So , sometimes , when i make shami kababs … they look perfect and stiff before the frying stage … I dip them in egg and fry them in two to three tablespoons … and thats where the problem begins …
They dont remain smooth anymore … Like they are literally open from the edges … why does that happen?
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and not to forget , they absorb all the oil in the pan … why? is it the channa daal? the equation is wrong , something i put in the kabab recipe .. why do they not turn out smooth and round … 
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kabaab banaane se pahle bismillah paRhtii haiN? :D
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what is the recipe you follow? at times extra daal can turn them hard. oh and adding an egg always helps with the texture.
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Hadeel , I do add half an egg … the recipe i follow is nearly one and a half cup mince or one cup lamb boneless or chicken boneless and one cup chana daal soaked .
I boil them both together in little water , with one onion, green chillies, red whole crushed chillies, salt, zeera, and few other spices .. until its all soft and cooked.
Then i leave it to cool … and finally add corriander and half an egg and crush it all into a smooth paste in the grinder…
Now what am i doing wrong? 
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you could add bhoona baisan for binding or maybe add whole egg rather than half
if oil is not hot enough than they also open at sides
and also you should deep fry to keep them bound together....
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CB.. the quantity of daal is more than required. Add only half cup daal for one and a half cup mince meat. When daal soaks the oil it opens the edges and turns them hard. oh and take only a medium sized onion. Hope they turn out well the next time! =)
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The ratio should be 1 cup daal which comes 250 grams and 1 kg meat ( i think that will be more than 2 cups). And do not boil your onion and green chillies - add them (finely chopped) when you have mashed the stuff. Fry the kebabs only egg white or alternatively add the whole egg when you have finished the mashing and then simply do frying.
You lack one important ingredient - bari illachi when you boil the mix.
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CB, the open edges issue can be resolved by deep frying then and no to touch/turn them until they are of the desired color on one side then flip them over carefully.
while the dry kebabs can be made soft by adding a little yoghurt in the boiling water.
for my recipe i use onion, half a tomato and 2 tbsp yoghurt with other spices while boiling.
hope this helps!
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CB, the open edges issue can be resolved by deep frying then and no to touch/turn them until they are of the desired color on one side then flip them over carefully. while the dry kebabs can be made soft by adding a little yoghurt in the boiling water. for my recipe i use onion, half a tomato and 2 tbsp yoghurt with other spices while boiling. hope this helps!
tomato in shami kabab?? thaz a new one! never heard of that since majority of them have only onion in them. u said addin yogurt in boilin water?? didnt get that..
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yep mall, didnt use to do it before but tried a new recipe and liked the change.
yea tomato cut up in chunks, same for onion, ginger, garlic, green chillies, powdered spices and some yoghurt along with minced meat and daal. And i add fresh coriander and mint just before chopping the cooked mixture.
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hmmm interesting. i mite try ur way sumtime later. chunks of tomato? wudnt that b a bit too big or u mean tomatoes cut in small pieces?
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mall, its upto u whether u puts it in chunks or small peices, after its been cooked and chopped the end result will be the same.
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opppps my bad. i thot this wsas supposed to b put in kaccha in the mixture after the keema has been boiled with other stuff :P
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I use 1/2 cup of daal for 1 cup cooked keema (I cook it with whole garam masala) and then grind them both together... then I add finely chopped onion, mint, dhaniya..I add one whole egg and 2 tablespoons yoghurt. The mixture should be well-ground too.. the rough look could also be because of larger pieces of daal, onion etc.
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add 2 tbsp rice powder , the edges would remain smooth even if u deep fry them , hth
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add 2 tbsp rice powder , the edges would remain smooth even if u deep fry them , hth
Yes!
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im sorry don't have my shami kebab recipe with me right now, i would'v posted the recipe.
but Alhumdulilah mine comes out good, always!
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This is how i make just that i have more meat and less daal and they turn out to be great.
and dip in egg before frying and they turn out to be great.
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This is how i make just that i have more meat and less daal and they turn out to be great. and dip in egg before frying and they turn out to be great.
wot if the kebab are frozen then also we dip in egg?? i only put egg in the meat mixture