Low Carb Shami Kabab
Satisfy your craving for flavorful yet diet-friendly delights with this Low Carb Shami Kabab recipe, a healthier twist on a classic favorite! Made with tender boneless chicken breast, a modest amount of nutritious split chickpeas (chana dal), and aromatic spices like garam masala and cumin, these kababs deliver all the traditional taste with fewer carbs. The mixture, enriched with fresh coriander, green chilies, and a single egg for binding, is shaped into perfectly spiced patties and shallow-fried to golden perfection. Ready in just under an hour, these protein-packed kababs are a fantastic option for keto or low-carb meal plans. Serve them hot with mint chutney or a refreshing side salad for a guilt-free, flavorful feast!
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Recipe Information
Ingredients
- 500 grams Boneless chicken breast
- 30 grams Split chickpeas (chana dal)
- 500 ml Water
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Ground cumin
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 1 large Egg
- 2 tablespoons Fresh coriander leaves
- 2 medium Green chilies
- 3 tablespoons Oil (for shallow frying)
Instructions
Rinse the split chickpeas (chana dal) under cold water and drain well.
In a pressure cooker, add the boneless chicken breast, split chickpeas, water, ginger-garlic paste, ground cumin, red chili powder, garam masala, and salt.
Cook on medium heat until the first whistle, then reduce the heat to low and cook for an additional 15 minutes. Allow the pressure to release naturally.
Once the pressure has released, open the cooker and check if the chicken and chickpeas are tender and all the water has evaporated.
Allow the mixture to cool slightly, then transfer it to a food processor.
Add fresh coriander leaves, green chilies, and one egg to the processor.
Pulse the mixture until it reaches a smooth consistency. The mixture should be thick enough to hold its shape.
Divide the mixture into equal portions and shape each portion into round patties.
Heat oil in a non-stick frying pan over medium heat.
Shallow fry each kabab for 3-4 minutes on each side or until golden brown and crisp.
Remove and drain excess oil on a paper towel.
Serve hot with mint chutney or a side salad.
Nutrition Facts
Calories |
1375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 650 mg | 216% | |
| Sodium | 4163 mg | 181% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 6.0 g | ||
| Protein | 155.1 g | 310% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 199 mg | 15% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2073 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
