Shammi kebabs

This preparation will make 8 to 10  kebabs


Ingredients:


8 to 10  Mushrooms
1 teaspoon Lemon Juice
4 tablespoon roasted Channa powder (Besan)
1/2 teaspoon Red Chilli powder
1/2 teaspoon Garam Masala
1 teaspoon Coriander powder
1/2 teaspoon Cumin powder (jeera)
1/4 teaspoon Dry Mango powder (aamchoor) - optional
1/2 teaspoon Rock Salt (kala namak)
1/2 cup breadcrumbs for coating
Oil  for deep frying

First step:


 Preparation of Sabut masala

2 to 3 pieces of green cardamom (ilaechi)
1 piece of black cardamom (badi ilaechi)
2  pieces of bay leaves (tez patta)
2 to 3 pieces of cloves(loung)
1 piece of mace (javitri)
2 pieces of cinnamon (dalchini)
3 pieces of black pepper balls (kaali mirch sabut)

1/2 liter water for boiling

Method:


In a pan add water and all the sabut masala and boil the mixture. Add mushrooms and boil them till they get tender. Drain water and remove mushrooms. Grind the mushrooms into paste. To this paste add all the seasoning, lemon juice and channa powder. Now make small kebabs and coat them with breadcrumbs. Deep fry the kebabs on medium flame.

Delicious kebabs are ready.

Serve them with ketchup or sweet chutney as they are little spicy.

Optional note:


Please note that when you start making kebabs they might be a little moist. This is not unusual.

Also you can use sooji instead of breadcrumbs.