Shikampuri Kebab

Instructions

1. 1

   Prepare the Kebab Mixture

   • Wash the chana dal thoroughly and soak it in water for at least 30 minutes. Drain completely.
   • In a pressure cooker, combine the mutton kheema, drained chana dal, chopped onion, ginger garlic paste, slit green chilies, all whole spices (cinnamon, cloves, cardamom, peppercorns), red chili powder, turmeric powder, garam masala, and salt.
   • Add 1 cup of water and mix everything well.
   • Secure the lid and pressure cook on medium heat for 5-6 whistles, or approximately 20-25 minutes, until the mutton and dal are very tender.
   • Allow the pressure to release naturally. Open the cooker and check for excess moisture. If any water remains, cook on high heat, stirring constantly, until the mixture is completely dry and pulls away from the sides of the cooker. This step is crucial for firm kebabs.
   • Transfer the mixture to a large plate or tray, spread it out, and let it cool down to room temperature.
2. 2

   Prepare the Filling

   • While the kebab mixture is cooling, prepare the filling.
   • In a small bowl, combine the hung curd, finely chopped small onion, mint leaves, coriander leaves, and finely chopped green chili.
   • Mix gently to combine. The filling should be thick. Set aside.
3. 3

   Grind and Shape the Kebabs

   • Once the mutton mixture is completely cool, remove the whole spices if you prefer a smoother texture (optional).
   • Grind the mixture in a food processor or grinder to a fine, smooth paste. Do not add any water.
   • Divide the ground mixture into 12 equal portions. Lightly grease your palms with oil.
   • Take one portion and flatten it on your palm to form a small disc. Create a slight depression in the center.
   • Place about ½ teaspoon of the hung curd filling in the depression.
   • Carefully bring the edges of the disc together to enclose the filling completely, ensuring it is well-sealed.
   • Gently flatten the ball into a round patty (kebab), about ½-inch thick. Smooth out any cracks on the edges.
   • Repeat for all portions. For best results, chill the shaped kebabs in the refrigerator for 20-30 minutes to help them firm up.
4. 4

   Shallow Fry the Kebabs

   • Heat ghee in a wide, non-stick skillet or tawa over medium heat.
   • Lightly beat the egg in a shallow bowl.
   • Carefully dip each chilled kebab into the beaten egg, ensuring a thin, even coating on all sides.
   • Gently place the egg-coated kebabs into the hot ghee. Do not overcrowd the pan; fry in batches if necessary.
   • Shallow fry for 3-4 minutes on each side, until they are a deep golden brown and crisp on the outside.
   • Use a spatula to gently flip them. They are delicate, so handle with care.
   • Once cooked, remove the kebabs and place them on a wire rack or a plate lined with paper towels to drain excess ghee.
5. 5

   Serve

   • Arrange the hot Shikampuri Kebabs on a platter.
   • Serve immediately with fresh mint chutney, lemon wedges, and crisp onion rings.