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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
Grind the Cooked Mixture
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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.
This mughlai recipe takes 60 minutes to prepare and yields 4 servings. At 597.42 calories per serving with 29.33g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Form the Tikkis
Shallow Fry the Tikkis
Serve
Replace mutton keema with chicken keema for a lighter version. Reduce pressure cooking time to 2-3 whistles (about 10-12 minutes).
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.
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.
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.
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 form that is easily absorbed by the body and crucial for forming hemoglobin and preventing anemia.
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.
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.
Mutton Tikki is a great source of protein and iron. However, as it is shallow-fried, it is higher in fat and calories. It can be enjoyed in moderation as part of a balanced diet. To make it healthier, consider pan-searing with minimal oil or using an air fryer.
The most common reason is excess moisture in the keema-dal mixture. It's crucial to dry out the cooked mixture completely on the stovetop before grinding. Additionally, refrigerating the shaped patties for 30 minutes helps them firm up and hold their shape much better during frying.
Yes, this recipe works wonderfully with chicken keema. Simply substitute it for the mutton and reduce the pressure cooking time to about 10-12 minutes or 2-3 whistles.
Absolutely. You can shape the tikkis and store them in an airtight container in the refrigerator for up to 2 days, or freeze them for up to a month. Fry them directly from the fridge, or thaw for 15-20 minutes before frying from frozen.