Shami Kabab

In a large skillet add boneless meat, Bengal gram, whole coriander, white cumin, garlic cloves, ginger, a pinch of salt, whole all spice, whole red chilies and yogurt with 2 glasses of water.

Cook till the meat and Bengal gram are tender and the water has dried.

Remove from heat and let it cool.

Grind meat mixture in a food processor.

Now add mint, green coriander, chopped ginger, green chilli, salt to taste, egg white and rice flour, knead well.

Break off 1 tbsp of the mixture, wet your palm and place it in the center.

Shape it into a smooth flat round shape.

Heat a pan and add just enough oil to cover the surface.

Add 3-4 kababs at a time and fry on low heat to a crisp golden color.