Experience the legendary melt-in-your-mouth texture of Lucknow's famous Tunday Kebab. This authentic Awadhi recipe features finely minced mutton marinated in a complex blend of over a dozen aromatic spices and raw papaya, then smoked and shallow-fried in ghee to achieve its iconic soft texture and rich flavor.
Prep30 min
Cook20 min
Servings4
Serving size: 1 serving
532cal
34gprotein
11gcarbs
40g
Ingredients
500 g Mutton Mince (Finely minced with 20% fat, passed through a grinder 2-3 times)
2 tbsp Raw Papaya Paste (Made from green papaya with skin)
1 medium Onion (Thinly sliced for birista)
3 tbsp Vegetable Oil (For frying onions)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
3 tbsp Besan (Also known as gram flour)
1 tsp Red Chili Powder (Adjust to your spice preference)
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 Tunday Kebabs with crispy Paratha – a perfectly spiced, protein-packed delight.
This awadhi dish is perfect for breakfast. With 861.88 calories and 41.72g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Roasted Cumin Powder
1 tsp Coriander Powder
0.5 tsp Mace Powder (Also known as Javitri powder)
0.25 tsp Nutmeg Powder (Also known as Jaiphal powder)
0.5 tsp Black Cardamom Powder
1 tsp Kewra Water (Essential for authentic Awadhi aroma)
1.5 tsp Salt (Or to taste)
0.5 cup Ghee (For shallow frying)
1 small piece Charcoal (For the dhungar (smoking) method)
1 piece Clove (For smoking)
Instructions
1
Prepare the Aromatics and Binder
Heat 3 tbsp of vegetable oil in a pan over medium heat. Add the thinly sliced onions and fry for 10-12 minutes, stirring occasionally, until they are golden brown and crisp (birista).
Remove the fried onions with a slotted spoon and spread them on a paper towel to cool and drain excess oil.
Once cooled, grind the fried onions into a smooth paste without adding any water. Set aside.
In a separate dry pan, lightly roast the besan (gram flour) on low heat for 2-3 minutes until it becomes fragrant. Be careful not to burn it. Set aside to cool.
2
Create and Smoke the Kebab Mixture
In a large mixing bowl, combine the finely minced mutton, raw papaya paste, ginger paste, and garlic paste.
Add the fried onion paste, roasted besan, and all the powdered spices: red chili powder, garam masala, roasted cumin powder, coriander powder, mace powder, nutmeg powder, black cardamom powder, and salt.
Add the kewra water and mix everything thoroughly with your hands for 5-7 minutes. The mixture should be very smooth and well-combined.
To smoke the mixture (dhungar method), make a small well in the center. Heat the piece of charcoal directly over a flame until it's red hot.
Place the hot charcoal in a small heatproof bowl (or on a piece of onion/betel leaf) in the well. Place the clove on top of the charcoal and drizzle 1 tsp of ghee over it.
As soon as it starts smoking, immediately cover the mixing bowl with a tight-fitting lid. Let it smoke for 10-15 minutes to infuse the aroma.
3
Marinate the Mixture
After smoking, carefully remove and discard the charcoal bowl.
Mix the kebab mixture once more to distribute the smoky flavor.
Cover the bowl tightly with plastic wrap and refrigerate to marinate for at least 4 hours, or preferably overnight. This step is crucial for tenderizing the meat and developing flavors.
4
Shape and Shallow Fry the Kebabs
Remove the marinated mixture from the refrigerator. Lightly grease your palms with a bit of ghee or oil.
Take a small portion of the mixture (about 2 tablespoons) and gently shape it into a round, flat patty, about 2 inches in diameter and 1/2 inch thick.
Heat 1/2 cup of ghee in a wide, heavy-bottomed frying pan or tawa over medium heat.
Carefully place the shaped kebabs into the hot ghee, ensuring not to overcrowd the pan. Fry in batches if necessary.
Cook for 3-4 minutes on one side until a dark brown crust forms. The kebabs are extremely delicate, so use two spatulas to gently flip them.
Fry for another 3-4 minutes on the other side until cooked through and evenly browned.
5
Serve Hot
Remove the cooked kebabs from the pan and place them on a serving platter.
Serve immediately with traditional accompaniments like ulte tawe ka paratha, mint chutney, and thinly sliced onions with a squeeze of lemon.
330cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
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.
