Straight from the royal kitchens, Shikampuri Kebab is a Mughlai appetizer dish that is delicious and distinctive enough to add more festive flair to your special feasts. Unlike the usual kebabs, Shikampuri kebab has a soft hung curd filling and a coating of eggs. These subtle differences make it a must-try dish. Apart from serving this as an appetizer, this kebab can also be used to make a fusion burger or sandwiches, using the kebab as the filling along with condiments and salad.
Although it sounds exotic, Shikampuri Kebab is quite simple to make at home. The kebab combines easily available ingredients such as chana dal, whole spices, and mutton. The filling is of a simple hung curd, present in every household. To add a finishing touch, the kebab is coated with egg before it is shallow fried in oil. Shikampuri Kebab’s protein-rich ingredients such as chana dal and singular taste make it a nutritional must-have on your menus. Get an added advantage by using Tata Sampann Chana Dal as it is unpolished, thus giving you all the nutritional benefits that your dal should.
Learn how to make Shikampuri Kebab from India’s top chef Sanjeev Kapoor in this video.
- ½ cup Tata Sampann Chana Dal, soaked for an hour
- 1 tbsp Ghee
- 1 tsp cumin seeds
- 6 garlic cloves
- 1 inch cinnamon
- 4-5 dried red chilies, broken
- 3 green cardamom pods
- 8-10 black peppercorns
- ½ tsp green chilies, finely chopped
- 3 tbsp onion, finely chopped
- 1 tbsp mint leaves, finely chopped
- 1 tbsp coriander leaves, finely chopped
- 1 cup mutton minced
- ½ tsp Tata Sampann Garam Masala
- ½ tsp chaat masala
- 1 cup - hung curd, for stuffing
- 1 egg, beaten
- Soak the Tata Sampann Chana Dal for an hour.
- In a pan, heat ghee and all the whole spices.
- After roasting the spices, add green chilies, onions, mint leaves and coriander leaves.
- Add the mutton, garam masala, and chaat masala. Mix well and cook till done.
- Let this cool. Grind it into a fine mixture.
- Shape this mixture into equal sized portions to make kebabs.
- Stuff each kebab with hung curd and seal properly.
- Beat the egg in a bowl.
- Coat each kebab with egg before shallow frying it in oil.
- Serve with some pudina chutney.
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