Egg Shami Kebab
These soft, pan-fried kebabs bring together boiled eggs, chana dal, and warm whole spices for a snack that feels rich yet homely. Crisp outside and tender in the middle, they pair beautifully with chutney and onion slices.
For 8 servings
- prep · ~120 min
Soak the chana dal and boil the eggs.
1.Wash the chana dal well and soak it in water for 2 hours.2.Boil 6 eggs until hard-boiled, then cool and peel them.3.Set aside 4 eggs for the kebab mixture and cut 2 eggs into halves for stuffing. - pressure cook · ~20 min
Cook the dal with spices.
1.Drain the soaked chana dal and add it to a pressure cooker with onion, ginger, garlic, green chili, cumin seeds, black peppercorns, cloves, cinnamon, salt, and water.2.Pressure cook for 4 to 5 whistles until the dal is soft and the water is mostly absorbed.3.Open the cooker and cook uncovered for a few minutes if any moisture remains.TIPThe mixture should be fairly dry before grinding or the kebabs will break while shaping. - mix · ~7 min
Grind and finish the kebab mixture.
1.Cool the cooked dal mixture slightly.2.Mash the 4 boiled eggs and add them to the dal mixture.3.Pulse everything in a grinder to a coarse, smooth mixture without adding water.4.Mix in cilantro and garam masala. - assemble · ~10 min
Shape the kebabs.
1.Divide the mixture into 8 equal portions.2.Flatten one portion in your palm.3.Place a piece of boiled egg in the center and cover it with the mixture.4.Seal and shape into a flat round kebab.5.Repeat with the remaining mixture and egg pieces.TIPLightly oil your palms if the mixture feels sticky. - mix · ~2 min
Coat the kebabs with beaten egg.
Beat the remaining egg in a bowl. Dip each shaped kebab lightly so it gets a thin coating all over.
- fry · ~8 min
Shallow-fry the kebabs.
1.Heat oil in a frying pan over medium heat.2.Place the kebabs in the pan without crowding.3.Cook until the underside is golden and crisp, about 2 to 3 minutes.4.Flip gently and fry the other side until golden.TIPKeep the heat at medium so the egg coating sets nicely and the kebabs warm through without burning. - serve
Serve the egg shami kebabs hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the dal mixture until almost dry before grinding; extra moisture is the main reason shami kebabs crack.
- 2Pulse the dal and boiled eggs just to a coarse paste so the kebabs stay tender instead of gummy.
- 3Let the shaped kebabs rest for 10 to 15 minutes before dipping in egg; this helps them firm up.
- 4Use lightly oiled palms while stuffing the egg halves so the outer layer seals without sticking.
- 5Fry on medium heat only; high heat browns the egg coating too fast before the center gets hot.
- 6Flip with a flat spatula after a proper crust forms, otherwise the stuffed kebabs may split.
- 7These can be shaped ahead and chilled in a single layer, then egg-coated and fried just before serving.
Adapt it for your goals.
Low-oil
Brush the kebabs lightly with oil and cook on a tawa or in an air fryer to get a crisp exterior with less frying.
spicierSpicier
Add extra green chili or a little red chili powder to the dal mixture for a sharper, hotter kebab.
no stuffingNo-stuffing
Skip the egg-center filling and make smaller plain shami kebabs when you want quicker shaping and easier frying.
herb forwardHerb-forward
Add mint along with cilantro for a fresher, more fragrant kebab that pairs especially well with green chutney.
Why this is on our healthy list.
Protein-Rich Snack
Eggs and chana dal together make this kebab filling and supportive of steady energy compared with many starch-heavy snacks.
Contains Fiber From Chana Dal
The split chickpeas add fiber, which helps make the kebabs more satisfying than egg-only patties.
Made With Whole Spices
Cumin, black pepper, cloves, cinnamon, ginger, and garlic bring flavor depth without needing heavy sauces.
Frequently asked questions
The mixture is usually too wet or too finely ground. Dry the cooked dal well, avoid adding water while grinding, and fry only after the kebabs feel firm.
