An authentic kebab recipe from the Bohra Muslim community given to us by Fatema Kakal, an aesthetician and a very meticulous cook. These are perfect for special occasions like Ramadan and may look like a lot of elaborate work but are actually very simple to prepare. Fatema says the trick is in the frying - get that right and you can master this dish in no time. This recipe yields 3 large kebabs.
|Serves||6||Published||Tuesday, 29 October 2013|
|Recipe type||Non-Vegetarian||Author||Manisha Sharma|
For 6 people ()
- 250 grams mutton mince (kheema)
- 1/3 cup(s) gram dal (chana dal)
- 1 tablespoon(s) ginger, garlic and green chilly paste
- 1/4 cup(s) coriander, finely chopped
- 2 teaspoon(s) dhania jeera powder (coriander seeds and cumin powder)
- 1 teaspoon(s) roasted cumin powder
- 1 teaspoon(s) garam masala
- 1/4 teaspoon(s) turmeric
- 2 teaspoon(s) red chilly powder
- 1 1/2 teaspoon(s) salt
- 1 tablespoon(s) chaat masala
- 3 boiled eggs, peeled
- 2 eggs, beaten
- 1 cup(s) breadcrumbs
- oil for frying and greasing your palms
- Wash the gram dal (chana dal). Submerge in a large bowl of water and soak overnight.
- Make the garlic, ginger and green chilly paste. In this paste, ginger and garlic are in equal amounts and the number of green chillies depends upon how spicy you like your kebabs.
- Wash the mutton mince (kheema) under running water, lightly turning the meat around without separating it. Make sure not to overhandle the mince to prevent it from losing its flavour.
- Now marinate the kheema with the ginger, garlic and green chilly paste, salt, red chilli powder, chaat masala, dhana jeera powder, turmeric, roasted jeera and garam masala. Refrigerate in an airtight container overnight.
- Pressure-cook the marinated kheema and dal, along with the water in which the dal was soaked. Give it two whistles and take off the flame. Let it rest until the pressure cooker lid opens easily.
- Now cook the kheema and dal mixture in the cooker over a medium flame, stirring and mashing the dal till it becomes a soft paste and the water dries up. No oil should be added while cooking this mixture, which should be a little moist. Taste the mixture and adjust the seasoning if required. Let it cool down.
- Once it cools, the mixture will take on a dough-like consistency. The trick is to get this mixture right - not too moist and not too dry. Add chopped coriander and mix well.
- To make the kebabs, grease your palms lightly. Take some mixture in your greased palm and flatten using a few drops of water. Then place one boiled egg onto this flattened mixture and cover the kebab with it completely. Roll it between your palms to shape it well and ensure that the egg is covered with the kheema mixture.
- Dredge the kebab in breadcrumbs, then dip in beaten eggs and again coat in breadcrumbs.
- Refrigerate the raw kebabs for 15 to 20 minutes to firm.
- Now heat the oil to fry the kebabs. To check if the oil is hot enough, sprinkle in some breadcrumbs. If the oil crackles and sizzles, it's the right temperature.
- Put the kebabs in, a few at a time, ensuring there is enough room to move and turn them around. Fry over a medium flame. If you feel the oil is too hot, reduce the flame or the kebabs will burn and not cook evenly. It is important that the oil is hot enough every time you put a new batch of kebabs in. Test the oil - as explained above - before you fry a new batch.
- Cut the kebabs in halves and serve hot with green chutney.