Succulent, tender pieces of lamb marinated in a rich blend of yogurt and aromatic spices, then grilled to smoky perfection. A classic Mughlai appetizer that melts in your mouth and is perfect for any celebration.
Prep25 min
Cook15 min
Servings4
Serving size: 1 serving(One serving yields approximately 3 skewers.)
434cal
27gprotein
7gcarbs
33g
Ingredients
500 g Boneless Lamb (Cut into 1.5-inch cubes, preferably from the leg or shoulder)
2 tbsp Raw Papaya Paste (Acts as a natural meat tenderizer)
0.5 cup Hung Curd (Thick yogurt with water drained)
2 tbsp Ginger Garlic Paste (Freshly made is best)
2 tbsp Mustard Oil (Gives a pungent, authentic flavor)
1 tbsp Besan (Also known as gram flour)
1.5 tsp Kashmiri Red Chilli Powder (For color and mild heat)
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This marwari dish is perfect for snack. With 756.8399999999999 calories and 36.75g of protein per serving, it's a nutritious choice for your meal plan.
fat
Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
0.5 tsp Black Pepper Powder (Freshly ground is recommended)
1.25 tsp Salt (Adjust to taste)
2 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Ghee (Melted, for basting)
0.5 tsp Chaat Masala (For sprinkling before serving)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
First Marination (Tenderizing)
In a large bowl, combine the lamb cubes, raw papaya paste, 1 tablespoon of ginger garlic paste, and 0.5 teaspoon of salt.
Mix thoroughly, ensuring each piece of lamb is coated.
Cover the bowl and let it rest at room temperature for 45-60 minutes. This step is crucial for tenderizing the meat.
2
Prepare the Second Marinade
While the lamb is tenderizing, dry roast the besan in a small pan over low heat for 1-2 minutes until it becomes aromatic. Set aside to cool.
In a separate bowl, whisk the hung curd until smooth and creamy.
Add the roasted besan, remaining 1 tablespoon of ginger garlic paste, mustard oil, lemon juice, and all the powdered spices: Kashmiri red chilli, turmeric, coriander, cumin, garam masala, black pepper, and the remaining 0.75 teaspoon of salt.
Mix everything into a smooth, thick paste.
3
Second Marination (Flavoring)
Pour the prepared yogurt-spice marinade over the tenderized lamb cubes.
Use your hands to rub the marinade into the meat, ensuring every piece is generously coated.
Cover the bowl tightly and refrigerate for at least 6 hours, or preferably overnight for maximum flavor infusion and tenderness.
4
Skewer the Kebabs
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
Thread the marinated lamb pieces onto the skewers, leaving a small gap between each piece to allow for even cooking.
Let the skewers sit at room temperature for 15-20 minutes before grilling.
5
Grill the Kebabs
Preheat your grill (outdoor, grill pan, or oven broiler) to medium-high heat.
Lightly grease the grill grates with oil.
Place the skewers on the hot grill. Cook for 12-15 minutes, turning every 3-4 minutes, until the kebabs are cooked through and have a beautiful char on the outside.
During the last 2-3 minutes of cooking, baste the kebabs with melted ghee for extra flavor and a glossy finish.
6
Rest and Serve
Remove the kebabs from the grill and transfer them to a platter.
Let them rest for 5 minutes. This allows the juices to redistribute, making the meat more succulent.
Sprinkle with chaat masala, garnish with fresh coriander leaves, and serve hot with mint chutney, lemon wedges, and sliced onion rings.
323cal
10gprotein
38gcarbs
16gfat
Ingredients
2 large Onion
1.5 cup Besan
0.25 cup Rice Flour (for extra crispiness)
1 tsp Ajwain
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
0.5 tsp Garam Masala
0.25 tsp Hing
0.25 tsp Baking Soda
1 tsp Salt (or to taste)
1 cup Water (cold, or as needed)
2 cup Oil (for deep frying)
1 tsp Chaat Masala (for sprinkling)
Instructions
1
Prepare the Onions
Peel the large onions and slice them crosswise into 1/4 to 1/2-inch thick rounds.
Gently separate the rounds into individual rings. Set aside the smaller center pieces for another use.
2
Make the Batter
In a large mixing bowl, whisk together the besan, rice flour, ajwain, turmeric powder, red chili powder, garam masala, hing, baking soda, and salt.
Gradually pour in the cold water while whisking continuously to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
Do not overmix the batter. Let it rest for 10-15 minutes.
3
Heat the Oil
Pour oil into a deep pan or kadai, ensuring it's at least 2 inches deep. Heat over medium-high flame.
The ideal oil temperature is between 350-375°F (175-190°C).
To test without a thermometer, drop a small bit of batter into the oil. If it sizzles and rises to the top quickly without browning too fast, the oil is ready.