Anda Shami Kebab Roll

Instructions

1. 1

   Pressure Cook the Kebab Mixture

   • In a pressure cooker, combine the mutton mince, drained chana dal, chopped onion, ginger-garlic paste, whole spices (cinnamon, cloves, peppercorns, cardamom), red chili powder, turmeric powder, and 1 tsp of salt.
   • Add 1 cup of water, stir well, and secure the lid.
   • Pressure cook on medium heat for 4-5 whistles, or approximately 15-20 minutes, until the mutton and dal are completely tender.
   • Allow the pressure to release naturally. Open the cooker and, if there's any excess water, cook on high heat, stirring continuously, until the mixture is completely dry. This step is crucial for well-formed kebabs.
   • Let the mixture cool down to room temperature.
2. 2

   Grind and Form the Kebabs

   • Once cooled, remove the whole spices if desired for a smoother texture.
   • Transfer the mixture to a grinder or food processor. Grind into a smooth, thick paste without adding any water.
   • Move the paste to a large bowl. Add the chopped coriander leaves, mint leaves, green chilies, garam masala, and 1 egg for binding.
   • Mix thoroughly until everything is well combined into a cohesive dough.
   • Lightly grease your palms with oil. Divide the mixture into 8 equal portions and shape each into a round, flat patty (about 2.5 inches in diameter).
3. 3

   Shallow Fry the Kebabs

   • Heat the oil in a non-stick skillet or pan over medium heat.
   • Carefully place the kebabs in the pan, ensuring not to overcrowd it. Fry in batches if necessary.
   • Cook for 3-4 minutes on each side until they are deep golden brown and crisp on the outside.
   • Remove the fried kebabs and place them on a plate lined with paper towels to drain excess oil. Set aside.
4. 4

   Prepare the Parathas

   • In a mixing bowl, combine the atta and the remaining 0.5 tsp of salt. Gradually add water and knead to form a soft, pliable dough.
   • Cover the dough with a damp cloth and let it rest for 15-20 minutes.
   • Divide the dough into 4 equal balls. Dust a clean surface with flour and roll each ball into a thin circle, about 7 inches in diameter.
   • Heat a tawa (griddle) over medium-high heat. Place a paratha on the tawa and cook for about 30 seconds. Flip, apply ghee, and cook for another 30-40 seconds. Flip again, apply ghee to the other side, and cook until golden brown spots appear on both sides. Repeat for all parathas.
5. 5

   Assemble the Anda Shami Roll

   • On the same hot tawa, add about 1/2 tsp of oil. Crack an egg directly onto the tawa and lightly whisk it with a fork.
   • Immediately place a cooked paratha over the egg, pressing down gently so it adheres.
   • Cook for about a minute until the egg is fully set. Flip and cook for another 10-15 seconds.
   • Place the paratha on a serving plate with the egg side facing up.
   • Arrange 2 shami kebabs in a line down the center. Top with a generous amount of sliced onions and a drizzle of green chutney.
   • Sprinkle a pinch of chaat masala over the filling.
   • Tightly roll the paratha, securing it with a toothpick or wrapping the bottom half in parchment paper.
6. 6

   Serve Immediately

   • Repeat the assembly process for the remaining rolls.
   • Serve hot with lemon wedges on the side for an extra burst of flavor.