Shammi – E – Turki Recipe

Soak and Cook Dal

Rinse 1 cup chana dal under cold water until water runs clear. Soak dal for 30 minutes. Drain, then place in a saucepan with 2 cups water. Bring to a boil, reduce heat and simmer uncovered for 20–25 minutes until dal is soft but not mushy. Drain excess water and set aside to cool slightly.

Toast and Grind Spices

In a small dry skillet over medium heat, toast 1.5 tsp coriander seeds and 1 tsp cumin seeds for 1–2 minutes until fragrant. Lightly crush or grind to a coarse powder using a mortar & pestle or spice grinder. Set aside.

Prepare Meat Mixture

In a skillet heat 1 tbs oil over medium heat. Add finely chopped 1 onion and sauté 4–5 minutes until translucent. Add 3 minced garlic cloves and 1 tbs grated ginger; cook 1 minute. Add 250 g minced meat and 1 tsp salt, breaking it up and cooking until just browned (about 4–6 minutes). Stir in the toasted crushed coriander-cumin, 1 tsp garam masala, 0.5 tsp red chili powder, 0.25 tsp turmeric and 0.5 tsp black pepper. Cook 1–2 minutes to bloom the spices. Remove from heat and let cool slightly.

Combine and Grind

In a food processor combine the cooked dal, the sautéed meat-spice mixture, 1 cup chopped cilantro, 2 chopped green chilies, and 1 egg. Pulse in short bursts until you achieve a coarse, slightly paste-like mixture — not totally smooth; some texture should remain. If the mixture feels too loose to form patties, add up to 1/2 cup breadcrumbs to bind. Adjust salt to taste.

Chill and Shape

Transfer the mixture to a bowl, cover and refrigerate for 30–45 minutes; chilling firms the mixture and makes shaping easier. Wet your hands and form the mixture into small round patties (about 8–10 patties, each ~50 g). Flatten slightly to classic shami shape.

Pan Fry Patties

Heat a heavy skillet over medium heat and add 3–4 tbs oil for shallow frying. When hot, add the patties in batches without crowding. Fry 3–4 minutes per side until golden brown and crisp. Drain on paper towels. Keep warm.

Prepare Plums

Pit and quarter 3 ripe plums. If skins are firm, rinse and pat dry.

Sear and Simmer

In a small skillet melt 1 tbs butter over medium-high heat. Add 2 tsp lightly crushed coriander seeds and 0.5 tsp mustard seeds; cook 30 seconds until fragrant and the mustard seeds begin to pop. Add the quartered plums and sear 2 minutes, stirring, until they begin to soften and caramelize.

Make Chutney

Add 2 tbs brown sugar, 2 tbs vinegar, 0.25 cup water, 0.25 tsp red chili flakes and 0.5 tsp salt. Reduce heat to medium-low and simmer 6–8 minutes, stirring occasionally, until plums break down and the mixture thickens to a spoonable chutney. Taste and adjust sugar or vinegar to balance sweet-tart. Remove from heat and let cool slightly; the chutney will thicken as it cools.

Plate 2–3 warm shami patties per person. Spoon 1–2 tablespoons of the coriander-plum chutney alongside or on top of each patty. Sprinkle the patties with a squeeze of 1 tbs lemon juice (divided) and garnish with reserved cilantro and mint leaves. Serve with thinly sliced red onion soaked briefly in lemon water to mellow rawness.

Serve and Store: Serve hot as an appetizer or between-course relish. Leftover patties keep in the refrigerator for up to 3 days; reheat in a skillet to retain crust. Chutney keeps for up to 5 days refrigerated in a sealed jar.