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)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
A tangy and flavorful lentil curry from Hyderabad, made with toor dal and tamarind. This classic comfort food has a beautifully soupy consistency and is perfect served with hot steamed rice.
About Shikampuri Kebab, Roomali Roti and Khatti Dal
Melt-in-mouth Shikampuri Kebabs with light Rumali Roti and tangy, gut-friendly Khatti Dal. So good!
This hyderabadi dish is perfect for dinner. With 1067.9299999999998 calories and 49.72g 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.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
4.5 cup Water (Divided for cooking and adjusting consistency)
0.5 tsp Turmeric Powder
1 medium Tomato (Finely chopped)
3 pcs Green Chilli (Slit lengthwise)
1.5 tbsp Tamarind Paste (Adjust to taste)
1 tsp Red Chilli Powder (Adjust to your spice preference)
1.25 tsp Salt (Adjust to taste)
2 tbsp Ghee
1 tsp Mustard Seeds
1 tsp Cumin Seeds
4 cloves Garlic (Thinly sliced)
2 pcs Dried Red Chilli (Broken in half)
0.25 tsp Asafoetida (Also known as Hing)
10 pcs Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
In a pressure cooker, combine the soaked and drained toor dal, 2.5 cups of water, and turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally before opening the cooker.
2
Prepare the Dal Base
Once the pressure has released, open the cooker and use a whisk or an immersion blender to mash the dal until it is smooth and creamy.
Stir in the tamarind paste, chopped tomato, slit green chillies, red chilli powder, and salt.
Pour in the remaining 2 cups of water and mix everything well to combine.
3
Simmer the Dal
Place the dal back on the stove over medium heat and bring it to a gentle boil.
Reduce the heat to low and let it simmer for 10-12 minutes, stirring occasionally. This allows the raw taste of the tamarind and tomatoes to cook off and the flavors to meld.
The dal should have a thin, soupy consistency. Adjust with a little hot water if it becomes too thick.
4
Prepare the Tempering (Tadka)
While the dal is simmering, heat the ghee in a small pan (tadka pan) over medium heat.
Add the mustard seeds and wait for them to splutter.
Add the cumin seeds, broken dried red chillies, sliced garlic, and asafoetida. Sauté for 30-40 seconds until the garlic turns light golden brown. Be careful not to burn it.
Finally, add the curry leaves and let them sizzle and turn crisp, which takes about 10 seconds.
5
Combine and Serve
Carefully pour the hot, sizzling tempering over the simmering dal. It will splutter.
Immediately cover the pot with a lid for 1-2 minutes to trap the aroma of the tempering.
Uncover, stir gently, and garnish with freshly chopped coriander leaves.
