Egg Shami Kabab Sliders

Instructions

1. 1

   Cook the Lentils

   • Wash the chana dal thoroughly and soak it in water for at least 1 hour. Drain completely.
   • In a pressure cooker, combine the soaked dal, 1 cup of fresh water, 0.5 tsp of salt, and the turmeric powder.
   • Secure the lid and pressure cook on medium-high heat for 3-4 whistles, or for about 15 minutes, until the dal is soft but still holds its shape.
   • Release the pressure naturally. Open the cooker and drain any excess water from the dal. The dal should be dry. Let it cool down.
2. 2

   Prepare the Kabab Mixture

   • Transfer the cooled dal to a grinder or food processor. Pulse a few times to create a coarse, thick paste. Avoid over-grinding into a smooth paste.
   • In a large mixing bowl, grate the hard-boiled eggs.
   • Add the ground dal, finely chopped onion, ginger-garlic paste, green chilies, red chili powder, coriander powder, garam masala, and the remaining 0.5 tsp of salt.
   • Add the breadcrumbs, chopped coriander leaves, and lemon juice to the bowl.
   • Crack the raw egg into the mixture for binding. Mix everything gently with your hands until well combined.
3. 3

   Shape and Fry the Kababs

   • Lightly grease your palms with oil. Divide the mixture into 8 equal portions.
   • Shape each portion into a small, flat, round patty (kabab), about 2 inches in diameter.
   • Heat the oil in a non-stick skillet or pan over medium heat.
   • Carefully place the kababs in the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
   • Shallow fry for 3-4 minutes on each side, until they are golden brown and crisp.
   • Remove the cooked kababs and place them on a plate lined with paper towels to drain excess oil.
4. 4

   Assemble the Sliders

   • Slice the slider buns in half horizontally.
   • In a clean pan, melt the butter over medium heat. Place the buns cut-side down and toast for about 1 minute until lightly golden and crisp.
   • To assemble, spread a generous layer of mint chutney on the bottom half of each toasted bun.
   • Place a warm egg shami kabab on top of the chutney.
   • Garnish with a few thin onion rings and cover with the top half of the bun.
   • Serve the sliders immediately while the kababs are warm.