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Juicy mutton shami kebabs, fried with a crisp egg layer, then wrapped in a soft paratha with tangy chutneys and onions. This Mughlai street food classic is a hearty, flavorful meal perfect for lunch or dinner.
For 4 servings
Pressure Cook the Kebab Mixture
Grind and Form the Kebabs
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Juicy mutton shami kebabs, fried with a crisp egg layer, then wrapped in a soft paratha with tangy chutneys and onions. This Mughlai street food classic is a hearty, flavorful meal perfect for lunch or dinner.
This mughlai recipe takes 75 minutes to prepare and yields 4 servings. At 849.35 calories per serving with 40.27g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
Shallow Fry the Kebabs
Prepare the Parathas
Assemble the Anda Shami Roll
Serve Immediately
Replace mutton mince with chicken mince. The pressure cooking time will be shorter, around 2-3 whistles.
Substitute mutton with boiled and mashed raw bananas (kachhe kele) or a mixture of black chickpeas (kala chana) and paneer.
Air-fry or bake the shami kebabs instead of shallow frying to reduce the oil content.
Use a laccha paratha, rumali roti, or even a store-bought tortilla as the wrap for a different texture.
The combination of mutton, chana dal, and egg makes this roll incredibly rich in high-quality protein, which is essential for muscle building, repair, and overall body function.
The whole wheat paratha offers complex carbohydrates and fiber, providing a steady release of energy that keeps you full and energized for longer.
Mutton is a great source of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Spices like turmeric, cinnamon, and cloves not only add incredible flavor but also possess anti-inflammatory and antioxidant properties.
An average homemade Anda Shami Kebab Roll contains approximately 450-550 calories, depending on the size of the paratha and the amount of oil and ghee used.
It can be a balanced meal as it provides protein from mutton and eggs, carbohydrates from the paratha, and fiber from the dal. However, it is also high in calories and fat due to frying. To make it healthier, you can pan-sear or air-fry the kebabs and use less ghee for the paratha.
This usually happens if the kebab mixture has too much moisture. Ensure you dry out the cooked mutton-dal mixture completely before grinding. Also, make sure the binding agent (egg) is mixed in well. Chilling the shaped kebabs for 30 minutes before frying can also help them hold their shape.
Yes, absolutely. You can substitute mutton mince with chicken mince. Just reduce the pressure cooking time to 2-3 whistles as chicken cooks faster.
Yes, shami kebabs are perfect for meal prep. You can shape the kebabs and store them in an airtight container in the refrigerator for up to 2 days or freeze them for up to a month. Fry them directly from the fridge or after thawing from the freezer.