Shikhampuri Kebab | How to make Shikhampuri Kebab

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By Gulati's Spice Market
Created on 15th Oct 2015
  • Shikhampuri Kebab, How to make Shikhampuri Kebab
Shikhampuri Kebabby Gulati's Spice Market
  • Shikhampuri Kebab | How to make Shikhampuri Kebab (31 likes)

  • 0 reviews
    Rate It!
  • By Gulati's Spice Market
    Created on 15th Oct 2015

Shikhampuri Kebab is an authentic dish which is perfect to serve on all occasions. The Shikhampuri Kebab is delicious and has an amazing aroma. Shikhampuri Kebab by Gulati's Spice Market will help you to prepare the perfect Shikhampuri Kebab in your kitchen at home. Shikhampuri Kebab needs few minutes for the preparation and 60 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Shikhampuri Kebab. This makes it easy to learn how to make the delicious Shikhampuri Kebab. In case you have any questions on how to make the Shikhampuri Kebab you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Gulati's Spice Market . Shikhampuri Kebab will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time0mins
  • Cook Time60mins
  • Serves4People
Shikhampuri Kebab

Ingredients to make Shikhampuri Kebab

  • Mutton 2 cups (minced)
  • Split Bengal Gram (chana dal) 12 cup
  • Kashmiri Chillies 3 to 4 (brokeninto small pcs)
  • Cinnamon 1stick
  • Cloves 3 to 4
  • Peppercorns 5 to 6
  • Cumin Seeds 1 tbsp
  • Coriander Seeds 1 tbsp
  • Green Chillies 2 (chopped)
  • Ginger 1pc (chopped)
  • Garlic Cloves 4 to 5 (chopped)
  • Salt as per taste
  • Garam Masala 1 tsp
  • Lemon Juice 1 tbsp
  • Sesame Seeds 1 tbsp
  • Oil as required
  • Eggs 2
  • Stuffing:
  • Yogurt 12 cup (hung)
  • Green Chilli 1 (chopped)
  • Onion 1 (chopped)
  • Mint Leaves 2 tbsp (chopped)
  • Salt as per taste
  • Cumin Seeds 12 tsp (roasted)

How to make Shikhampuri Kebab

  1. Dry roast the chillies, cinnamon, cloves, peppercorns, cumin seeds and coriander seeds. Cool and grind to a fine powder.
  2. In a large pan, combine the mutton, chana dal, green chillies, ginger, garlic and salt to taste. Add two cups of water and bring to a boil.
  3. Lower the heat, add the powdered Masala and simmer till almost done and the mixture is dry. Remove from heat and set aside to cool.
  4. Grind the mixture to a smooth paste. Add the garam masala powder, lemon juice and sesame seeds and mix well. Divide the mixture into 16 equal portions.
  5. For the stuffing, mix the yoghurt with green chilli, onion, mint leaves, salt and roasted cumin seeds. Divide into 16 equal portions.
  6. Flatten each portion of the mince mixture in your palm and place a portion of yoghurt stuffing in the centre. Gather the edges, shape into a ball and flatten slightly.
  7. Heat a little oil in a pan. Optionally, dip each kebab in the beaten egg. Shallow-fry till golden brown and serve hot with onion rings and green chutney.

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