Shikampuri Kebabs

Ingredients

• • Keema - 500 grams
• • Channa dal (soaked) - ½ cup
• • Garlic (finely chopped) - 1 ½ teaspoons
• • Shahi jeera/Black cumin - 1 ½ teaspoons
• • Green cardamoms/Choti elaichis - 12
• • Cinnamon sticks/Dalchinis - 5
• • Cloves/Laungs - 10
• • Almonds (blanched and peeled) - ¼ cup
• • Coconut (grated, prepare: without the skin) - ¾ cup
• • Oil - 2 tablespoons
• • Lemon juice - 2 tablespoons
• • Haldis/Turmeric - ½ teaspoon
• • Red chilly powder - 2 teaspoons
• • Eggs - 2
• • Salt - as required
• • Oil (for deep frying the kebabs) - as required

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Ingredients For Filling

• • Eggs hard boileds - 2
• • Onions (finely chopped) - 2
• • Mint/Pudina leaves (finely chopped) - 2 tablespoons
• • Coriander/Dhania leaves (finely chopped) - 2 tablespoons
• • Green chillies (finely chopped) - 2
• • Salt - a pinch

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Method

• 1. Mix the keema with the soaked channa dal, garlic, shahi jeera, choti elaichi, laung, dalchini and oil. Add ¾ cup water & cook in a pressure cooker until tender.
• 2. Add the coconut and almonds & cook over medium heat until keema is absolutely dry.
• 3. Grind to a very fine paste or blend in a food processor.
• 4. Mix this paste with lemon juice, haldi, red chillies, eggs & salt & mix well.
• 5. Divide the paste into 10 equal portions & make balls.
• 6. Discard the yolks of the hard boiled eggs & finely chop the whites.
• 7. Add the finely chopped onions, coriander, mint, green chillies and salt.
• 8. Divide the filling into 10 equal portions.
• 9. Flatten each ball, place a portion of the filling in the centre, seal & flatten into thick round kebabs.
• 10. Deep fry in hot oil over medium heat until dark brown & serve piping hot with onions & mint chutney.