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.
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