Finalize the Shami Kabob’s fry with eggs 🌸🍋🌸🍋🌸🍋🌸🍋🌸
SHAMI KABOBS RECIPES: Ground Meat, Channa Daal and few ingredients.
Ingredients and instructions are here for homemade Shami Kabobs.
1 ½ pounds of ground meat (Qeema)
2 medium cups of pre boil Channa Daal (Black Garbanzo Split Beans)
1 medium onion (Peel and chop) “Pyaazy”
1 tablespoon of Garlic Powder (Lehson)
1 tablespoon of ginger paste (Adrak)
Handful of fresh cilantro (Dhania)
1 teaspoon of half ground cumin seeds (Zeera)
1 teaspoon of Garam masala
½ teaspoon of whole dry dried coriander (Dhania)
1 teaspoon of all seasoning powder (Optional)
1 tablespoon of salt or as per taste (Namak)
1 teaspoon of crushed paper or powder (Mirch)
2 cups of water
Add everything to the pan and cook until water dries out and mix well.
After cool down just Ground manually or in a grinder. Then make a medium sized round (Similar to Kofta). Then press using both hands and press make a round “Shami Kabobs”
NOTE: please watch the short video for more presize details and information.
NEED THE FOLLOWING: after first cooking done and “Shami Kabobs” prepared (Round Patties Style), just before frying the Shami Kabobs needs.
Oil
Eggs
Frying Pan
Just start frying both sides with eggs and top of the oil. (This is not deep fried) fry them in very little oil only to cook both sides. Once golden color takes out from the frying pan.
Eat them with Podina Chattni, Salad, Naan, Roto, Paratha, Rice, Pallaw or Biryani can be served.
#IndianDish , #IndianFood , #PakistanCooking , #CuisineofPakistan , #PakistanFood ,
Making Shami Kabobs at home is truly rewarding, especially when you get to enjoy that perfect blend of spices and textures. One tip I've found helpful is to ensure the channa daal (split black chickpeas) is properly soaked and pre-boiled until soft; this gives the kabobs a smooth yet firm consistency. When combining the ingredients, mixing by hand rather than using a grinder often results in better texture and flavor retention. The unique step of frying Shami Kabobs with eggs is a game changer. Instead of deep frying, coating the kabobs lightly in beaten eggs before frying them in minimal oil creates a delicious golden crust that is not overly greasy. This method also helps the kabobs hold together well during cooking, preventing crumbling. Using a non-stick frying pan and medium heat ensures even cooking without burning. Serving Shami Kabobs with traditional accompaniments adds so much to the experience. Mint or podina chutney offers refreshing zest, while pairing with warm naan or parathas complements the richness of the kabobs. For larger meals, they go beautifully with rice dishes like pilaf or biryani, soaking up the spices and enhancing the meal. If you're experimenting with seasonings, consider adding a pinch of chaat masala or sumac on top after frying for an extra tangy zing. Fresh cilantro garnish and a squeeze of lemon juice right before serving also brighten the flavors remarkably. Overall, the process is simple but lends itself to delicious results when each step is done with care. Trying this technique for frying with eggs definitely elevates homemade Shami Kabobs from good to unforgettable.
