This is a traditional recipe from my mother’s kitchen. It is very delicious and can be had as a snack or as a side dish with rice and dal. There is another variation of shami called the Shami kabab which contains more spices.


200 gms minced meat (kheema)
100 gms Bengal gram dal
1 Big onion chopped
8 cloves garlic
salt to taste
1 tbsp red chilli powder
4 tomatoes chopped
Coriander leaves
Mint leaves
Juice of 1/2 lemon
Rice powder (optional)
Oil for frying


Add all the ingredients in a pressure cooker except lemon juice and rice powder with 1/4 cup of water. Cook for 5 minutes. Do not overcook the dal as the shamis will sputter when fried. Open the lid and add lemon juice. Cool for some time. Then grind it into a fine paste. Do not add water. In case the shami mixture is very sticky, add rice powder and mix well. Divide it into equal portions; pat them into any shape and shallow fry in oil 2 or 3 at a time. Cook till the shamis turn brown in colour. Serve hot as it is or with tomato sauce.

1 comment:

  1. Shami will always be Hyderabads Shan!!!

    Luv them!!


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