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Shammi Kabab Recipe
|Bengal gram||1 1⁄2 Tablespoon|
|Ginger||2 1⁄2 Tablespoon, 2 long pieces|
|Garlic||12 Clove (60 gm)|
|Green chilies||2 , or to taste|
|Minced meat||500 Gram|
|Salt||1 1⁄4 Teaspoon|
|Onion||1 Small, optional|
|Finely chopped coriander||2 Tablespoon|
Serving size: Complete recipe
Calories 2044 Calories from Fat 897
% Daily Value*
Total Fat 100 g153.7%
Saturated Fat 37.6 g188.2%
Trans Fat 0 g
Cholesterol 658.3 mg
Sodium 3172.3 mg132.2%
Total Carbohydrates 128 g42.7%
Dietary Fiber 21.7 g86.9%
Sugars 37.2 g
Protein 158 g315.8%
Vitamin A 50.9% Vitamin C 223.2%
Calcium 40.3% Iron 38.2%
*Based on a 2000 Calorie diet
Put it in the small bowl with 1/2 cup water.
Keep aside for 20 minutes.
While the gram is soaking, chop the onions and chillies.
Also peel and chop or slice the ginger and garlic.
You need not chop any of these vegetables too finely or evenly.
Put the gram, mince chillies, chopped vegetables, salt and whole spices into the pressure cooker.
Add the water in which the gram was soaked too.
Turn up the heat and let the cooker come to maximum pressure.
As soon as it whistles, turn the heat to medium and keep on the fire 12 minutes.
Take off the fire and let the pressure reduce by itself.
Open the cooker and see if there is any moisture left.
Dry it completely.
Cool the mixture a little and grind it fine.
Do this in an electric food processor.
Into this mixture add the finely chopped onion and fresh coriander.
Also add the bread and egg.
Beat the egg lightly before adding it.
As for the bread, crumble it finely all over the mixture.
You may also make it into crumbs in the food processor.
Mix everything together well.
Do this with a fork or with your hand.
Divide the mixture into 6 equal bits.
Lightly oil your palms and shape each one into a cutlet.
Keep putting each one onto the large plate.
Keep covered till you're ready to eat.
If the weather is hot, keep them refrigerated.
Fry exactly like the potato cutlets.
Drain on brown paper before eating.