Sweet and sour chicken shami kebab

Soak chana dal for half an hour. Then boil all the ingredients with chicken mince. Dry. Cool. Grind.

Filling: Heat 1 tsp oil and saute chopped onions and sweet corn. Mix well with hung curd in a bowl. Add chillies,coriander and salt and mix.

Add 1 beaten egg to the chicken mix. Mix well. Make a ball and fill the curd filling in the middle. Flattten it and refrigerate for 15 mins.(this will help u fry the kababs better.)

Shallow fry the shami kabas. Serve hot with parathas, sauce or dahi and pudina dip.