In a bowl, wash and soak chana dal for a minimum of 1 hour. If you are planning in advance and have time at hand, you can always soak it for up to 4 hours.
Steam potato in a pressure cooker for 2 whistles. Alternatively in a medium sized pot, boil the potato for 15 minutes with the skin. (To check if potato is cooked, insert a knife. The blade should come out clean.). Let it cool. Peel and mash them and keep it aside.
Chop onions, green chili and cilantro. Keep them aside.
In a sauce pan, heat 1 tsp cooking oil and add onions. Sauté until it turns pink and translucent. Next add ginger garlic paste. Sauté for a minute, until the raw aroma disappears.
Now add the soaked, strained chana dal and sauté for a minute.
Add sufficient water, enough to cover the dal. Cook on a medium flame until all the water evaporates. At this point, check if the dal is cooked by pressing it between fingers. If it breaks easily it is cooked.
Now add the minced chicken, red chili powder, turmeric, cumin, coriander, salt and lemon juice. Cook until the meat is soft and cooked.
Remove from heat and let it cool. Once cooled, add the cooked chicken mixture into the food processor/ grinder. Dry grind.
Empty the chicken - dal mixture to a medium mixing bowl. Add the mashed potato, cilantro, green chili, garam masala, additional lemon juice (optional), salt (if required), one lightly beaten egg, 1 tsp flour and bread crumbs. Mix well.
You will obtain a dough like mixture. Shape into flat discs or patties. Divide this dough into 16-17 medium balls. Flattened them and coat with remaining flour.
Heat oil in a frying pan. Shallow fry the patties in batches until golden brown and crunchy on both sides.
Remove and drain excess oil on an absorbent paper towel before serving.
Your Chicken Shami Kebab are ready! Enjoy with a chutney/ ketchup/ sauce side.