Anda Shami Kebab Roll
A flaky paratha wrapped around a spiced minced meat patty, topped with a thin egg omelette, crisp onions, and a tangy chutney. This street-style roll packs the rich, smoky flavors of Shami kebabs into a satisfying handheld meal that's perfect for lunch or a hearty snack.
For 4 servings
- prep · ~60 min
Soak the chana dal.
Wash the chana dal thoroughly and soak in enough water to cover for 1 hour. Drain well before using.
- boil · ~25 min
Pressure cook the meat and dal.
1.Add mutton cubes, soaked chana dal, ginger, garlic, green chili, and 1 pinch of salt to a pressure cooker.2.Pour in 2 cups of water and stir once.3.Close the lid and pressure cook on medium heat for 4-5 whistles (about 20 minutes).4.Allow the pressure to release naturally, then open the lid. If any water remains, dry it completely over high heat.TIPMake sure all the water evaporates. Any moisture left will make it impossible to shape the patties. - mix · ~10 min
Make the kebab mixture.
1.Transfer the cooked mutton-dal mixture to a large mixing bowl. Mash it thoroughly with a potato masher or your hands until it forms a smooth, sticky paste.2.Add chopped coriander, chopped mint, garam masala, red chili powder, cumin powder, and black pepper.3.Mix very well until all the spices are evenly distributed and the mixture is homogenous.TIPThe finer you mash, the better the kebabs hold together. A food processor works too, but pulse gently to keep some texture. - prep · ~5 min
Shape the patties.
1.Divide the mixture into 4 equal portions.2.Grease your palms with a few drops of oil.3.Shape each portion into a flat, round patty roughly the size of your palm. - fry · ~8 min
Shallow fry the kebabs.
1.Heat 2 tablespoons of oil in a flat frying pan over medium heat.2.Carefully place the patties in the pan without overcrowding.3.Fry for 3-4 minutes on each side until deep brown and crisp on the surface.TIPLet the first side develop a good crust before flipping. Moving the patty too early will break it. - fry · ~5 min
Fry the egg blankets.
1.In a clean pan, heat the remaining 1 tablespoon of oil over medium-low heat.2.Crack one egg into the pan and gently spread to form a thin circle slightly larger than the paratha.3.Cook for 1 minute until just set. Repeat for all 4 eggs. - assemble · ~5 min
Assemble the rolls.
1.Place a cooked paratha on a clean surface.2.Spread 1 tablespoon of green chutney down the center.3.Place one fried egg on top of the chutney.4.Lay a Shami kebab patty in the center of the egg.5.Top with a few onion rings and a sprinkle of lemon juice. - assemble · ~2 min
Wrap and serve immediately.
1.Fold the bottom edge of the paratha up over the filling.2.Tightly roll from one side to the other to form a wrap.3.Wrap the bottom half in parchment paper or foil to hold its shape.TIPServing the roll immediately ensures the paratha stays crisp and the kebab is warm. If packing for lunch, wrap tightly in foil.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the mutton-dal mixture is bone-dry before mashing; any moisture makes shaping patties difficult.
- 2Mash the mixture until very smooth for a cohesive kebab that won't crack during frying.
- 3Grease your palms with oil when shaping patties to prevent sticking and get a uniform shape.
- 4Let the first side of the kebab develop a deep brown crust before flipping for best texture.
- 5Fry the egg on low heat to keep it tender and pliable for wrapping around the kebab.
- 6Assemble rolls just before serving to keep the paratha crisp and the filling hot.
- 7Store leftover kebab patties in the fridge for up to 3 days; reheat in a pan to restore crispness.
Adapt it for your goals.
Chicken Shami Kebab Roll
Substitute mutton with boneless chicken thighs for a leaner, quicker-cooking protein. Cook for 3 whistles instead of 4-5.
Vegetarian RollVegetarian Roll
Replace mutton with 300g mashed boiled potatoes and increase chana dal to 1 cup; follow same spices for a hearty, protein-rich veg kebab.
Low Oil VersionLow-Oil Version
Skip shallow frying the kebabs — pan-fry them in a non-stick pan with just 1 tsp oil spray, and use a single fried egg per roll instead of two.
Spicier RollSpicier Roll
Add 1 extra green chili to the boiling step and a pinch of cayenne to the kebab mix for those who prefer a fiery kick.
Gluten Free RollGluten-Free Roll
Use gluten-free parathas (made from rice flour or besan) or lettuce wraps instead of paratha to keep the dish gluten-free.
Why this is on our healthy list.
Rich in Iron
Mutton provides heme iron, which is easily absorbed by the body and supports healthy red blood cell production.
Good Source of Plant Protein
Chana dal adds fiber and plant-based protein, making the kebabs more filling and aiding digestion.
Packed with Antioxidants
Fresh coriander, mint, and green chilies supply antioxidants like vitamin C and flavonoids that support immunity.
Moderate in Healthy Fats
The oil used for shallow frying is modest, and the egg adds high-quality protein and healthy fats for satiety.
Frequently asked questions
Yes, you can prepare the mixture up to a day in advance. Store it covered in the fridge, then shape and fry just before serving for best texture.
