Indian
Indian - South Indian Classics
Shami Kebab
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 1 cup chana dal
- • 1/2 cup onion, finely chopped
- • 3 dried red chilies
- • 1 tsp fennel seeds
- • 1 inch ginger, chopped
- • 2 tbsp curry leaves, chopped
- • 1 tsp salt
- • 2 cups oil, for deep-frying
Preparation Steps
1
Phase 1
Rinse and soak the chana dal for 2 hours, then drain completely.
2
Phase 2
Coarsely grind the dal with the red chilies, fennel seeds, ginger, and salt, using as little water as possible.
3
Phase 3
Fold the chopped onion and curry leaves into the ground mixture.
4
Phase 4
Wet your palms and shape small portions into flat, round patties.
5
Phase 5
Deep-fry the patties in hot oil over medium heat until crisp and golden on both sides.
6
Phase 6
Drain on paper and serve hot with coconut chutney.