Egg Shami Kebab
A delicious eggetarian twist on the classic Shami Kebab. These patties are made with boiled eggs, chana dal, and potatoes, seasoned with aromatic spices, and shallow-fried to a perfect golden-brown crisp. A fantastic appetizer or snack!
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Cook Dal and Prepare Base Ingredients
- b.Drain the soaked chana dal. In a pressure cooker, add the dal, 1.5 cups of water, 1/4 tsp turmeric powder, and 1/2 tsp salt. Cook for 4-5 whistles on medium heat until the dal is soft but still holds its shape.
- c.Once the pressure releases, open the cooker and drain any excess water completely. A dry dal is crucial for firm kebabs. Let it cool slightly.
- d.While the dal is cooking, coarsely grate the hard-boiled eggs and place them in a large mixing bowl along with the mashed potatoes.
- 2
Step 2
- a.Grind the Dal and Sauté Aromatics
- b.Transfer the cooked and cooled dal to a grinder or food processor. Pulse a few times to get a coarse, crumbly mixture. Do not make a fine paste. Add this to the bowl with eggs and potatoes.
- c.Heat 1 tbsp of oil in a small pan over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until translucent and soft.
- d.Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears. Let this mixture cool for a few minutes.
- 3
Step 3
- a.Form the Kebab Mixture
- b.Add the sautéed onion mixture to the large bowl containing the dal, eggs, and potatoes.
- c.Add the remaining spices: red chili powder, garam masala, chaat masala, and the remaining 1 tsp of salt.
- d.Add the chopped coriander leaves, mint leaves, and lemon juice. Mix everything gently but thoroughly with your hands.
- e.Finally, add the breadcrumbs to bind the mixture. The mixture should be firm enough to shape into patties. If it's too wet, add 1-2 tbsp more breadcrumbs.
- 4
Step 4
- a.Shape and Chill the Kebabs
- b.Divide the mixture into 12 equal portions. Lightly grease your palms with oil.
- c.Take one portion and roll it into a smooth ball, then flatten it into a round patty (tikki) about 2.5 inches in diameter and 1/2 inch thick.
- d.Place the shaped kebabs on a plate. For best results, chill them in the refrigerator for 20-30 minutes. This helps them hold their shape while frying.
- 5
Step 5
- a.Shallow Fry to Perfection
- b.Heat the remaining oil for shallow frying in a wide, non-stick pan over medium heat. The oil should be hot but not smoking.
- c.Carefully place 4-5 kebabs in the pan, ensuring not to overcrowd it.
- d.Fry for 3-4 minutes on one side until golden brown and crisp. Gently flip and fry the other side for another 3-4 minutes.
- e.Remove the kebabs with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Repeat with the remaining kebabs.
- 6
Step 6
- a.Serve Hot
- b.Serve the Egg Shami Kebabs immediately while they are hot and crisp.
- c.Garnish with fresh coriander and serve with a side of mint-coriander chutney, tamarind chutney, and thinly sliced onions.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the cooked chana dal is completely dry. Any moisture will make the kebabs difficult to shape and they may break while frying.
- 2Do not over-boil the potatoes, as they can become watery. Starchy potatoes like Russets work best.
- 3Chilling the shaped kebabs for 30 minutes before frying is highly recommended as it helps them firm up and prevents them from breaking.
- 4Fry on a steady medium heat. If the heat is too high, the outside will burn before the inside is heated through. If it's too low, they will absorb too much oil.
- 5For a gluten-free option, replace breadcrumbs with roasted gram flour (besan) or powdered roasted poha (flattened rice).
- 6Mash the dal while it's still slightly warm for a better texture, but ensure it's not hot when mixing with other ingredients.
Adapt it for your goals.
Healthier Version
Instead of shallow frying, brush the kebabs with a little oil and bake them at 200°C (400°F) for 15-20 minutes, flipping halfway through. You can also cook them in an air fryer at 180°C (350°F) for 12-15 minutes.
Spicier KickSpicier Kick
Increase the amount of green chilies or add 1/2 teaspoon of black pepper powder to the mixture for extra heat.
Add a CrunchAdd a Crunch
Mix in 2 tablespoons of finely chopped cashews or almonds into the kebab mixture for a delightful crunchy texture.
Vegetable BoostVegetable Boost
Add 1/4 cup of finely chopped or grated vegetables like carrots or bell peppers to the mixture for extra nutrients and flavor. Squeeze out any excess water from the vegetables before adding.
Why this is on our healthy list.
Excellent Source of Protein
Combining eggs and chana dal creates a high-quality protein source, essential for muscle building, tissue repair, and overall body function.
Provides Sustained Energy
The complex carbohydrates from chana dal and potatoes provide a steady release of energy, keeping you full and energized for longer periods.
Rich in Fiber
Chana dal is a great source of dietary fiber, which aids in digestion, promotes gut health, and helps in managing blood sugar levels.
Packed with Vitamins and Minerals
Eggs are a powerhouse of nutrients like Vitamin B12, Vitamin D, and choline, while dal provides iron and folate, contributing to better brain health and red blood cell formation.
Frequently asked questions
One serving of Egg Shami Kebab, which is approximately 3 kebabs, contains around 450-480 calories. This is an estimate and can vary based on the size of the ingredients and the amount of oil absorbed during frying.