Mutton Tikki
Tender, melt-in-your-mouth mutton patties made from finely minced meat and chana dal, infused with aromatic spices. These tikkis are shallow-fried to a perfect golden brown, creating a delightful snack or appetizer that's rich in Mughlai flavors.
For 4 servings
Pressure Cook the Mutton and Dal
- In a pressure cooker, combine the mutton keema, soaked and drained chana dal, ginger-garlic paste, 1 tsp of salt, turmeric powder, and all whole spices (cinnamon stick, black cardamom, cloves, black peppercorns).
- Pour in 1.5 cups of water and stir everything together.
- Secure the lid and pressure cook on medium heat for 4-5 whistles, which should take about 20-25 minutes. The mutton should be fully cooked and the dal should be very soft and mushy.
- Allow the pressure to release naturally. Open the lid and check for excess water. If any liquid remains, turn the heat to high and cook, stirring constantly, until the mixture is completely dry and starts to pull away from the sides of the cooker.
- Let the mixture cool down to room temperature. It's important to cool it completely. Once cooled, pick out and discard the whole spices like the cinnamon stick and black cardamom.
Grind the Cooked Mixture
- Transfer the cooled, dry mixture to a food processor or a strong grinder.
- Grind the mixture in short pulses without adding any water. You are looking for a coarse, paste-like texture that holds together. Be careful not to over-grind it into a very fine, smooth paste.
Form the Tikkis
- Scrape the ground mixture into a large mixing bowl.
- Add the finely chopped onion, green chilies, coriander leaves, mint leaves, lemon juice, and breadcrumbs.
- Add the powdered spices: red chili powder, coriander powder, cumin powder, garam masala, and the remaining 0.5 tsp of salt.
- Using your hands, mix everything thoroughly until all the ingredients are evenly incorporated.
- Divide the mixture into 8 equal portions. Lightly grease your palms with oil and shape each portion into a round, flat patty (tikki), about 2.5 inches in diameter and 0.5 inch thick.
- For best results, place the shaped tikkis on a plate and refrigerate for 30 minutes to help them firm up.
Shallow Fry the Tikkis
- Heat the oil in a non-stick skillet or a wide pan over medium heat. The oil should be hot but not smoking.
- Gently place 3-4 tikkis in the pan, leaving space between them to avoid overcrowding.
- Fry for 3-4 minutes on the first side until a deep golden-brown crust forms. Flip carefully with a spatula.
- Fry the other side for another 3-4 minutes until it is also golden brown and crisp.
- Remove the cooked tikkis from the pan and place them on a plate lined with paper towels to absorb any excess oil.
- Repeat the process with the remaining tikkis, adding more oil if needed.
Serve
- Serve the Mutton Tikkis hot, garnished with onion rings and lemon wedges, alongside a side of green mint chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the keema mixture is completely dry before grinding. Any moisture will cause the tikkis to break apart while frying.
- 2Do not over-grind the mixture; a slightly coarse, fibrous texture is characteristic of authentic tikkis.
- 3Refrigerating the shaped tikkis for at least 30 minutes before frying is crucial for helping them hold their shape.
- 4Fry on a steady medium heat. If the heat is too high, the outside will burn before the inside is heated through. If it's too low, they will absorb too much oil.
- 5For a richer flavor, you can add one beaten egg to the ground mixture before shaping the patties. This also acts as an excellent binding agent.
- 6These tikkis can be shaped and frozen for later use. Place them on a tray in the freezer until firm, then transfer to a freezer-safe bag. They can be fried from frozen, though it may take a minute or two longer per side.
Adapt it for your goals.
Protein Swap
Replace mutton keema with chicken keema for a lighter version. Reduce pressure cooking time to 2-3 whistles (about 10-12 minutes).
Vegetarian VersionVegetarian Version
Create a vegetarian version using boiled and mashed raw bananas (kacche kele) or a mixture of cooked black chickpeas (kala chana) and paneer instead of mutton.
Healthier Cooking MethodHealthier Cooking Method
For a lower-fat option, pan-sear the tikkis with a teaspoon of oil or bake them in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway through. You can also use an air fryer.
Add a FillingAdd a Filling
For a surprise center, stuff the tikkis with a small mixture of finely chopped onions, mint, and a pinch of chaat masala before sealing and frying.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Excellent Source of Iron
This dish provides a significant amount of heme iron from the mutton, a form that is easily absorbed by the body and crucial for forming hemoglobin and preventing anemia.
Aromatic Spice Power
Spices like turmeric, cinnamon, and cloves are not just for flavor; they contain potent anti-inflammatory and antioxidant compounds that support overall health and well-being.
Frequently asked questions
One serving of two Mutton Tikkis contains approximately 550-580 calories. The exact number can vary based on the fat content of the mutton and the amount of oil absorbed during frying.
