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: 3 pieces
447cal
45gprotein
26gcarbs
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)
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
Crispy, savory, and utterly addictive! Sweet onion rings are coated in a flavorful, spiced chickpea flour batter and deep-fried to golden perfection. A perfect tea-time snack or appetizer that's ready in minutes.
About Mutton Shami Kebab, Mint Chutney and Indian Onion Rings
Melt-in-mouth Shami Kebabs, perfectly spiced, with tangy mint chutney and crispy onion rings – pure comfort!
This mughlai dish is perfect for snack or dinner. With 802.0799999999999 calories and 56.400000000000006g of protein per serving, it's a nutritious choice for your meal plan.
18gfat
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).
19cal
1gprotein
3gcarbs
0gfat
Ingredients
1.5 cup Mint Leaves (Packed, tough stems removed)
1 cup Cilantro (Packed, including tender stems)
2 piece Green Chili (Adjust to spice preference)
1 inch Ginger (Peeled and roughly chopped)
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
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.
