Thoroughly wash the channa daal and soak for 1 hour. Cook the daal on stove until tender, drain the water and set aside.
Make a paste of ginger, garlic, and green chili peppers, use minimal amount of water for this process. Set aside.
Boil the chicken cubes until done (about 15 mins, avoid over cooking). Once cooled, shred the chicken and set aside.
Combine the channa daal, shredded chicken, cilantro, mint, paste made in step 2, dry seasonings, onions, and once egg. Mix well using your hands until you have a smooth mixture. Make about 12 flat shami patties.
Beat the remaining two eggs.
On medium heat, lightly grease pan with oil or oil spray. Dip each patty in beaten egg and cook for about 40 seconds on each side. Set the kebab on a paper towel to absorb excess oil.
Sprinkle chaat masala and enjoy!
1 servings
4.4 oz
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
