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Melt-in-your-mouth patties made from tender minced mutton and chana dal, infused with aromatic whole spices. These Mughlai kebabs are shallow-fried to perfection, resulting in a crisp exterior and a soft, flavorful interior.
For 4 servings
Pressure Cook the Kebab Base
Grind the Mixture
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Melt-in-your-mouth patties made from tender minced mutton and chana dal, infused with aromatic whole spices. These Mughlai kebabs are shallow-fried to perfection, resulting in a crisp exterior and a soft, flavorful interior.
This mughlai recipe takes 60 minutes to prepare and yields 4 servings. At 399.56 calories per serving with 42.59g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Shape the Kebabs
Shallow Fry the Kebabs
Serve
Replace mutton with boneless chicken. The pressure cooking time will be shorter, around 10-12 minutes (2-3 whistles).
Substitute mutton with 2 cups of boiled and mashed raw bananas (kacche kele) or yam (suran). You can also use cooked kala chana (black chickpeas).
Create a small filling of finely chopped onions, mint, and a tiny piece of paneer or a single raisin. Place it in the center of the patty before sealing and frying for a surprise burst of flavor.
The combination of mutton and chana dal provides a high-quality protein boost, essential for muscle building, tissue repair, and overall body function.
Mutton is a great source of heme iron, which is easily absorbed by the body. Iron is vital for forming hemoglobin, preventing anemia, and boosting energy levels.
Chana dal (split chickpeas) is rich in dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This usually happens due to excess moisture in the mixture. Ensure you dry out the cooked mutton-dal mixture completely before grinding. Also, a good binder like an egg or roasted gram flour (besan) is crucial. Chilling the patties for 30 minutes before frying also helps them hold their shape.
Shammi Kebabs can be part of a balanced diet. They are an excellent source of protein from mutton and chana dal, which aids in muscle repair. However, they are shallow-fried, which adds fat. For a healthier version, you can pan-sear them with minimal oil or try baking/air-frying them at 180°C (350°F) for 15-20 minutes.
One serving of three Shammi Kebabs contains approximately 350-400 calories. This can vary based on the leanness of the mutton and the amount of ghee or oil absorbed during frying.
Yes, you can. Cook the mutton and dal mixture in a heavy-bottomed pot with a lid. It will take longer, about 60-75 minutes, for the mutton to become tender. You may need to add a little more water intermittently to prevent it from sticking.
Absolutely. You can shape the patties and store them in an airtight container, separated by parchment paper. They will last in the refrigerator for up to 2 days or in the freezer for up to a month. Thaw frozen kebabs in the refrigerator before frying.