Shikampuri Kebab - Hyderabadi style

 

         A perfect party appetizer, this Hyderabadi style Mutton Shikampuri Kebab is a connoisseurs delight. This exotic Mughlai dish is stuffed with hung yoghurt that makes it slightly different from the usual kebabs. This melt-in-the-mouth delicacy can be enjoyed with some mint-coriander chutney. So check out the step by step pictorial recipe to prepare this yummy kebab. 

          Shikampuri kebab can be made out of both mutton or chicken. either boneless or mince. I used mutton mince in this recipe and it was my first try.

          You can also use any leftover kebabs as a patty in a burger / sandwich or can be served as a side dish with naan / kulcha / tandoori roti. It just tastes awesome. 

• 400 gms. mutton mince 
• 1/2 cup chana dal, soaked overnight
• 1 onion, roughly chopped
• 1 tomato, roughly chopped
• 1 tbsp. ginger-garlic paste 
• 2-3 green chilies
• handful of coriander & mint leaves
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• salt to taste
• 2 tbsp. oil
• 1 tbsp. lime juice
• 1 egg, beaten
• oil to shallow fry

 Stuffing - 

• 1/2 cup hung yoghurt
• 1 small onion, finely chopped
• 1 green chilies, finely chopped
• 2 tbsp. coriander & mint leaves, finely chopped
• pinch of salt
• pinch of red chili flakes

          Pressure cook all the ingredients (except egg and oil) along with 1 cup water for 10 minutes after the first whistle. 

          Simmer further till all the moisture has evaporated. Keep aside to cool. Then blend into a fine paste in a food processor.

          For the stuffing - In a small bowl, mix together all the ingredients and keep aside. 

          Now apply some oil on your palm and take a dollop of the mince dough. Flatten it like a disc and stuff a tsp. of the yoghurt mix. 

         Close it gently and keep aside. Make all the kebabs in the same way and refrigerate for some time.

          Heat oil in a pan. Gently dip the kebabs, one at a time, in the egg mix and shallow fry them on both sides till golden brown in colour. Drain on a kitchen towel and serve with mint-coriander chutney.

                        Pressure cook all the ingredients (except egg and oil) along with 1 cup

                        water for 10 minutes after the first whistle. 

                       Simmer till all the moisture has evaporated. Keep aside to cool. Then 

                       blend into a fine paste in a food processor.

                           For the stuffing - In a small bowl, mix together all the ingredients.

 

                     Take a dollop of the dough. Flatten it & stuff  a tsp. of the yoghurt mix.

                         Close it gently & keep aside. Make all the kebabs in the same way &

                         refrigerate for some time.

                                 Dip the kebabs in the egg mix .

                                 Shallow fry them on both sides till golden brown in colour. 

                                 Drain on a kitchen towel.

                                 Serve with mint-coriander chutney.