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VEGITARIAN SHAMI KABAB (Lintel dumplings/ Lintel kababs )

Kababs are the main mouthwatering snacks from haydrabadi cuisine or muglai cuisine. I usually make this for cocktails as it is very simple to prepare and crunchy texture of Kababs liked by everyone.....  This recipe of mine is inspired by chef sanjive kapoors recipe....



Shami kabab

Shami kabab



Ingredients:

Split Bengal gram (chana dal) 250 grams
Caraway seed (shahi jeera) powder 1/4 teaspoon
Salt to taste
Oil to deep fry
Ginger chopped 1/2 inch piece
Green chillies chopped 2
Onion chopped 1 medium
Crushed red chillies 1/2 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Gram flour (besan) 2 teaspoons or 1 cup bread crumbs

Method:

Step 1
Clean and Soak dal for 4-5 hrs.
Drain dal and put half of it into a mixer jar and grind coarsely without any water. Transfer into a glass bowl.

Step 2
Grind the remaining dal a little more finely and transfer into the same bowl.

Step 3
Add salt, caraway seeds, ginger, green chillies, onion, crushed red chillies and coriander leaves and mix well with hand.

Step 4
Add gram flour and mix again. Heat sufficient oil for frying.

Step 5
Dampen your fingers and take small portions of the mixture, roll into small cylindrical and slide into hot oil.

Step 6
Deep fry on medium heat till half done. Drain on absorbent paper.

Step 7
Cut each cylindrical into slant pieces Deep fry once again just before serving.

Step 8
Drain on absorbent paper and serve hot with a chutney of your choice.

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