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Home  ?  Recipes  ?  Snacks  ?  Shaami Kabab

Shaami Kabab

Recipe By : Niru Gupta
Type: Snacks Serving: 30 cocktail sized


  • Bengal Gram, split and husked (Channa Daal) 1 cup (180 g)
  • Mutton/Lamb/Beef, minced 3 cups (750 g), weighed after de-boning
  • Garlic, chopped 1 tbsp
  • Ginger, chopped 1 tbsp
  • Pepper corns (Sabut Kali Mirch) 8
  • Black Cardamom (Moti Elaichi), seeds only 1 tsp
  • Cloves (Laung) 6
  • Mace (Javitri), broken petals tsp
  • Salt 1 tbsp or to taste
  • Onions, chopped cup
  • Coriander leaves (Hara Dhania), chopped 1 heaped tbsp
  • Green chillies, finely chopped 1 tbsp or to taste
  • Oil for deep frying
  • Onion rings and lemon wedges for garnishing


  • Place meat, gram, garlic, ginger, pepper corns, cardamoms, cloves, mace, salt and about 3 cups water in a saucepan.
  • Cook over high heat to bring to a boil, and then lower the heat and simmer, covered, till the meat and gram are cooked through.

  • When cool enough to handle, grind the mixture into dough like paste.

  • Mix the onion, coriander, and green chillies into the mixture, and refrigerate, covered, for about an hour.

  • Shape into small, flat rounds and deep fry till crisp and brown.

  • Drain over absorbent paper and serve, garnished with the lemon and onions, along with a chutney.

  • Currently 5/5 Stars.
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Current Rating 5/5 (1 votes)
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