Tuna Shami Kabab!!!
Shami kabab is usually made with mince meat and yellow split pea , boiled and blended together to give the shape of tikiya or kabab . The name of the kabab , “Shami” involves many stories . In Urdu / Hindi or Punjabi , Sham means evening. So a version states ,the kabab is named so ,as it is preferred to be consumed in the evening as a snack .
On the other hand , some other version states , in Urdu , Sham means “Syria’, the Middle_Eastern country , pointing the origin of the kabab .
Shami kabab , is no doubt one of my most favorite kabab , I can enjoy any time of the day !! 🙂 I experimented it with Tuna . Came out just perfect . Before , I used to make tuna kabab with tuna and potato , but I opted potato to make this shami kabab . Yellow split pea or channa/ boot daal is used to give the exact same flavor and effect of that of shami kabab made with mince meat .
1 Tuna Can in water/ oil
1/3 rd cup of yellow split pea or chaana daal , soaked in water for at least 3 to 4 hours .
3 tbl spoon fried Onion ( Bereshta)
Chopped mint and cilantro
Chopped green chilies
1 tea spoon Garam masala powder ( optional)
1/2 tea spoon nutmeg powder
1 or 2 eggs , beaten ( start with 1 egg , if still dry add the other)
Salt to taste
1. Drain all the water from the tuna. Squezze hard to remove any extra water.
2. Drain the water from the chaana daal and boil . Dry out the water . The daal should be intact but fully boiled . Now blend the daal in the blender . Don’t put any water in it . The blended daal should be dry .
2. Now combine all the ingredients together. Start with 1 beaten egg , if feels dry add another egg .
3. Shape into kababs and deep fry on medium low heat.
You can store the kababs in deep fridge for a quite a long time.If you want to store, then don’t fry them.After shaping keep them in a box and refrigerate. Fry them and serve whenever you need.