| • | Cook dal and remain of the ingredients except egg together in a force cooker until the dal is done.
|
| • | Now reveal it and keep stirring until the water evaporates. Allow to cool.
|
| • | Grind the above mixture to a fine paste. Add mashed egg into the mixture. Stir well.
|
| • | Now roll aside the mixture into little balls and flatten them with the help of palms.
|
| • | Take butter in a pan, heat up it and deep fry each kebab on both sides until golden brown.
|
| • | Shamim Kebab is ready. Serve it with roomali roti and freshly mint chutney.
|
