Shikampuri Kebabs Ingredients

  • Lamb, minced 900 gm
  • Bengal gram (kaala chana), split 240 gm/1 cup
  • Coriander leaves, chopped 20 gm/ tsp
  • Flour 25 gm/5 tsp
  • Garam masala 20 gm/4 tsp
  • Green chillies, chopped 45 gm/3 tbs
  • Onions, chopped fine 160 gm/ 2/3 cup
  • Mace (javitri) powder 10 gm/2 tsp
  • Mint, chopped 15 gm/1 tbs
  • Oil for deep frying
  • Onion paste, browned 45 gm/3 tbs
  • Red chilli powder 10 gm/2 tsp
  • Salt to taste
  • Yogurt, hung 60 gm/ 1/4 cup
  • Egg whites 2

How to make Shikampuri Kebabs

  • Mix together yogurt, mint and half cup chopped onions and keep aside.
  • Boil the mince and Bengal gram in a little water till cooked and dry.
  • Grind into a paste without using any water. Mix together salt, browned onion paste, left over chopped onions, green chillies, coriander, garam masala, mace, red chilli powder, egg whites and flour and add to the mince.
  • Mix well and roll into tight balls to fit the palm of your hand. Make a deep groove in the ball with the thumb.
  • stuff with a large pinch of the yogurt, onion and mint mixture and seal.
  • Roll between palms to smoothen surface.
  • Flatten slightly into patty shapes and deep fry.

Time: Preparation: 45 minutes, Cooking: 15 minutes
To Serve: Serve hot as a snack with mint chutney.