Shami kabab: Variant 2

Shami Kabab:
-Shabana
- Wash and completely drain off the mince water and let it sit in the strainer
- boil chana dal till half cooked (150 to 200 gms for 1 kg mince- chicken or mutton)
( prior to boiling soak it for couple of hours)
- In a vessel add the mince, half cooked dal
- add whole red chillies, garam masala pdr, salt, 2 big coarsely chopped onions
- some mint leaves
- let it cook in its own water ( keep covered on medium heat)
- when done, let it cool
- grind it( do not water or very little water to grind into fine dough consistency ) ( could alternate using little lemon juice to grind)
- when done, add finely cut coriander leaves, some mint leaves, fine green chillies( opt), finely cut onions( opt), 1-2 beaten egg, red chiili pdr and garam masala pdr( depending on your taste buds)
, lemon juice ( if not used at time of grinding)
- mix well, shape them into kabab and coat them wz beaten egg( mix in red chiili pdr and salt) and bread crumbs ( opt)
- shallow fry and enjoy as snack or enjoy with roti or naan
( can even shape them and spread them separately on a tray( so they don't stick to one another) 
- put them in freezer, when frozen, take the tray out, separate them and bag them together( this way they wont stick to one another, and u can easily take one and fry it)
😊😊