Hare Matar Ki Shami Kebab 6 pcs | 200 - 220 gms

A delectable blend of green peas and spices, crafted into perfectly fried kababs. These savory bites are a vegetarian delight, bursting with the freshness of green peas and the warmth of traditional spices

 :

250 grams minced meat (mutton or chicken)
130 grams chana dal (split chickpeas), soaked for a few hours
130 grams green peas (fresh or frozen), blanched
1 large onion, finely chopped
2-3 green chilies, finely chopped
15 grams ginger garlic paste
6 grams cumin powder
6 grams coriander powder
5 grams garam masala
5 grams red chili powder
15 grams Salt
70 grams fresh coriander leaves, chopped
70 grams fresh mint leaves, chopped
1 egg (optional)
Oil for frying

 Instructions:

1. **Cooking Lentils:**
   Boil the soaked chana dal until it becomes soft but not mushy. Drain any excess water.

2. **Blanching Peas:**
   Boil or blanch the green peas until they are tender. Drain and set aside.

3. **Making Kebab Mixture:**
   In a mixing bowl, combine minced meat, cooked chana dal, blanched green peas, chopped onion, green chilies, ginger garlic paste, cumin powder, coriander powder, garam masala, red chili powder, salt, fresh coriander leaves, and fresh mint leaves.

4. **Grinding:**
   Grind the mixture in a food processor until you get a coarse mixture. The lentils should be well mashed, and the mixture should be easy to shape into kebabs.

5. **Shaping Kebabs:**
   Take small portions of the mixture and shape them into round or oval kebabs. If the mixture is not holding its shape, you can add a beaten egg to bind it together.

6. **Frying:**
   Heat oil in a pan for shallow frying or deep frying. Fry the kebabs until they are golden brown on both sides.

7. **Serve:**
   Drain excess oil on a paper towel and serve the Hare Matar Ki Shami Kebabs hot with mint chutney or your favorite sauce.

These kebabs are not only delicious but also a great way to incorporate the goodness of green peas into your appetizer. Enjoy!