A classic from Hyderabadi cuisine, these are melt-in-your-mouth mutton kebabs with a surprise tangy filling of hung yogurt and herbs. Perfectly spiced and shallow-fried to a golden brown, they are an irresistible appetizer.
Prep30 min
Cook40 min
Soak30 min
Servings4
Serving size: 3 kebabs
489cal
31gprotein
20gcarbs
Ingredients
500 g Mutton Kheema (Finely minced, boneless)
0.5 cup Chana Dal (Soaked for 30 minutes and drained)
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.
A classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
Melt-in-mouth Shikampuri kebabs with tangy mint chutney. Protein-packed and super tasty!
This hyderabadi dish is perfect for lunch. With 837.83 calories and 40.17g of protein per serving, it's a nutritious choice for your meal plan.
31gfat
(Adjust to taste)
0.25 tsp Turmeric Powder
1 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
1 cup Water (For pressure cooking)
0.5 cup Hung Curd (Thick, strained yogurt for filling)
2 tbsp Mint Leaves (Finely chopped, for filling)
2 tbsp Coriander Leaves (Finely chopped, for filling)
1 Egg (Lightly beaten for coating)
0.25 cup Ghee (For shallow frying)
1 Lemon Wedges (For serving)
1 Onion Rings (For serving)
Instructions
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
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
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
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
Serve
Arrange the hot Shikampuri Kebabs on a platter.
Serve immediately with fresh mint chutney, lemon wedges, and crisp onion rings.
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.
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
After resting, knead the dough gently for 30 seconds.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
Take one dough ball and flatten it slightly. Dust it with dry atta.
Roll it into a circle about 4-5 inches in diameter.
Spread about 1/4 tsp of melted ghee evenly over the surface.
Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
Fold it in half again to form a triangle.
Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
Apply ghee to the other side, flip, and cook for another 20-30 seconds.
Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.
