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Photo of Shikampur by Aameena Ahmed at BetterButter
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Shikampur

Nov-11-2015
Aameena Ahmed
0 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Shikampur RECIPE

Minced meat is stuffed with onion, green chilies and lemon juice. Soft outside and crunchy, juicy inside. Just melt in mouth Hyderabadi style Shikampur will uplift your party platter.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • Hyderabadi
  • Appetizers

Ingredients Serving: 4

  1. Kheema/Minced Lamb Meat – 250 gms
  2. (cleaned and water completely drained off)
  3. onion – 1 sliced
  4. Fresh coriander – 1 ½ small bunch finely chopped
  5. mint leaves – few (10 – 12)
  6. Green chilies – 2
  7. cloves – 3
  8. cinnamon – 1 inch stick
  9. salt – to taste
  10. Red chili powder – 1 tsp
  11. turmeric – ĵ tsp
  12. garlic ginger paste – 1 tbsp.
  13. Garam masala powder – ½ tsp
  14. chana dal – 1/4th cup (soaked for 30 minutes)
  15. water – 3/4th cup
  16. Corn flour – 2 tbsp. adjust acoordingly
  17. oil – 2 tbsp.
  18. For the Stuffing:
  19. onion – 1 medium finely chopped
  20. Green chili – 1 finely chopped
  21. Fresh coriander – 1 tbsp finely chopped
  22. lemon juice – 2 tsp
  23. curd – 1tsp (optional)
  24. For the mint chutney:
  25. mint leaves
  26. 1 green chilli
  27. 1 cup curd
  28. salt as needed

Instructions

  1. In a cooker mix everything under ingredients except corn flour, oil and water. After mixing all the ingredients add water. Now pressure cook for 4 to 5 whistles.
  2. After the pressure is released remove the lid and dry it completely without a drop of water on medium to low flame. Then take the whole mixture on a plate and cool it down.
  3. Now mix the whole ingredients listed under stuffing and keep aside.
  4. Grind the meat mixture into a paste and take out in a bowl. To that add corn flour and mix again well.
  5. Now take a small portion of the dough and put a teaspoon of stuffing in the middle and now close it to make it into a tikki.
  6. Now take a pan, add a 2 tbsp of oil and shallow fry 2 or 3 tikkis in batches at a time. Take out on a kitchen towel and serve it with mint chutney.
  7. For the Mint Chutney:
  8. Take a small bunch of mint leaves with one green chili and salt. Grind it into a paste with few drops of water. Mix this in a cup of beaten curd and serve.

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