|Boneless mutton||600 Gram, minced|
|Chana dal||1⁄2 Cup (8 tbs) (Split Bengal Gram, Soaked)|
|Cooking oil||1 Cup (16 tbs)|
|Cumin seeds||1⁄2 Teaspoon|
|Coriander seeds||1 Teaspoon|
|Black peppercorns||To Taste|
|Ginger||2 Inch, chopped|
|Garlic||14 Clove (70 gm), chopped|
|Red chili powder||2 Teaspoon|
|Garam masala powder||2 Teaspoon|
|Mace/Green cardamom powder||1⁄2 Teaspoon|
|Onions||2 Medium, cut into fine rings|
1.Heat 2 tbsp of cooking oil in a pressure cooker.
2.Add cumin seeds, coriander seeds, black peppercorns and black cardamoms and stir fry for half a minute on medium heat. Add ginger, garlic and red chilli powder.
3.Add keema (minced mutton) and chana dal (split Bengal gram). Add a cup of water and bring to a boil. Put the lid on and cook under pressure till 6-7 whistles (20-25 minutes).
4.Open the lid when the pressure has reduced. Cook on high heat to dry out the mixture completely. Remove from heat and allow to completely cool and dry out. You could also keep it in the fridge for a couple of hrs.
5.Once you are sure that the mixture is very dry, grind it (could use the mixer) to a smooth consistency.
6.Add garam masala powder, mace and green cardamom powder and salt. Mix well and check the taste. You could add the green chillies and more spices (as per your liking).
7.Take small portions in your palms. Shape into flat round discs and flatten slightly.
8.Heat sufficient oil in a pan (I use non-stick and hence very little oil), and shallow fry the kababs until golden brown. You could drain the excess oil on absorbent paper.
9.Serve hot with onion rings, lemon wedge and chutney/ketchup.
1. ensure that the mixture is VERY DRY before you deep fry them...especially if you're not using bread crumbs/egg etc. to HOLD the kababs, else, it becomes difficult to get perfect cutlets (they start breaking).
2. in the above mentioned recipe, all the condiments get crushed in the mixie (thats how i did it), so you don't really bite into pieces of coriander & cumin. yet, to dry roast and grind them before adding them to the chicken is a good idea. check for threads of black cardamom. you may need to separate them after grinding coz at times they do get left and it's quite irritating when you discover them in the kababs while eating.
3. deep frying is a better option if you're looking for crispier kababs.