Egg Shami Kebab

Instructions

1. 1

   Cook Dal and Prepare Base Ingredients

   • Drain the soaked chana dal. In a pressure cooker, add the dal, 1.5 cups of water, 1/4 tsp turmeric powder, and 1/2 tsp salt. Cook for 4-5 whistles on medium heat until the dal is soft but still holds its shape.
   • Once the pressure releases, open the cooker and drain any excess water completely. A dry dal is crucial for firm kebabs. Let it cool slightly.
   • While the dal is cooking, coarsely grate the hard-boiled eggs and place them in a large mixing bowl along with the mashed potatoes.
2. 2

   Grind the Dal and Sauté Aromatics

   • Transfer the cooked and cooled dal to a grinder or food processor. Pulse a few times to get a coarse, crumbly mixture. Do not make a fine paste. Add this to the bowl with eggs and potatoes.
   • Heat 1 tbsp of oil in a small pan over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until translucent and soft.
   • Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears. Let this mixture cool for a few minutes.
3. 3

   Form the Kebab Mixture

   • Add the sautéed onion mixture to the large bowl containing the dal, eggs, and potatoes.
   • Add the remaining spices: red chili powder, garam masala, chaat masala, and the remaining 1 tsp of salt.
   • Add the chopped coriander leaves, mint leaves, and lemon juice. Mix everything gently but thoroughly with your hands.
   • Finally, add the breadcrumbs to bind the mixture. The mixture should be firm enough to shape into patties. If it's too wet, add 1-2 tbsp more breadcrumbs.
4. 4

   Shape and Chill the Kebabs

   • Divide the mixture into 12 equal portions. Lightly grease your palms with oil.
   • Take one portion and roll it into a smooth ball, then flatten it into a round patty (tikki) about 2.5 inches in diameter and 1/2 inch thick.
   • Place the shaped kebabs on a plate. For best results, chill them in the refrigerator for 20-30 minutes. This helps them hold their shape while frying.
5. 5

   Shallow Fry to Perfection

   • Heat the remaining oil for shallow frying in a wide, non-stick pan over medium heat. The oil should be hot but not smoking.
   • Carefully place 4-5 kebabs in the pan, ensuring not to overcrowd it.
   • Fry for 3-4 minutes on one side until golden brown and crisp. Gently flip and fry the other side for another 3-4 minutes.
   • Remove the kebabs with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Repeat with the remaining kebabs.
6. 6

   Serve Hot

   • Serve the Egg Shami Kebabs immediately while they are hot and crisp.
   • Garnish with fresh coriander and serve with a side of mint-coriander chutney, tamarind chutney, and thinly sliced onions.