Aloo Shami Kebab


Potatoes: 4-5

Chana dal: 1 cup

Garlic: 12 cloves

Cumin: 1 tsp

Black pepper: 1 tsp

Dry red chili: 10-12

Black cardamom: 1

Green cardamom: 3-4

Clove: 3-4

Cinnamon: 1 inch piece

Coriander leaves: 2-3 tsp

Onion: 2 tsp, finely chopped

Green chili: 1tsp

Lemon juice: 1 tsp

Saffron: A few strands

Sweet kewra: A few drops

Salt: As per taste


Peel, wash and boil potatoes with chana dal, garlic, cumin, black pepper, dry red chili, black cardamom, green cardamom, salt, clove and cinnamon, together until chana dal becomes soft but not placid. The water level over the ingredients should be only 1 inch above the ingredients. Grind the cooked ingredients without adding any water. Check salt at this stage. Then add chopped green chili, chopped onion, chopped coriander leaves, kewra, saffron and lemon juice to the paste. Make small balls and flatten between your hands like an aloo tikki. Heat oil in frying pan and shallow fry kebabs till golden brown and serve with pudina chutney.

Note: If the paste becomes too soft, you can add some roasted gram flour as a binding agent.

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