Mutton Tikki

1. 1
   pressure cook · ~25 min

   Pressure cook the mutton until tender.

   Add the cubed mutton to a pressure cooker with a pinch of salt and half a cup of water. Cook for 4-5 whistles on medium heat, then let the pressure release naturally. Drain any remaining water and let the mutton cool completely.

2. 2
   prep · ~5 min

   Shred the cooked mutton finely.

   Once cooled, transfer the mutton to a food processor or use your hands to shred it into fine, mince-like strands. Avoid large chunks — the finer the shred, the better the tikkis will hold their shape.

   TIPPulse in short bursts in the food processor. Over-processing turns it into a paste.
3. 3
   mix · ~10 min

   Combine all ingredients into a uniform mixture.

   1.In a large mixing bowl, add the shredded mutton and mashed boiled potatoes.

   2.Add chopped onion, green chili, grated ginger, minced garlic, coriander leaves, and mint leaves.

   3.Sprinkle red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, and salt.

   4.Mix everything thoroughly by hand until the spices and herbs are evenly distributed and the mixture binds together.

   5.Divide the mixture into 8 equal portions and shape each into a round, flat patty about half an inch thick.

   TIPIf the mixture feels too wet, add a tablespoon of breadcrumbs. If too dry, a splash of water helps bind it.
4. 4
   prep · ~20 min

   Coat the tikkis with egg and breadcrumbs.

   1.Place the beaten egg in a shallow bowl and breadcrumbs on a flat plate.

   2.Dip each tikki gently into the beaten egg, letting excess drip off.

   3.Roll the egg-coated tikki in breadcrumbs, pressing lightly so crumbs stick evenly on all sides.

   4.Place coated tikkis on a tray and refrigerate for 15 minutes to firm up.

   TIPChilling the coated tikkis prevents them from breaking apart during frying.
5. 5
   fry · ~15 min

   Shallow fry the tikkis until golden and crisp.

   1.Heat 2 tablespoons of oil in a flat non-stick pan over medium heat.

   2.Place 3-4 tikkis in the pan, leaving space between them.

   3.Fry for 3-4 minutes on one side until deep golden brown and crisp.

   4.Flip carefully and fry the other side for another 3-4 minutes until evenly golden.

   5.Transfer to a paper towel-lined plate. Repeat with remaining oil and tikkis.

   TIPDon't crowd the pan — it lowers the oil temperature and makes tikkis soggy instead of crisp.
6. 6
   serve

   Serve hot with mint chutney and sliced onions.

   Arrange the hot mutton tikkis on a serving plate. Serve immediately with fresh mint chutney, onion rings, and a wedge of lemon on the side.

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