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A delightful vegetarian twist on the classic Mughlai Shami Kabab, these savory patties are crafted from boiled eggs, protein-rich lentils, and aromatic spices. Pan-fried to a perfect golden-brown crisp, they serve as an irresistible appetizer or snack.
For 4 servings
Pressure Cook the Lentils and Potatoes
Prepare the Kabab Mixture
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A delightful vegetarian twist on the classic Mughlai Shami Kabab, these savory patties are crafted from boiled eggs, protein-rich lentils, and aromatic spices. Pan-fried to a perfect golden-brown crisp, they serve as an irresistible appetizer or snack.
This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 428.61 calories per serving with 21.72g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Shape the Kababs
Shallow Fry the Kababs
Serve
For a richer texture, add 1/2 cup of crumbled or grated paneer to the kabab mixture along with the eggs.
Incorporate 1/4 cup of finely chopped and squeezed vegetables like carrots or bell peppers for added nutrition and crunch.
Increase the number of green chilies to 3-4 and add 1/4 tsp of black pepper powder for an extra kick.
For a healthier option, preheat your oven to 200°C (400°F). Arrange the kababs on a baking sheet lined with parchment paper, brush them lightly with oil, and bake for 15-20 minutes, flipping halfway through, until golden and crisp.
Combining eggs and chana dal makes these kababs a protein powerhouse, essential for muscle repair, growth, and maintaining overall body function.
Chana dal is a fantastic source of dietary fiber, which aids in healthy digestion, promotes a feeling of fullness, and helps in regulating blood sugar levels.
The complex carbohydrates from lentils and potatoes provide a steady and sustained release of energy, making this a satisfying and energizing snack or appetizer.
This dish provides important minerals like iron from lentils, which is vital for blood production, and potassium from potatoes, which helps regulate blood pressure.
One serving of Egg Shami Kabab (approximately 3 pieces) contains around 420-450 calories. This is an estimate and can vary based on the size of the potatoes, eggs, and the amount of oil absorbed during frying.
Egg Shami Kabab offers a good balance of macronutrients. It's high in protein from eggs and lentils and provides complex carbs and fiber. However, since it is shallow-fried, it has a higher fat content. To make it healthier, you can bake it or use an air fryer.
A soft mixture is usually due to excess moisture in the dal-potato mix. You can fix this by adding 1-2 tablespoons of roasted besan (chickpea flour) or breadcrumbs to absorb the moisture. Chilling the mixture in the refrigerator for 30-60 minutes also helps firm it up significantly.
Yes, you can. Potatoes act as a binding agent. You can replace them with 1-2 slices of bread (soaked in water and squeezed dry) or one boiled and mashed raw banana for a similar binding effect.
Absolutely. You can prepare the mixture, shape the kababs, and store them in an airtight container in the refrigerator for up to 2 days. Fry them just before serving.
Store leftover fried kababs in an airtight container in the refrigerator for up to 3 days. Reheat them on a pan or in an oven to retain their crispness. You can also freeze uncooked kababs for up to a month.