Mushroom Shami Kabab

Ingredients

• - 250 gms: Chicken
• - 2 serving spoon: Channa dal
• - 2: Chopped Onions
• - 6 flakes: Garlic
• - 1 inch piece: Ginger finely chopped
• - 2: Red chilies (deseeded)
• - 3: Green chilies (chopped)
• - 1 : Bay leaves
• - 4 (small): Cardamon
• - 6: Peppercorns
• - 1 inch piece: Cinnamon
• - 5: Cloves
• - ½ tsp: Cumin powder
• - Mint leaves (chopped)
• - 2: Bread slices
• - 1 tbsp: Curd
• - 1 tbsp: Oil
• - Oil for frying
• - Salt to taste

Method

• - Soak channa dal for 3 hours.
• - In a pressure cooker add half the chopped onions, mushroom, channa dal, Garlic, ginger, cloves, peppercorn, cardamom, cinnamon, cumin powder, bay leaf and salt. Pressure cook for 2 minutes using minimum water.
• - Heat 1 tbsp. oil in a pan and fry rest of the onions till golden brown. Mix in the green chilies and mint leaves and stir fry for a minute. Remove from the flame and keep aside for the filling.
• - Dry any water remaining in the mushroom mixture, cool and grind with curd.
• - Soak the bread in water, squeeze out the water and add to the mixture. Mix properly. Shape this mixture into small balls and stuff the onion chili mixture into the balls and pat to form cutlets.
• - Shallow fry the kababs and serve with mint chutney or sauce.