Directions
I got the idea of making meat patties with split chickpeas (channa ki dal) and spices from our close family friends in Riyadh, a family of doctors. They use mutton instead of beef or mixed (mutton with beef) and egg white to hold it. It is pre-cooked and needs less oil for frying. The ratio is… for every 1 kilogram of meat, use 1 cup of split chickpeas. You can freeze these patties and fry whenever you need to eat. Modifying recipes is my way of making foods healthier. I use chicken breast instead of red meat. I prefer to use more lentils, 1/2 kilogram chicken for every 1 kilogram split chickpeas. Making bun kabab is a sandwich originated from Pakistan. Just fill the bun with freshly fried kabab and fresh vegetables like cucumber slices, finely chopped cabbage and tomato slices. Serve it with ketchup, mayonnaise or any sauce you desire. For me, shami kabab is much much better than any burger.
INGREDIENTS:
1/2 kilogram split chickpeas
1/4 kilogram chicken breast
1 tablespoon garam masala powder (mixed spices)
3 medium onions, sliced
1 tablespoon ginger & garlic paste (1 inch ginger + 5 cloves garlic)
1 tablespoon salt
1 teaspoon turmeric powder
1 teaspoon chili powder
3 mugs of water
3 sliced bread, cubed
1 egg
chopped coriander or mint leaves
DIRECTIONS: 1. Clean & wash the lentils thoroughly. Cover with water in a pan & bring to boil.
2. Add the ingredients except bread, egg & leaves.
3. Cover & simmer in low heat until water evaporates.
4. Cool. Add bread, egg & chopped leaves.
5. Grind.
6. Take 2 tablespoons of kabab dough and mold into ball then flatten by palm.
7. Fry in a little oil until both sides turn golden brown.
8. Serve hot with ketchup & fresh salad.
9. You can make sandwich or bun kabab.
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