Shammi Kabab

Boil the kheema, bengal gram, garlic ginger paste, coriander powder, jeera powder, red chilli powder, garam masala powder and salt with a little water.

Cook for 35 - 40 minutes till the kheema and bengal gram are cooked and the water has dried up.

Cool the mixture and grind to a fine paste.

Enter Step

Add the egg yolks and mix well.

Apply little oil on your hands and form the mixture into kababs. These can be refrigerated to be used later on.

Heat a little oil in a frying pan and shallow fry the kababs for 1 - 2 minutes on each side till they are nice brown in colour.

Serve with mint chutney and sliced onions.