Egg Shami Kabab with Mint Chutney

Instructions

1. 1

   Pressure Cook the Lentils and Potatoes

   • 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, cubed potatoes, 1.5 cups of water, and 0.5 tsp of salt.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. Open the cooker and check the mixture. If there is any excess water, cook on high heat, stirring continuously, until the mixture is completely dry. This step is crucial to prevent the kababs from breaking.
   • Transfer the mixture to a plate and let it cool down to room temperature.
2. 2

   Prepare the Kabab Mixture

   • While the dal mixture cools, place 4 eggs in a saucepan with water and bring to a boil. Cook for 10-12 minutes to hard-boil them. Peel and mash them coarsely in a large mixing bowl.
   • Once cooled, transfer the dal-potato mixture to a grinder or food processor and pulse a few times to get a coarse, thick paste. Do not add any water. Alternatively, you can mash it thoroughly with a potato masher.
   • Add the ground dal paste to the bowl with the mashed eggs. Add the finely chopped onion, ginger-garlic paste, green chilies, chopped coriander leaves, roasted besan, and all the spice powders: turmeric, red chili, coriander, cumin, and garam masala.
   • Add the remaining 1 tsp of salt. Mix everything with your hands until well combined into a firm, non-sticky dough.
3. 3

   Shape the Kababs

   • Divide the mixture into 12 equal portions.
   • Lightly grease your palms with a little oil to prevent sticking.
   • Take one portion, roll it into a smooth ball between your palms, and then gently flatten it into a round patty (kabab) about 1/2-inch thick.
   • Arrange the shaped kababs on a plate. For best results, refrigerate them for 20-30 minutes to help them firm up, which makes frying easier.
4. 4

   Shallow Fry the Kababs

   • In a small, shallow bowl, crack the remaining 1 egg and whisk it well to create an egg wash.
   • Heat the vegetable oil in a wide, non-stick skillet or pan over medium heat. The oil should be hot but not smoking.
   • Carefully dip each kabab into the whisked egg, ensuring it's lightly coated on all sides. This creates a protective, crispy layer.
   • Gently slide the coated kababs into the hot oil. Fry in batches of 4-5 to avoid overcrowding the pan.
   • Fry for 3-4 minutes on each side, until they are a deep golden brown and crisp. Adjust the heat as necessary to prevent burning.
   • Once cooked, remove the kababs with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
5. 5

   Serve

   • Serve the Egg Shami Kababs hot with a side of mint-coriander chutney, pickled onions, and fresh lemon wedges.