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Shami Kabab and Varqi Paratha
Shami Kababs are a part of the menu in Muslim weddings in Uttar Pradesh. This recipe dates back to the era of Nawabs and is a classic meat preparation. Chef Ajay Chopra shares the recipe for this delicious kababs.
Shami Kabab and Varqi Paratha
Cuisine

- Indian

Serves

- 1-2

Cooking Time

-30-35 Min

Difficulty

- Medium

Preparation Time

- 20-22 Min

INGREDIENTS

  • FOR Shami Kabab
  • 1/2 cup ghee
  • 2 cinnamon sticks and 2-3 black cardamom
  • 1 tsp cumin seeds
  • 2-3 dried red chilli and green chillies
  • 1/2 tsp black pepper
  • 2-3 cloves and 1-2 Mace
  • 3-4 green cardamom
  • 1 cup soaked chana dal
  • 1 cup minced meat and Chopped Onion
  • 1/2 tsp red chilli and cumin powder
  • 1 tbsp ginger juliennes
  • 7-8 garlic, Coriander and Mint sprigs
  • 1/2 black pepper powder
  • 1/4 tsp green cardamom, cinnamon and clove powder
  • 1/2 cup roasted chana dal powder and 1 tbsp kewra water
  • 1/2 egg
  • FOR Chutney
  • 1/2 cup raw mango and 1 green chilli
  • 1/2 inch ginger and 1/2 tsp cumin
  • 4 garlic cloves, 2 sprigs coriander and Few Sprig mint
  • FOR Garnish
  • Chutney
  • Onion slices
  • Juliennes of bell pepper
  • Coriander leaves

HOW TO PREPARE SHAMI KABAB AND VARQI PARATHA

  1. 1

    For preparing Shami Kebab, add ghee in a heated pan.
  2. 2

    Add cinnamon sticks, black cardamom, cumin seeds, dried red chilli, black pepper, cloves, mace, green cardamom.
  3. 3

    Add soaked chana dal, green chilli and let it cook.
  4. 4

    Add minced meat, red chilli powder, salt as per taste, cumin powder.
  5. 5

    Add ginger juliennes, chopped onions, garlic, coriander sprigs, mint sprigs, water and let it cook.
  6. 6

    Extract the red chilli from the mixture and blend it.
  7. 7

    Add the mixture in a plate.
  8. 8

    Add salt as per taste, green cardamom powder, cinnamon powder, clove powder, kewra water and mix it well.
  9. 9

    Add roasted chana powder and mix again.
  10. 10

    Add egg and mix it well.
  11. 11

    Make tikki of the dough and deep fry it in the oil until it turns brown.
  12. 12

    For preparing chutney, add raw mango in the blender.
  13. 13

    Add mint sprigs, green chilli, ginger, cumin seeds, salt as per taste, garlic cloves, water, coriander sprigs and blend it.
  14. 14

    For preparing Paratha, add wheat flour in a bowl.
  15. 15

    Add salt, ghee and mix it.
  16. 16

    Add water and prepare a dough.
  17. 17

    Prepare small paratha and fry it using ghee over a pan.
  18. 18

    Garnish it with chutney, onion slices, juliennes of bell pepper, coriander leaves and serve.
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