Shammi Kabab

Ingredients:

• Mutton mince / Kheema -  half kilo
• Channa dal - 4 tbsps
• Coconut pieces sliced - less than half cup
• Garam masala pwdr - half tsp
• Coriander - one small bunch or a little less than that will also do
• Onion chopped - 1 small
• Garlic cloves - 6- 7
• Egg white of 2 eggs
• Turmeric pwdr - half tsp
• Red chili pwdr 
• Salt
• Oil

Method:

1. Wash the mutton mince / kheema thoroughly and drain the water.
2. In a cooker add kheema and rest of the ingredients (except egg whites) along with 1 cup of water, pressure cook it for 4 whistles.
3. Open the cooker, if there is water cook it on high flame until the kheema dries up.
4. Take it out in a wide plate and spread it, allow it to cool down for 10 - 15 mins.
5. Grind the above mixture in to a thick dough (do not add water)
6. Take it out in a bowl and add egg whites and mix well.
7. Give it a shape of flat tikkis, heat oil in a pan or tawa and shallow fry until golden brown on both the sides.

Note:

• Dip your hands in water while giving shape to the kababs or else it will stick to your hands.
• If the kababs break while frying, add 1 tbsp of rice flour or cornflour to the paste and mix well, then fry again.