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Succulent, shredded mutton from the iconic Rajasthani Laal Maas, combined with potatoes and spices, and pan-fried into crispy, fiery tikkis. An unforgettable appetizer with a royal kick.
For 4 servings
Prepare the Red Chilli Paste
Pressure Cook the Laal Maas
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Succulent, shredded mutton from the iconic Rajasthani Laal Maas, combined with potatoes and spices, and pan-fried into crispy, fiery tikkis. An unforgettable appetizer with a royal kick.
This rajasthani recipe takes 90 minutes to prepare and yields 4 servings. At 450.71 calories per serving with 39.32g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Prepare the Tikki Mixture
Shape and Fry the Tikkis
Serve
Replace mutton with 500g of boneless chicken thighs. Reduce the pressure cooking time to about 15-20 minutes.
For a vegetarian version, replace mutton with 300g of crumbled paneer or a mixture of boiled kidney beans (rajma) and mushrooms. Sauté the paneer/vegetables with the masala instead of pressure cooking.
To reduce oil, you can bake the tikkis. Arrange them on a baking sheet lined with parchment paper, brush with a little oil, and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, a type of iron that is easily absorbed by the body and helps prevent anemia and boost energy levels.
The recipe uses spices like turmeric, ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Laal Maas Tikki is a good source of protein and iron from the mutton. However, it is shallow-fried, which adds to the fat and calorie content. It's best enjoyed in moderation as a special appetizer. You can bake them for a healthier alternative.
One serving of three Laal Maas Tikkis contains approximately 320-350 calories, depending on the amount of oil absorbed during frying.
To reduce the heat, use only Kashmiri red chillies and completely de-seed them before soaking. You can also reduce the number of chillies from 10 to 5-6. Additionally, you can skip the Mathania chillies altogether.
Yes, you can prepare the tikki mixture up to a day in advance. Store it in an airtight container in the refrigerator. This actually helps the flavors meld and makes the tikkis easier to shape and fry.
These tikkis are fantastic on their own but are elevated when served with mint-coriander chutney, a cooling yogurt or raita dip, or the reserved Laal Maas gravy. Sliced onions and a wedge of lemon on the side also complement them well.