Low Fat Shami Kabab
Experience the deliciously guilt-free indulgence of Low Fat Shami Kabab, a healthier twist on the classic South Asian delicacy. This recipe swaps traditional heavy ingredients for lean boneless chicken breast and cooks the patties with minimal oil for a lighter, yet equally flavorful option. Spiced with aromatic whole and ground spices like cumin, coriander, and turmeric, and brightened with fresh mint, coriander, and a hint of lemon juice, these kababs are irresistibly savory and herbaceous. Perfectly golden and crisp from a quick pan-fry using oil spray, they’re ideal for anyone seeking a protein-packed, low-fat snack or meal. Serve them with low-fat yogurt and mint chutney for a wholesome combination that’s bursting with vibrant flavors. With simple preparation steps and family-friendly appeal, this recipe is a must-try for health-conscious food lovers!
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Recipe Information
Ingredients
- 500 grams Boneless chicken breast
- 100 grams Split Bengal gram (chana dal)
- 1 medium, chopped Onion
- 3 large, chopped Garlic cloves
- 1 inch piece, chopped Ginger
- 2 chopped Green chilies
- 1 teaspoon Whole spices (cloves, cinnamon, black cardamom)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Black pepper powder
- 1 teaspoon Salt
- 0.25 cup, finely chopped Fresh coriander leaves
- 0.25 cup, finely chopped Fresh mint leaves
- 1 large Egg
- 2 tablespoons Lemon juice
- as needed Oil spray
Instructions
Rinse the split Bengal gram thoroughly and soak it in water for about 1 hour.
In a pressure cooker, combine soaked Bengal gram, chicken breast, chopped onion, garlic, ginger, green chilies, and whole spices.
Add enough water to cover the ingredients and pressure cook for about 3 whistles or until the Bengal gram is soft and the water is mostly absorbed.
Remove the pressure cooker from heat and let it cool completely.
Remove and discard any whole spices visible. Then, transfer the mixture to a food processor.
Add ground cumin, ground coriander, red chili powder, turmeric powder, black pepper powder, and salt to the food processor.
Process the mixture until smooth and consistent. Ensure there are no whole spices or large chunks remaining.
Transfer the mixture to a bowl; add chopped coriander and mint leaves, egg, and lemon juice. Mix well.
Shape the mixture into flat, round patties, about 2 inches in diameter.
Heat a non-stick pan over medium heat. Lightly spray the pan with oil spray.
Place the patties in the pan and cook until golden brown on both sides, about 5 minutes per side.
Serve hot with low-fat yogurt and mint chutney.
Nutrition Facts
Calories |
1392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 650 mg | 216% | |
| Sodium | 4196 mg | 182% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 15.7 g | ||
| Protein | 176.4 g | 353% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 503 mg | 39% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3664 mg | 78% | |
*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.
