Description
24 Hour Prep Time
A local variety of kabab, originated in the Indian-subcontinent. Its a popular dish in modern day India, Pakistan & Bangladesh. A small patty of minced meat with soaked lentils, eggs and house-made spices. Certainly popular among the foodie community of the city.
Cooking Instructions
PAN: Put a non-stick pan over medium heat then liberally grease the pan with butter or your preferred cooking oil. Add the thawed shammi patties. Baste the top side of the kababs, turn the kababs once they form a crispy layer outside . Keep cooking for 2-3 minutes each side, flipping carefully in the pan and turning them over regularly so they all cook evenly and get that perfect golden brown colour.
Best served with rumali roti, green chutney and onions
All recipes have been tried and used successfully, but results may vary from person to person. Please use your instincts to Cook it to your preference.Â
Packing Size: 8 pieces
