In a pan, add the meat mince, onion, water, chana dal, cardamoms, cinnamon, salt, turmeric powder, red chilli powder, coriander seeds and garlic.
Bring the mixture to a boil and then lower the heat.
Cook everything till all the water has evaporated from it and the meat is tender. If the water is present in the mixture, the binding of the kabab will be difficult and they will just fall apart
Remove the pan from the heat and set aside to cool. You can remove the whole spices as they do not grind well.
Grind the meat in a food processor along with the green chillies, and coriander leaves and egg.
Divide the mixture equally into small lemon sized portions and shape each of them into a circle.
Heat the oil in a pan and fry the shamis until they golden brown in color
Remove and drain the excess oil on kitchen towels. Serve hot with mint chutney.
You can even store them in the refrigerator for up to 2 days.