Mutton Tikki

Instructions

1. 1

   Pressure Cook the Mutton and Dal

   • In a pressure cooker, combine the mutton keema, soaked and drained chana dal, ginger-garlic paste, 1 tsp of salt, turmeric powder, and all whole spices (cinnamon stick, black cardamom, cloves, black peppercorns).
   • Pour in 1.5 cups of water and stir everything together.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, which should take about 20-25 minutes. The mutton should be fully cooked and the dal should be very soft and mushy.
   • Allow the pressure to release naturally. Open the lid and check for excess water. If any liquid remains, turn the heat to high and cook, stirring constantly, until the mixture is completely dry and starts to pull away from the sides of the cooker.
   • Let the mixture cool down to room temperature. It's important to cool it completely. Once cooled, pick out and discard the whole spices like the cinnamon stick and black cardamom.
2. 2

   Grind the Cooked Mixture

   • Transfer the cooled, dry mixture to a food processor or a strong grinder.
   • Grind the mixture in short pulses without adding any water. You are looking for a coarse, paste-like texture that holds together. Be careful not to over-grind it into a very fine, smooth paste.
3. 3

   Form the Tikkis

   • Scrape the ground mixture into a large mixing bowl.
   • Add the finely chopped onion, green chilies, coriander leaves, mint leaves, lemon juice, and breadcrumbs.
   • Add the powdered spices: red chili powder, coriander powder, cumin powder, garam masala, and the remaining 0.5 tsp of salt.
   • Using your hands, mix everything thoroughly until all the ingredients are evenly incorporated.
   • Divide the mixture into 8 equal portions. Lightly grease your palms with oil and shape each portion into a round, flat patty (tikki), about 2.5 inches in diameter and 0.5 inch thick.
   • For best results, place the shaped tikkis on a plate and refrigerate for 30 minutes to help them firm up.
4. 4

   Shallow Fry the Tikkis

   • Heat the oil in a non-stick skillet or a wide pan over medium heat. The oil should be hot but not smoking.
   • Gently place 3-4 tikkis in the pan, leaving space between them to avoid overcrowding.
   • Fry for 3-4 minutes on the first side until a deep golden-brown crust forms. Flip carefully with a spatula.
   • Fry the other side for another 3-4 minutes until it is also golden brown and crisp.
   • Remove the cooked tikkis from the pan and place them on a plate lined with paper towels to absorb any excess oil.
   • Repeat the process with the remaining tikkis, adding more oil if needed.
5. 5

   Serve

   • Serve the Mutton Tikkis hot, garnished with onion rings and lemon wedges, alongside a side of green mint chutney.