Melt-in-your-mouth mutton and lentil patties, infused with aromatic whole spices and pan-fried to a perfect golden-brown. A classic Mughlai appetizer that's rich, flavorful, and incredibly satisfying.
Prep25 min
Cook50 min
Soak30 min
Servings4
Serving size: 1 serving
424cal
31gprotein
22gcarbs
Ingredients
500 g Boneless Mutton (Cut into 1-inch cubes)
0.5 cup Chana Dal (Rinsed and soaked for at least 1 hour)
1 medium Onion (Roughly chopped, for pressure cooking)
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
A vibrant and refreshing green chutney made with fresh coriander and mint leaves. This versatile Indian condiment is the perfect zesty accompaniment to snacks like samosas, pakoras, and sandwiches.
About Mutton Shami Kebab, Ladi Pav and Coriander Mint Chutney
Melt-in-mouth, protein-packed Shami Kebab with soft buns and tangy chutney – pure soul-satisfying bliss!
This north_indian dish is perfect for breakfast. With 750.0600000000001 calories and 39.53g of protein per serving, it's a nutritious choice for your meal plan.
24gfat
1 pcs
Black Cardamom
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to taste)
1.5 tsp Salt (Adjust to taste)
1 cup Water (For pressure cooking)
3 tbsp Coriander Leaves (Finely chopped)
2 tbsp Mint Leaves (Finely chopped)
1 large Egg (Lightly beaten, for binding)
0.25 cup Ghee (For shallow frying)
Instructions
1
Pressure Cook the Mutton and Dal
In a pressure cooker, combine the mutton pieces, drained chana dal, roughly chopped onion, ginger-garlic paste, green chillies, and all whole spices (dried red chillies, cinnamon, peppercorns, cloves, black cardamom).
Add turmeric powder, red chilli powder, salt, and 1 cup of water. Stir well to combine.
Secure the lid and pressure cook on medium-high heat for 6-7 whistles, or for about 25 minutes, until the mutton is fall-apart tender.
Allow the pressure to release naturally before opening the lid.
2
Dry and Cool the Mixture
Open the cooker. Check the mixture; if there is any remaining liquid, turn the heat to high and cook, stirring constantly, until all moisture has evaporated. The mixture should be very dry and pull away from the sides of the cooker.
Turn off the heat. Spread the cooked mixture onto a large plate or tray to cool down completely. This step is crucial for preventing the kebabs from breaking.
Once cooled, pick out and discard the hard whole spices like the cinnamon stick and black cardamom pod for a smoother texture.
3
Grind and Prepare the Kebab Dough
Transfer the completely cooled mixture to a food processor or a strong grinder. Grind in batches to a fine, smooth paste without adding any water. The resulting texture should be like a firm, non-sticky dough.
Transfer the ground paste to a large mixing bowl. Add the finely chopped small onion, coriander leaves, mint leaves, and the lightly beaten egg.
Knead the mixture gently with your hands until everything is well incorporated.
4
Shape and Fry the Kebabs
Lightly grease your palms with oil or ghee. Divide the mixture into 12 equal portions.
Take one portion and roll it into a smooth ball, then flatten it into a round patty (tikki), about 2 inches in diameter and 1/2 inch thick. Smooth out any cracks on the edges.
Heat ghee in a non-stick skillet or heavy-bottomed pan over medium heat. The ghee should be hot but not smoking.
Carefully place the shaped kebabs in the pan in a single layer, without overcrowding. Fry for 4-5 minutes on the first side until deep golden-brown and crisp.
Gently flip the kebabs using two spatulas and fry for another 3-4 minutes on the other side until equally browned and cooked through.
Remove the kebabs and place them on a wire rack or a plate lined with paper towels to drain excess ghee.
5
Serve Hot
Serve the Mutton Shami Kebabs immediately while they are hot and crisp.
Garnish with fresh coriander and serve with a side of green mint-coriander chutney, lemon wedges, and pickled onion rings (sirke wale pyaaz).
Servings6
Serving size: 1 serving
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
2 cup Coriander Leaves (Packed, with tender stems)
1 cup Mint Leaves (Packed, stems discarded)
3 whole Green Chilies (Adjust to your spice preference)
1 inch Ginger (Peeled and roughly chopped)
3 clove Garlic (Peeled)
2 tbsp Roasted Chana Dal (Also known as Dalia or Bhuna Chana)
2 tbsp Lemon Juice (Freshly squeezed for best flavor)
0.5 tsp Chaat Masala
0.5 tsp Black Salt (Also known as Kala Namak)
0.5 tsp Sugar (Optional, helps balance the tanginess)
0.25 tsp Salt (Adjust to taste)
3 whole Ice Cubes (Or use 3-4 tbsp of ice-cold water)
Instructions
1
Prepare the Herbs (3 minutes)
Thoroughly wash the coriander and mint leaves under cold running water to remove any grit or dirt.
Pluck the mint leaves from their stems; discard the thicker stems as they can be bitter.
For the coriander, use both the leaves and the tender upper stems, which are packed with flavor. Roughly chop the bunch.
2
Combine Ingredients in Blender (2 minutes)
Place the washed coriander and mint leaves into a high-speed blender jar.
Add the green chilies (broken in half), chopped ginger, garlic cloves, roasted chana dal, lemon juice, chaat masala, black salt, sugar (if using), and salt.
3
Blend to a Smooth Paste (2 minutes)
Add the ice cubes or 3 tablespoons of ice-cold water. Using ice is highly recommended as it prevents the herbs from oxidizing and helps maintain a vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar as needed, until you achieve a completely smooth, uniform paste.
Avoid over-blending, as the heat from the motor can darken the chutney. If the mixture is too thick, add one more tablespoon of cold water and pulse briefly to combine.
Taste and adjust the seasoning. You may want to add more salt for savoriness, lemon juice for tanginess, or a pinch of sugar to balance the flavors.
For best results, let the chutney rest for 10-15 minutes to allow the flavors to meld. Serve fresh with snacks like samosas, dhokla, or use as a spread in sandwiches.
