Shami kebab question

Lifestyle Parenting, Household Affairs and Cuisine corner
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to all those who make shami kebab with keema and not botis, how do you keep the kebabs together??
Do you add breadcrumbs or anything??

I have to be very careful when frying mine cause they are so delicate :frowning:

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Re: Shami kebab question

after they have been made??u can dip them in beated egg simpleeeee

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Re: Shami kebab question

and i have noted when the kebabs r frozen they dont break

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Re: Shami kebab question

I make a batch and freeze 'em but when i fry 'em they are extremely delicate and break if im not careful.

I use egg substitute since I cannot use eggs.

Does anybody know if adding breadcrubms to the mixture make them taste different??

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Re: Shami kebab question

when u r making the kebabs do u mix some binding product in it??u can use bread (not bread crumbs) while making the mixture....bread crumbs do make the taste a lil diffrnt as u might have tasted in breadcrumb covered chiken nyways u can cover the kebab with flour or Maida

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Re: Shami kebab question

hmm thats a good idea, i'll give it a try. Love them shami kebabs

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Re: Shami kebab question

me toooooooooooo but i dun like it when ppl put more quantity of chana ki daal and the kebabs turn yellowish

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when u are making the mixture,u can add little maida,and after making the batch freeze them before frying..it would help them not to break..

Wht r u doing ?
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lol ppl do that?? thats strange.

ss, say for a kilo of keema and a cup of daal how much maida should I add?

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Re: Shami kebab question

u shoud add some corn flour so that they will not break

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Add some super glue or elfi. Just kidding.
I have seen women of my household dip them in egg or in my wife's case egg substitue after making them and before frying. That works pefectly well.

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Re: Shami kebab question

My mom used to make sure that the keema and daal thing is dry, their is no water and she used to add egg as the binding agent.

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Re: Shami kebab question

^my mom does the same and hers always turn out perfect...!!
somehow i cant manage to make them with keema....they remain too moist....so i make with meat pieces...as for the taste i haven't noticed any difference in the taste of kababs made with either keema or botis...

How r u feeling right now?
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Re: Shami kebab question

I think only best combination of daal and qeema will keep them intact. The combination is 250 grams daal and 1 kg qeema. Moreover, you should add only double amount of water of daal i.e. if daal is one glass, you should add only two glass of water after soaking the daal.

Further more when daal and meat are tender, put off the flames and open the cover of the pot and let the stuff dry and then mash. Your kebabs will never break.

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app log sil bata par keema pees tai hain yah machine mein...

When i was in paksitan ladies their do it on sil bata cuz it taste super good. machine mein achae nahi bantae...

does anyone know where can i get sil bata in usa?

thanks

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Re: Shami kebab question

u can use besan as a binder in the mixture if u cant use egg

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Re: Shami kebab question

i use cornflour in the mixture n while frying i dip it in a egg.

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Re: Shami kebab question

keema kababs are just moooshy and just keema and not kabab.

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As an alternative to Sil Batta, you can do it easily with the "belan" (chapti wala) and cutting board.

When I was in London I always used these two things and my kebabs were perfect.

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Re: Shami kebab question

Mostar95,

thank you. i didn't thaink of that. I will try it next time.