In a deep dish add the Boneless Meat, Split Chick Pea Lentils, Onions, Green Chilli Paste, Garlic Cloves, Oil, Shami Kabab Spice Mix Powder (all of it) and Salt
Now add just enough water so that all the ingredients are submersed
Keep adding water in between if the water dries out
Let your Meat and Daal cook until it is completely tender and is mash able. The mixture should be dry
Don't use a chopper to blend the mixture or else your Shami Kababs won't be stringy
Just use a potato Masher or a wood spoon to mash all the ingredients together until it is smooth
You will notice that your meat will be stringy
Now add the Bread Crumbs, chopped Coriander and Mint leaves and the Chopped Green Chilies to the Shami Kabab mixture and mix it well using your hands. Adjust Salt level at this stage if required
Once the Shami Kabab mixture has completely cooled down, make equal sized balls and form a flat patty or Kabab
Once formed, refrigerate these Kababs for 15 minutes before frying. You may also freeze and store them if you are not using them immediately
Now dip each Kabab in the beaten egg and shallow fry them on medium heat
Once they turn golden brown on both sides, your Kababs are ready
Serve them with Chutney and fresh Salad or use as a side dish