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: 1 serving
499cal
31gprotein
20gcarbs
Ingredients
500 g Mutton Kheema (Finely minced, boneless)
0.5 cup Chana Dal (Soaked for 30 minutes and drained)
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Melt-in-mouth Shikampuri Kebabs with soft rotis – a protein-packed, homestyle meal that's truly delicious!
This hyderabadi dish is perfect for breakfast. With 711.7 calories and 38.760000000000005g of protein per serving, it's a nutritious choice for your meal plan.
32gfat
(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.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
