Shikampur Kebab with Parantha Recipe

 
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Shikampur Kebab with Parantha
  • Chef: Kunal Kapur (My Yellow Table)
  • Recipe Servings: 3
    Prep Time:
  • Cook Time:
    Total Cook Time:
  • Difficulty Level: Medium

Minced mutton cooked with a variety of masalas, worked into patties and fried to a delectable perfection.

Ingredients of Shikampur Kebab with Parantha

  • 500 gms boneless mutton
  • 1 tsp. shahi jeera
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 black cardamom
  • 6-7 green cardamom
  • 6-7 pepper corns
  • 3-4 dry red chillies
  • 1 green chilli
  • 2 onions
  • 1 medium size ginger
  • 6-7 garlic cloves
  • 100 gms soaked chana dal
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp dhaniya powder
  • 2 tbsp oil
  • 2 tbsp hung yogurt
  • Salt
  • For parantha
  • 250 gms maida
  • 1tsp sugar
  • 1 tsp cardamom powder
  • 250 ml milk
  • 1 cup saffron water
  • 1 tsp desi ghee
  • Salt

How to Make Shikampur Kebab with Parantha

1.Take boneless mutton in a bowl.
2.Add shahi jeera, cinnamon stick, bay leaves, black cardamom, green cardamom, pepper corns, red chillies, green chilli, chopped onions, ginger, garlic, soaked chana dal, turmeric powder, red chilli powder, dhaniya powder, oil & mix well.
3.Heat it in a pan, add water & allow to cook.
4.Once cooked add to a blender & blend it.
5.In another bowl add hung yogurt, chopped onions, mint leaves, chillies & mix well.
6.Make kebabs of the blended meat & stuff it in with the hung yogurt mixture.
7.Shallow fry in desi Ghee.
8.For paratha
9.Knead a dough of maida, sugar, cardamom powder, milk, saffron, desi ghee & salt.
10.Make 4 dough balls for 1 roti.
11.Roll each ball length wise and overlay it on each other.
12.Roll it again & fry in desi ghee.
13.Serve it with kebabs
Key Ingredients:

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