kabab problem

Lifestyle Parenting, Household Affairs and Cuisine corner
1

when ever i fry shami kabab woh toot jate hain :(..always cracks…what to do
same with potato cutlets…

2

Re: kabab problem

put some school glue or cement in them. Just kidding there is another thread on the same topic which was opened only three days ago. http://www.paklinks.com/gs/household-affairs-and-cuisine-corner/549279-my-burgers-beef-patties-or-seekh-kebabs-always-break-apart.html

3

Re: kabab problem

I also have problem with shami kebab...they break apart when I fry them..

4

Shallow pan fry them in very little oil. Also put shami mixture in the fridge so mixture becomes firm. DON'T DEEP FRY SHAMI KABAB!

5

Re: kabab problem

That's wat I do but it still breaks

6

Re: kabab problem

i think then the mixture is too dry or too wet

7

Re: kabab problem

Do you dip them in beaten egg?

8

Re: kabab problem

That is what street food vendors in Pakistan do. Their bun/kababs are so freakingly delicious. I loved their chutneys too.

9

Make sure you are using the right proportion and good recipe. Use about 2 lbs of meat. For starters use Shan or some other packet masala and follow the recipe. Make sure that you add 1/2 cup Chana dal, 1 potatoe and 1 onion. Full pot with 4 to 5 glasses of water and cook until all the water evaporates. Then in a good processor blend mixture. Refrigerated for 1 hr and form into patties. I don't put egg in mine at all an the don't break.

I think there is issue with recipe you are using. Also you have to put in in food processor and process until you get shami like mixture. Heat oil until it is fairly hot then put shamisen in. Put a little of oil only. Don't deep fry. Also wait till the shami brown completely then turn over.

Inshallah they will turn out great. Watch a tutorial or two on YouTube.

10

Re: kabab problem

Dip them in beaten egg mixture and then fry, I thought that was the way shami kebabs were always made.

11

Re: kabab problem

Oh yeah and you always shallow fry them in a pan.

12

Re: kabab problem

Some people do not like the egg flavored shami kababs.

13

Re: kabab problem

well i dont know freshly made kababs break apart when fry or frozen kababs break apart??? or both...:(

last time i think i tried fresh

i know aunties who put half beaten egg into the mixtureand then make kababs...

14

Re: kabab problem


The egg is almost non-existant. You just do a quick wash of egg. Otherwise, yeah, they do break up without it.

15

Re: kabab problem


How about using breadcrumbs on the outside to help keep it together? Shami kebabs tend to be moist-ish, cover them in plain breadcrumbs and it might help in keeping it together. And freshly made shami kebabs would be really tough to work with...try it with them frozen.

16

another thing I wanted to mention is try not use keema. Use chunk or cubes of meat ( chicken, lamb, beef). These yield better results.

17

Re: kabab problem

kabab ho ya dil ho aaakhirrr
toot jaata haiii toot jaata haiiii

18

Re: kabab problem

that is not quite true. I fry them both with and without egg wash. They never break. I think breaking of kababs has to do with the mixture.

19

Re: kabab problem

I mix an egg in the mixture before forming the Kabab patties. I don't like the taste of shami Kababs dipped in egg. When you mix it in instead of dipping it, you can't taste the egg :)

20

Re: kabab problem

I have given the perfect recipe , put some super glue or Elphy or cement in your kababs , it gives them a unique flavor and makes them rock sold , daant toot ja-a ga , kabab nahi totay ga.