Shammi kabab

SHAMMI KABAB

INGREDIENTS

FOR PRESSURE COOKING:

• 2 cup black chickpea, soaked overnight
• ¼ onion, sliced
• 1 inch ginger
• 2 clove garlic
• 2 dried red chilli
• 1 green chilli 
• 5 cloves
• 1 inch cinnamon
• 1 black cardamom
• ½ tsp pepper
• 1 tsp coriander seeds
• 1 tsp cumin / jeera
• ¼ tsp turmeric
• ½ tsp salt
• 2 cup water

OTHER INGREDIENTS:

• 3 tbsp besan / gram flour, roasted
• 2 tbsp mint, finely chopped
• 2 tbsp coriander, finely chopped          
• 1 tsp lemon juice
• ½ tsp salt
• oil for frying

INSTRUCTIONS

• firstly, pressure cook all the ingredients listed pressure cooking for 5 whistle.
• drain off the water and blend coarsely without adding any water.
• further add 3 tbsp roasted besan.
• also add 2 tbsp mint, 2 tbsp coriander, 1 tsp lemon juice and ½ tsp salt.
• mix well making sure all the spices are combined well.
• further grease hand with oil and prepare patties.
• now deep fry, shallow fry or pan fry the patties in hot oil. alternatively, preheat and bake at 180 degree celsius for 30 minutes.
• flip and fry both the sides on medium flame till it turns golden and crisp.
• finally, serve veg shami kebab with onion  and green chutney.