Juicy, flavorful minced mutton kebabs, seasoned with a blend of aromatic spices and fresh herbs, then grilled to perfection. A classic Mughlai appetizer that's smoky, tender, and irresistible.
Prep30 min
Cook15 min
Servings4
Serving size: 1 serving
471cal
23gprotein
8gcarbs
39g
Ingredients
500 g Mutton Keema (minced mutton, preferably with 20% fat)
1 medium Onion (finely grated and all water squeezed out)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
Crisp, sweet onion rings marinated in a tangy apple cider vinegar dressing with fresh parsley. A perfect, refreshing topping for burgers, grilled meats, or as a simple side for any barbecue.
About Mutton Seekh Kebab, Roomali Roti and Onion Salad
Aromatic, protein-packed seekh kebabs with delicate rumali roti. Pure soul-satisfying indulgence!
This punjabi dish is perfect for breakfast. With 823.8199999999999 calories and 31.69g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Cumin Powder (roasted)
1 tsp Red Chilli Powder (adjust to your spice preference)
1.25 tsp Salt (or to taste)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Oil (for grilling or pan-frying)
Instructions
1
Prepare the Kebab Mixture (10 minutes)
Grate the onion and place it in a cheesecloth or fine-mesh sieve. Squeeze or press firmly to remove every drop of water. This is the most critical step to ensure the kebabs bind well.
In a large mixing bowl, combine the mutton keema, squeezed onion, ginger-garlic paste, green chillies, coriander leaves, and mint leaves.
Add the dry spices: roasted besan, garam masala, coriander powder, cumin powder, red chilli powder, and salt.
Finally, add the lemon juice. Using your hands, mix everything thoroughly for 4-5 minutes until the mixture becomes uniform and slightly sticky, which helps in binding.
2
Process and Chill the Mixture (35 minutes)
Transfer the mixture to a food processor. Pulse 5-6 times for about 30 seconds, just until the mixture becomes finer and more paste-like. Avoid over-processing into a mush.
Scrape the mixture back into the bowl, cover it with plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). Chilling solidifies the fat, making the mixture firm and easy to shape.
3
Shape the Kebabs (10 minutes)
If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Lightly grease your palms with oil or water to prevent the mixture from sticking.
Divide the chilled mixture into 12 equal portions.
Take one portion, roll it into a ball, then thread it onto a skewer. Gently press and shape it into a long, even cylinder (about 4-5 inches long) around the skewer.
4
Cook the Kebabs (12-15 minutes)
Preheat a grill, grill pan, or heavy-bottomed skillet over medium-high heat. Brush the surface lightly with oil.
Carefully place the skewers on the hot pan, leaving some space between them. Cook in batches if necessary to avoid overcrowding.
Grill for 10-12 minutes, turning every 2-3 minutes, until the kebabs are evenly browned with char marks and are cooked through.
In the last 2 minutes of cooking, brush the kebabs lightly with the remaining oil to keep them moist and give them a nice glaze.
5
Rest and Serve (5 minutes)
Remove the cooked kebabs from the pan and let them rest on a plate for a couple of minutes. This allows the juices to redistribute.
Gently slide the kebabs off the skewers.
Serve hot with mint-coriander chutney, onion rings sprinkled with chaat masala, and lemon wedges.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
