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Shami Kabab

INGREDIENTS:
For pressure cooking:
• 2 cup black chickpea soaked overnight
• ¼ onion sliced
• 1 inch ginger
• 2 clove garlic
• 2 dried red chilli
• 1 green chilli• 5 cloves
• 1 inch cinnamon
• 1 black cardamom
• ½ tsp pepper
• 1 tsp coriander seeds
• 1 tsp cumin / jeera
• ¼ tsp turmeric
• ½ tsp salt
• 2 cup water

Other ingredients:
• 3 tbsp besan / gram flour roasted
• 2 tbsp mint finely chopped
• 2 tbsp coriander finely chopped
• 1 tsp lemon juice
• ½ tsp salt
• Puvi cold pressed groundnut oil for frying

PREPARATION:
• Pressure to cook all the ingredients listed for 5 whistles.
• Drain off the water and blend coarsely without adding any water.
• Add 3 tbsp roasted besan.
• Add 2 tbsp mint, 2 tbsp coriander, 1 tsp lemon juice and ½ tsp salt.
• Mix nicely to combine all the spices.
• Grease hands with oil and prepare patties.
• Deep fry, shallow fry or pan fry the patties in hot Puvi groundnut oil.
• Flip and fry both the sides on medium flame till it turns golden & crisp.
• Serve veg shami kebab with onion, lemon and green chutney.

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