Shami Kabab
A short home-style guide to Shami Kabab, with steps for the usual way and for the air fryer. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Mince (qeema)No mince (qeema)? Use finely chopped chicken or soya granules.
- Chana daal (Chanay ki daal)No chana daal? Use another daal (cooking time changes).
- Onion (Pyaz)No onion? Use spring onions, or a little onion powder (less depth).
- Eggs (Anda)No eggs? Use paneer or firm tofu in curries and rice dishes.
The usual way: fried
- Boil qeema with chana daal and spices until dry, grind, mix with egg, shape into patties and shallow-fry.
In the air fryer (about 55 min)
- Boil qeema with chana daal and spices until dry, grind, mix with egg and shape into patties.
- Brush with oil and air fry at 200°C for 8 to 10 minutes, turning halfway, until golden.
Air fryer tip: Chill the patties for 15 minutes first so they hold their shape.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.