Egg Shami Kabab
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
5 steps. 25 minutes total.
- 1
Step 1
- a.Pressure Cook the Lentils and Potatoes
- b.Wash the chana dal thoroughly and soak it in water for at least 1 hour. Drain completely.
- c.In a pressure cooker, combine the soaked dal, cubed potatoes, 1.5 cups of water, and 0.5 tsp of salt.
- d.Secure the lid and pressure cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy.
- e.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.
- f.Transfer the mixture to a plate and let it cool down to room temperature.
- 2
Step 2
- a.Prepare the Kabab Mixture
- b.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.
- c.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.
- d.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.
- e.Add the remaining 1 tsp of salt. Mix everything with your hands until well combined into a firm, non-sticky dough.
- 3
Step 3
- a.Shape the Kababs
- b.Divide the mixture into 12 equal portions.
- c.Lightly grease your palms with a little oil to prevent sticking.
- d.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.
- e.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
Step 4
- a.Shallow Fry the Kababs
- b.In a small, shallow bowl, crack the remaining 1 egg and whisk it well to create an egg wash.
- c.Heat the vegetable oil in a wide, non-stick skillet or pan over medium heat. The oil should be hot but not smoking.
- d.Carefully dip each kabab into the whisked egg, ensuring it's lightly coated on all sides. This creates a protective, crispy layer.
- e.Gently slide the coated kababs into the hot oil. Fry in batches of 4-5 to avoid overcrowding the pan.
- f.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.
- g.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
Step 5
- a.Serve
- b.Serve the Egg Shami Kababs hot with a side of mint-coriander chutney, pickled onions, and fresh lemon wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the dal mixture is completely dry before grinding. Excess moisture is the primary reason kababs break apart during frying.
- 2Roasting the besan (chickpea flour) for a minute on a dry pan before adding it removes its raw taste and enhances its binding properties.
- 3Let the cooked dal mixture cool completely before adding the mashed eggs. A warm mixture can become too soft to shape.
- 4Fry the kababs on a steady medium heat. If the heat is too high, they will brown too quickly on the outside while remaining undercooked inside.
- 5If your mixture feels too sticky to handle, add another tablespoon of roasted besan or refrigerate it for 30 minutes before shaping.
- 6For a richer flavor, you can use a mix of oil and ghee for frying.
Adapt it for your goals.
Add Paneer
For a richer texture, add 1/2 cup of crumbled or grated paneer to the kabab mixture along with the eggs.
Vegetable BoostVegetable Boost
Incorporate 1/4 cup of finely chopped and squeezed vegetables like carrots or bell peppers for added nutrition and crunch.
Spicier VersionSpicier Version
Increase the number of green chilies to 3-4 and add 1/4 tsp of black pepper powder for an extra kick.
Baked Not FriedBaked Not Fried
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.
Why this is on our healthy list.
Excellent Source of Protein
Combining eggs and chana dal makes these kababs a protein powerhouse, essential for muscle repair, growth, and maintaining overall body function.
Rich in Dietary Fiber
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.
Energy Boosting
The complex carbohydrates from lentils and potatoes provide a steady and sustained release of energy, making this a satisfying and energizing snack or appetizer.
Source of Essential Minerals
This dish provides important minerals like iron from lentils, which is vital for blood production, and potassium from potatoes, which helps regulate blood pressure.
Frequently asked questions
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.