Are looking for inspiration recipes shami crispy kabaab that are interesting? How to prepare it is indeed difficult and easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious shami crispy kabaab should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of shami crispy kabaab, first from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want prepare shami crispy kabaab good wherever you are, because as long as you know the trick, this dish is can be treat special

Ingredients and seasonings required in make

1. Use 500 grams chicken
2. Use 300 gram chana dal
3. Use 2 tbsp ginger garlic paste
4. Prepare 8 pc green chilli
5. Prepare 8 pc red chilli
6. Prepare 2 onion
7. Take 100 gram coriander leaves
8. Use 3 egg
9. Prepare 1 tbsp garam masala powder
10. Prepare 1/2 tsp black pepper powder
11. Prepare 300 gram refined oil
12. Prepare 2 tbsp curds
13. Use 2 tbsp cream
14. Take To taste salt

Mix well and shape into kababs. Shallow fry kababs until golden brown. Shami Kabab is ready to serve. Serving Suggestions Remove from heat and add ginger, garlic, pepper,chili powder, coriander powder and cumin powder.

How to make Shami crispy kabaab:

1. Mix mix chana Dal with Red Chillies and green chillies and makes them with salt and boil it grind them into a mixer grinder into powder and make powder of it.
2. Mix the chicken with salt and pepper powder and boil it leave filament aside
3. Bring the onion on the onions and brown it on them coriander leaves finely chopped.
4. Mix the crushed pulse coriander leaves egg all masala in the chicken add curd and cream.
5. Apply a little oil in your hand and make a pancake by shifting in an after making in heat oil and fry it
6. Done and ready to serve!

Then add in the garam masala powder, red chilli powder, and coriander powder, deep fried onion roasted chana dal and cook the mixture until the keema is cooked well and dried. Now add in the mint leaves and sauté. Make a double batch and freeze some patties to fry later. In a food processor, grind the cooked meat and dal to make a paste. In a bowl, take the paste; add one egg and rest of the ingredients, including the fried onion, except oil.

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