Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Sunday, February 5, 2012

Shami Kabab (শামি কাবাব)

  1. Chana dal-1 cup
  2. Beef keema -400 gm
  3. Egg-2(beaten) 
  4. Ginger paste-1 ts
  5. Garlic paste-1 ts
  6. Cumin powder-1 ts
  7. Coriander powder-1 ts
  8. Garam masala powder-1/2 ts
  9. Red chilli powder-1/2 ts
  10. Cardamom-4 pieces 
  11. Cinnamon-1 stick
  12. Onion paste-2 ts
  13. Copped onion-2 ts
  14. Chopped green chili-5 pieces
  15. 9
  16. Bread crumb-around 1 cup
  17. Chopped coriander leaf-1/2 cup
  18. Salt-1and1/2 ts or according to your taste
  19. Oil-1 cup for deep fry
  1. Clean and wash beef keema and chana dal. In a heavy bottom pan put beef keema,chana dal,ginger paste,garlic paste,onion paste,cinnamon,cardamon,salt and water.Cook until the chana dal and meat become well cooked and the water is completely dried up.
  2. Grind the cooked ingredients to make a fine paste.
  3. Put the paste in a mixing bowl.Add rest of the ingredients to it except oil and mix well.
  4. Make small round flattened balls from the mixture.
  5. Heat oil in a pan in medium heat. Deep the kabab in the beaten egg and carefully put in oil. Put another 4-5 kababs in the same way and fry them till golden brown color come out in both side.
  6. When frying is done take out the kabab in a paper towel to soak excess oil.
  7. Now Shami kabab is ready to serve. Serve it hot.


  1. ami eta baniyechi, khub valo hoyeche. thank you.

  2. ranna khub shohoj mone hoi apnar blog porle. ami khub agroho nea pori are chesta kori radhte. eto shundor ekta blog lejhar jonno dhonnobad

  3. Hi Nino Ata,
    Thank you for visiting our blog. We are very glad that you liked our recipe very much. Please be with us and give your valuable ideas and suggestion to improve it.

  4. hi ami ata ranna korbo kal becouse of eid.
    i like most of the recipes.....
    thank you :)

  5. Very easy way to cook, I like you blog.Thanks. I think you should use bangla too.

  6. Great great blog! I live in Seattle and crave authentic every-day recipes as well as special ones that I grew up eating. Your blog is a fantastic avenue for us living abroad to get a taste of home :) Thank you so much for writing it and keeping up with it! Love everything already, a few more things personally I would love to see:
    - more pictures! of the ingredients in total being used before cooking in single shots, of the step by step cooking process
    - short videos of some basic techniques/skills one should know or can learn. For eg: the way you made sweets has a few basic techniques
    - more recipes! Can't wait to see the new recipes you have in store!

  7. I will try making this for Eid. My only concern is the eggs, it gets very foamy while frying how can I avoid this. Also, I would like to make the kebabs and freeze them raw. Will it break if i fry them as soon as I take them out of the freezer?

    1. Hi,
      Thank you for visiting our site. In my experience, while I use only the egg white the oil become very foamy. But If I use the whole egg(white & yolk) it is less foamy.
      And of course you can store them in the freezer. Do not let the kabab to thaw before frying. If your oil is heated enough then it will not break down. Fry them well in medium heat and do not hurry during frying, otherwise the inside of kabab will remain cold.
      Hope your kabab will turn out fine.
      Enjoy your Eid.