Stuff Shammi Kebabs

Ingredients

½ cup Chana dal Soaked overnight
½ kg Boneless Meat
1 stk Cinnamon
5 to 7 Black Pepper Corn
½ tsp Jeera

For Stuffing

1 cup Chopped Onions
1 tblsp Lime juice
1 cup Chopped Mint Leaves
1 cup Chopped Coriander
2 tblsp Chopped Green Chilies
1 tsp Cumin powder
Oil for frying.
Eggs as per requirement.
Salt to Taste

Method

Combine meat and chanadal, adding whole garam masala with ½ cup of water and salt to taste in a pressure cooker and cook it for 2 to 3 whistle.
Take off the cooker from the heat and let the pressure cool by itself.

Open the lid and check if the meat is tender and well done, strain the access liquid aside and mince the meat mixture in a blender. The mixture should become like thick dough. Keep it aside.

Take a bowl add chopped coriander, chopped mint leaves, chopped onions, chopped green chilies, cumin powder, lime juice, salt as per taste and mix it well.

Divide meat dough in equal portions.
Take one portion and flatten it in your palms into making a cup shape.

Stuffed a scoop of the stuffing mixture and seal it evenly making a shape into flat round patti. Whisk one or two eggs in a bowl and dip the shammi kebab in it and shallow fry it from both sides till light brown and crispy.

Remove on a kitchen paper and Serve it with green chutney. Enjoy!!