Authentic Deccani Shikampur Kebab with Warm Roomali Roti
Experience the royal flavors of the Deccan with these melt-in-your-mouth minced mutton kebabs, featuring a luscious hung curd and spiced onion filling. Perfectly paired with delicate, paper-thin flatbreads for an unforgettable meal.
55min
Total Time
4
Servings
Deccani
Cuisine
Recipe
1
Wash and soak the chana dal for 30 minutes, then drain thoroughly.
2
In a heavy-bottomed pan, combine the minced mutton, soaked chana dal, ginger-garlic paste, half of the red chili powder, and salt with a splash of water. Cook until the meat and dal are completely tender and all moisture evaporates.
3
Allow the mixture to cool, then grind it in a food processor to a smooth, dough-like consistency without adding extra water.
4
In a separate bowl, mix the hung curd, finely chopped onion, remaining green chilies, mint, coriander, and a pinch of salt to create the tangy filling.
5
Divide the meat mixture into equal portions. Take one portion, flatten it in your palm, place a small spoonful of the curd filling in the center, and carefully seal the edges to form a round, flat patty.
6
Heat ghee in a non-stick skillet over medium heat and shallow fry the kebabs until golden brown and crisp on both sides.
7
Serve hot alongside freshly warmed Roomali Rotis and mint chutney.
Ingredients
500 grams finely minced mutton
100 grams chana dal (split Bengal gram)
1 tablespoon ginger-garlic paste
2 green chilies, finely chopped
1 teaspoon red chili powder
1/2 teaspoon garam masala
1/4 cup fresh mint leaves, chopped
1/4 cup fresh coriander leaves, chopped
1 cup thick hung curd
1 small onion, finely chopped
Salt to taste
Ghee for shallow frying
4 Roomali Rotis
*This AI-generated recipe may contain inaccuracies.