Shammi kebab recipe

INGREDIENTS:

1. ---------------------------------------------
2. -- To cook and grind to thick paste --
3. --------------------------------------------
4. Minced meat - 500 gram
5. Black pepper - 10
6. Onion - 1
7. Ginger - 1 inch size
8. Bengal gram - 3 teaspoon (tsp.)
9. Garam masala powder - 1/2 teaspoon (tsp.)
10. Chili powder - 1/2 teaspoon (tsp.)
11. Coriander powder - 1/2 teaspoon (tsp.)
12. Turmeric powder - 1/2 teaspoon (tsp.)
13. Water - little
14. Ghee or Dalda - as needed
15. Salt - as needed.
16. ---------------------
17. -- For Fillings --
18. ---------------------
19. Finely chopped Onion - 2
20. Finely chopped Green chili - 6
21. Finely chopped coriander leaves - from 1 bunch
22. Chopped Cashew nut - 2
23. Chopped almond - 2
24. Cream or unsalted butter - 1 teaspoon (tsp.)
25. ---------------------
26. -- For Batter --
27. ---------------------
28. Corn flour or Gram flour - 2 tablespoon (tbsp.)
29. Water - as needed.

PREPARATION:

1. ---------------------------------------------
2. -- Making the paste --
3. --------------------------------------------
4. Cook all the ingredients in section "-- To cook and grind to thick paste --" by adding little water if needed and grind them to a fine thick paste.
5. ---------------------------------------------
6. -- Making the batter --
7. --------------------------------------------
8. To the corn flour or gram flour little water as need to thick patter like we do for bhaji.
9. ---------------------------------------------
10. -- Making the fillings --
11. --------------------------------------------
12. Roast the almond, cashew nut pieces to golden brown in ghee and keep it aside.
13. ---------------------------------------------
14. -- Making the kebab --
15. --------------------------------------------
16. Make equal size balls put the ground meat.
17. Flatten the balls and place chopped onion, roasted nuts, coriander leaves, green chili in the middle as needed. Cover them from all side and make a ball then gently flatten them.
18. In dosai skillet oil or ghee or dalda and fry them both sides to golden brown in medium heat and serve.

NOTES:

1. Meat paste should be thick for good result.
2. Make sure meat does not pike out when you flatten after the filling.