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Main Ingredients | Mutton mince, Ghee |
Cuisine | Hyderabadi |
Course | Snacks and Starters |
Prep Time | 41-50 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients
- 300 grams mutton mince
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 4 green cardamoms
- 6-8 black peppercorns
- 4 cloves
- ½ inch cinnamon
- 2 dried red chillies
- 3-4 cloves garlic
- ½ cup split Bengal gram (chana dal), soaked
- Salt to taste
- 1 tablespoon onion finely chopped
- 1 teaspoon green chillies finely chopped
- 1 tablespoon fresh coriander leaves finely chopped
- 1 tablespoon fresh mint leaves finely chopped
- 1 teaspoon garam masala powder
- 1 tablespoon lemon juice
- 1 egg
- Chaat masala to sprinkle
Method
- Heat 1 tablespoon ghee in a non-stick pan, add cumin seeds, green cardamoms, black peppercorns, cinnamon, dried red chillies, garlic cloves and mutton mince and mix well.
- Add chana dal, salt and 1 cup water and mix well. Cover and cook till the mince is cooked.
- Take the pan off the heat and cool. Transfer the mixture into a mixer jar and grind to smooth paste. Transfer the mixture into a mixing bowl.
- Add onion, green chillies, coriander leaves, fresh mint leaves, garam masala powder and lemon juice and mix well.
- Divide the mixture into 8 equal portions and shape each portion into tikkis and place them on a plate.
- Break the egg into a bowl, add a little salt and whisk well.
- Heat sufficient oil in a non-stick pan. Dip the tikkis in the egg mixture, place them in the pan and shallow-fry, turning sides, till evenly golden brown on both sides. Drain on absorbent paper.
- Arrange the kababs on a serving platter and serve hot with onion rings, lemon wedges and green chutney.
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