Patili Kabab
Patili Kabab is a rustic North Indian minced meat kebab cooked in a pan until tender and deeply spiced. It stays juicy inside, forms a rich masala coating outside, and tastes wonderful with roti, paratha, or sliced onions.
For 8 servings
- prep · ~10 min
Mix the kabab mixture.
1.Place the mutton mince in a bowl.2.Add onion, ginger, garlic, green chili, coriander powder, cumin powder, garam masala, red chili powder, turmeric powder, salt, gram flour, coriander leaves, and lemon juice.3.Mix well until the spices and aromatics are evenly worked through the mince.4.Divide into 8 equal portions and shape into thick flat rounds.TIPKeep the mixture firm, not loose. If it feels wet, mix for another minute so the gram flour binds it well. - rest · ~10 min
Rest the shaped kababs.
Arrange the kababs on a plate and let them rest for 10 minutes so they hold their shape better in the pan.
- saute · ~1 min
Heat the ghee in a heavy pan.
Set a wide heavy pan or patili over medium heat and melt the ghee until hot but not smoking.
- fry · ~8 min
Cook the kababs on both sides.
1.Place the kababs in the pan in a single layer.2.Cook on medium heat until lightly browned on the first side, about 4 minutes.3.Turn gently and cook the second side for 3 to 4 minutes.4.Handle them carefully so they stay intact.TIPDo not move the kababs too early or they may break before they set. - simmer · ~17 min
Add water and finish cooking covered.
Pour the water around the kababs, cover the pan, and cook on low heat until the mince is fully cooked and tender and the liquid reduces to a thick coating, 15 to 18 minutes.
TIPCook until the kababs reach 160°F or 71°C inside for safe doneness. - saute · ~3 min
Dry the masala around the kababs.
Uncover the pan and cook for 2 to 3 minutes more, gently turning once, until the remaining masala clings to the kababs and the ghee begins to show at the edges.
- serve
Serve the Patili Kabab hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use mince with a little fat; very lean mutton can turn dry before the masala reduces.
- 2Finely chop the onion so the kababs hold together and don't split while turning.
- 3Roasting the gram flour first removes its raw taste and helps bind the mince more firmly.
- 4Rest the shaped patties for the full 10 minutes so they set before hitting the hot ghee.
- 5Brown the first side undisturbed; once a crust forms, the kababs will flip much more easily.
- 6Add the water around the edges of the pan, not directly over the kababs, to avoid washing off the masala.
- 7At the end, cook until the ghee separates slightly at the sides; that's the cue the masala is properly reduced.
Adapt it for your goals.
Beef
Use beef mince instead of mutton for a similar pan kebab with a slightly cleaner, less gamey flavor.
chickenChicken
Swap in chicken mince for a lighter version; add a little extra ghee or a spoon of cream if the mixture seems too lean.
low oilLow-oil
Reduce the ghee and use a good heavy nonstick pan; you still get the masala-coated finish with less richness.
spicierSpicier
Increase green chili and red chili powder for a sharper heat that suits onion rings and roomali roti.
Why this is on our healthy list.
Protein-Rich Main Dish
Mutton mince makes this a satisfying, protein-forward dish that pairs well with simple breads or salad.
Aromatics With Depth
Onion, ginger, garlic, and green chili bring flavor complexity so the dish tastes full without relying heavily on added ingredients.
Chickpea Flour Binding
Roasted gram flour helps bind the kababs and adds a legume-based ingredient to the spice mix.
Frequently asked questions
The mixture is usually too wet or the kababs were turned too soon. Finely chop the onion, mix well with the roasted gram flour, rest the patties, and let the first side brown before flipping.
