Shikampuri Kebab
A classic from Hyderabadi cuisine, these are melt-in-your-mouth mutton kebabs with a surprise tangy filling of hung yogurt and herbs. Perfectly spiced and shallow-fried to a golden brown, they are an irresistible appetizer.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Kebab Mixture
- b.Wash the chana dal thoroughly and soak it in water for at least 30 minutes. Drain completely.
- c.In a pressure cooker, combine the mutton kheema, drained chana dal, chopped onion, ginger garlic paste, slit green chilies, all whole spices (cinnamon, cloves, cardamom, peppercorns), red chili powder, turmeric powder, garam masala, and salt.
- d.Add 1 cup of water and mix everything well.
- e.Secure the lid and pressure cook on medium heat for 5-6 whistles, or approximately 20-25 minutes, until the mutton and dal are very tender.
- f.Allow the pressure to release naturally. Open the cooker and check for excess moisture. If any water remains, cook on high heat, stirring constantly, until the mixture is completely dry and pulls away from the sides of the cooker. This step is crucial for firm kebabs.
- g.Transfer the mixture to a large plate or tray, spread it out, and let it cool down to room temperature.
- 2
Step 2
- a.Prepare the Filling
- b.While the kebab mixture is cooling, prepare the filling.
- c.In a small bowl, combine the hung curd, finely chopped small onion, mint leaves, coriander leaves, and finely chopped green chili.
- d.Mix gently to combine. The filling should be thick. Set aside.
- 3
Step 3
- a.Grind and Shape the Kebabs
- b.Once the mutton mixture is completely cool, remove the whole spices if you prefer a smoother texture (optional).
- c.Grind the mixture in a food processor or grinder to a fine, smooth paste. Do not add any water.
- d.Divide the ground mixture into 12 equal portions. Lightly grease your palms with oil.
- e.Take one portion and flatten it on your palm to form a small disc. Create a slight depression in the center.
- f.Place about ½ teaspoon of the hung curd filling in the depression.
- g.Carefully bring the edges of the disc together to enclose the filling completely, ensuring it is well-sealed.
- h.Gently flatten the ball into a round patty (kebab), about ½-inch thick. Smooth out any cracks on the edges.
- i.Repeat for all portions. For best results, chill the shaped kebabs in the refrigerator for 20-30 minutes to help them firm up.
- 4
Step 4
- a.Shallow Fry the Kebabs
- b.Heat ghee in a wide, non-stick skillet or tawa over medium heat.
- c.Lightly beat the egg in a shallow bowl.
- d.Carefully dip each chilled kebab into the beaten egg, ensuring a thin, even coating on all sides.
- e.Gently place the egg-coated kebabs into the hot ghee. Do not overcrowd the pan; fry in batches if necessary.
- f.Shallow fry for 3-4 minutes on each side, until they are a deep golden brown and crisp on the outside.
- g.Use a spatula to gently flip them. They are delicate, so handle with care.
- h.Once cooked, remove the kebabs and place them on a wire rack or a plate lined with paper towels to drain excess ghee.
- 5
Step 5
- a.Serve
- b.Arrange the hot Shikampuri Kebabs on a platter.
- c.Serve immediately with fresh mint chutney, lemon wedges, and crisp onion rings.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The kebab mixture must be completely dry before grinding. Any moisture will cause the kebabs to break while frying.
- 2Use thick, hung curd for the filling. To make hung curd, place regular yogurt in a muslin cloth and hang it for 2-3 hours to drain all the whey.
- 3Chilling the shaped kebabs for 30 minutes before frying is highly recommended as it helps them hold their shape.
- 4Be very gentle when shaping and frying the kebabs as their 'melt-in-the-mouth' texture makes them extremely delicate.
- 5Ensure the ghee is moderately hot before placing the kebabs. If it's too hot, they will brown too quickly without cooking through; if not hot enough, they will absorb too much ghee.
Adapt it for your goals.
Vegetarian
Replace mutton kheema with a mixture of boiled and mashed raw bananas (kacche kele) and crumbled paneer. The rest of the process remains the same.
ChickenChicken
Use chicken mince instead of mutton. Reduce the pressure cooking time to 3-4 whistles as chicken cooks faster.
SpicierSpicier
Add 1/2 teaspoon of black pepper powder to the kebab mixture and increase the number of green chilies for a spicier kick.
Nutty FlavorNutty Flavor
Add 2 tablespoons of powdered cashews or almonds to the mutton mixture before grinding for a richer, nuttier flavor and texture.
Why this is on our healthy list.
Rich in Protein
Mutton and chana dal are excellent sources of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Source of Iron
Mutton is a rich source of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Provides Complex Carbohydrates
The chana dal in the kebabs provides complex carbohydrates and fiber, which aid in digestion and provide sustained energy release.
Frequently asked questions
Shikampuri Kebab is a good source of protein from mutton and chana dal. However, it is shallow-fried in ghee, which adds to its fat and calorie content. It can be enjoyed as part of a balanced diet in moderation.