Soft, spiced patties of minced meat and lentils, lightly pan-fried to a golden crust, fragrant with subtle whole spices.
250g minced mutton or chicken
1/2 cup chana dal (split Bengal gram), soaked for 30 minutes
1 large onion, finely chopped
2 tbsp ginger-garlic paste
2-3 green chilies, finely chopped
1 tsp turmeric powder
1 tbsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1/2 tsp black peppercorns
4-5 cloves
1 inch cinnamon stick
2 bay leaves
1 egg, beaten (for binding)
2 tbsp fresh coriander leaves, chopped
2 tbsp mint leaves, chopped
Salt to taste
Oil for shallow frying
Cook the meat and dal: In a pressure cooker, combine minced meat, soaked chana dal, chopped onion, ginger-garlic paste, green chilies, turmeric, coriander powder, cumin powder, whole spices (peppercorns, cloves, cinnamon, bay leaves), and salt. Add 1 cup water and pressure cook for 4-5 whistles, or until everything is very tender.
Prepare the mixture: Once cooled, remove the whole spices (bay leaves, cinnamon, cloves). Drain any excess water if present. Grind the mixture to a coarse paste without adding water. It should be thick and moldable.
Shape the kebabs: Add chopped coriander, mint, and garam masala to the mixture. Mix well. Take a portion of the mixture and shape it into flat, round patties. If the mixture is too crumbly, add a little beaten egg to bind it.
Cook the kebabs: Heat oil in a non-stick pan over medium heat. Shallow fry the kebabs for 3-4 minutes on each side, until golden brown and crisp on the outside.
Serve: Serve hot with mint chutney, onion slices, and lemon wedges.
Spice Level:
Experience the authentic flavors of this signature dish prepared by our expert chefs