Egg Shami Kabab Sliders

1. 1
   prep · ~10 min

   Boil the eggs.

   Place eggs in a saucepan, cover with cold water, and bring to a boil. Boil for 10 minutes. Drain, cool under running water, peel, and roughly mash. Set aside.

2. 2
   pressure cook · ~15 min

   Pressure cook the chana dal.

   1.Drain the soaked chana dal and transfer to a pressure cooker.

   2.Add 1 cup water and pressure cook for 3 whistles on medium heat.

   3.Let the pressure release naturally. Drain any remaining water thoroughly.

   4.Mash the dal with a fork or pulse briefly in a food processor — it should be coarse, not a paste.

   TIPThe dal must be completely dry before mixing, or the kababs will break apart while frying.
3. 3
   mix · ~5 min

   Combine the kebab mixture.

   1.In a large mixing bowl, add the mashed eggs and mashed chana dal.

   2.Add chopped onion, green chili, grated ginger, minced garlic, coriander leaves, and mint leaves.

   3.Sprinkle garam masala, red chili powder, cumin powder, black pepper, and salt.

   4.Mix well with your hands until everything comes together into a firm, cohesive dough-like mixture.

   TIPTaste a tiny portion of the mixture and adjust salt or chili before shaping. The flavors will mellow slightly after frying.
4. 4
   prep · ~5 min

   Shape the kababs.

   1.Divide the mixture into 8 equal portions.

   2.Roll each portion into a smooth ball, then flatten gently into a round patty about 2 inches wide.

   3.Place the shaped kababs on a plate lined with parchment paper.
5. 5
   fry · ~12 min

   Shallow fry the kababs.

   1.Heat oil in a skillet over medium heat until shimmering.

   2.Carefully place 4 kababs in the pan without overcrowding.

   3.Fry for 3 minutes on one side until golden and crisp.

   4.Flip gently with a spatula and fry the other side for another 3 minutes.

   5.Drain on paper towels. Repeat with the remaining 4 kababs.

   TIPKeep the heat at medium — too high will brown the outside while leaving the inside raw. Too low will make them absorb excess oil.
6. 6
   prep · ~2 min

   Toast the slider buns.

   Lightly toast the cut sides of the slider buns on a dry skillet or under a broiler for 1 minute until just golden.

7. 7
   assemble · ~3 min

   Assemble the egg shami kabab sliders.

   1.Spread a thin layer of mint chutney on the bottom half of each slider bun.

   2.Add a small smear of tomato ketchup if using.

   3.Place one hot shami kabab on each bottom bun.

   4.Top with a few slices of raw onion.

   5.Close with the top half of the bun and serve immediately.

   TIPServe while the kababs are still warm and crisp — they soften as they cool.

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