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Photo of Fried Boti kebab by safiya abdurrahman khan at BetterButter

Fried Boti kebab

safiya abdurrahman khan
360 minutes
Prep Time
120 minutes
Cook Time
3 People
Read Instructions Save For Later

ABOUT Fried Boti kebab RECIPE

One of the popular food from Lucknow, doesn't need much introduction, generally masala is applied on mutton pieces than grilled on skewers, but here I have made with little twist by coating in Egg and breadcrumbs than fry it, do try it!

Recipe Tags

  • Non-veg
  • Easy
  • Eid
  • Awadhi
  • Simmering
  • Frying
  • Main Dish

Ingredients Serving: 3

  1. 250 Gram Boneless mutton
  2. 1/4 Cup Besan, roasted
  3. 1 lemon
  4. 1/4 tsp cinnamon powder
  5. 1/4 tsp crushed cloves
  6. 1/4 tsp red chilly powder
  7. 1/4 tsp black pepper powder
  8. 1 1/2 tsp garam masala
  9. 1/2 tsp cardamom powder
  10. 1 tsp coriander powder
  11. 2 green chillies chopped
  12. 1 tsp ginger chopped
  13. 1 tsp garlic chopped
  14. 2 tbsp grated raw papaya
  15. Breadcrumbs as needed
  16. 2 Beaten egg
  17. oil 1/4 Cup + for frying


  1. Take the garlic, ginger along with raw papaya and grind them together to a paste.
  2. Take boneless mutton pieces and using masher flatten it as flat as you can. So it would easier to cook in kadai.
  3. To marinate, put mutton with the ground ginger, garlic and papaya paste in a thick bottomed bowl,
  4. Add salt, green chillies, red chilli powder, cinnamon powder, cloves along with coriander powder, black pepper powder and cardamom powder. Mix it together thoroughly.
  5. Add roasted besan to the bowl and continue to mix again.
  6. Keep marinated for 6 hours.
  7. After 6 hours heat oil in kadai, ad marinated mutton kebab ,cover the lid and cook till mutton tenders.
  8. In between flip the pieces to cook both sides.
  9. When kebabs are tender, take out in plate and let it cool.
  10. Now dip each flatten piece of mutton in beaten egg and coat in breadcrumbs.
  11. Heat oil in kadai and fry boti kebab till crisp.
  12. Serve hot with green chutney.

Reviews (1)  

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Neema Bhardwaj
Neema Bhardwaj   Aug-27-2018

Thanks for sharing this recipe.

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