

Pressure cook on high heat for 4-5 whistles, then reduce heat to low and cook for another 40 -45 minutes.

Turn off the heat and let the pressure release on its own.

Once the mixture is cool enough to handle, knead or mix the ingredients thoroughly,mixing the meat and spices together to form a uniform mixture.

Add garam masala powder, chat masala, chopped coriander leaves, chopped green chillies, finely grated potatoes and mix well.

Knead the mixture well with your hands to make a smooth dough. Do not over-knead.

shape them into patties.

Beat an egg in a bowl and dip the patties in it.

Heat oil in a frying pan and fry the kababs on medium heat until golden brown on both sides.

Serve hot with mint chutney.

Tips and Tricks:

Soaking the chana dal helps in making it soft and easy to blend.
Pressure cooking the mixture ensures that the meat and dal are cooked well and gives a smoother texture to the kababs.
Adding besan (gram flour) helps in binding the mixture and prevents the kababs from falling apart.
Chilling the mixture for 30 minutes before shaping the kababs helps in handling the mixture easily and gives a better shape.
Dipping the kababs in beaten egg mixture before frying helps in achieving a beautiful shape and clean edges.
Adding chat masala, ajwain, and garam masala to the mixture enhances the flavor and aroma of the kababs.
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Hope you will like this recipe that we tried.
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0:00 Introduction
0:30 Use lean meat without any visible fat
0:36 Use small pieces of beef, about the size of an ice cube, to get a finer texture in the kebab mixture.
3:34 Initially cook on high flame and then lower it to medium to high after the cooker builds pressure. Avoid cooking on too high flame.
4:51 is to ensure that the mixture is completely dry and thoroughly mashed then we will add more steps to the proces
7:50 1. Potatoes don't release their starch and make the kababs sticky.
10:36 To prevent the kabab mixture from sticking to your hands, you can wet your hands with water or oil before shaping.
11:20 24-28 medium patties
12:55 Dip kababs in egg mixture, shake off excess before frying for perfect shape and clean edges

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