Ingredients
- Fine Mutton/beef mince 1 kg (with 20% means 200 grams fat added)
- Onion 1 big or 1.5 medium, grated
- Bread slices 4
- Salt to taste
- Chili flakes 3/4 tsp
- Chat masala 3/4 tsp
- Turmeric powder 3/4 tsp
- Cumin Powder 1 tsp
- Coriander powder 1.5 tsp
- Black pepper powder 1/2 tsp
- Green chilies 2-3, chopped
- Fresh coriander chopped, a handful
- Egg 1 small
- Ginger paste 3/4 tsp
- Garlic paste 3/4 tsp
- Bread slices 4
Coating
- Oil 3 tbsp
- Onion 1 big, sliced
- Garlic 2 cloves, grated
- Ginger 1 tsp
- Green chili 1, slit
- Ketchup 3 tbsp
- Imli paste 2 tsp or more
- Soy sauce 2 tbsp
- Red chili sauce to taste
- Chili flakes 1/2 tsp
- Salt to taste
- Corn flour 2 tsp mixed in 1/2 cup water
- Fresh coriander 2 tbsp, chopped
Preparation
- In a mixing bowl, add the mince.
- Soak the bread slices in water for 30 seconds and then squeeze out all the water and add the slices to the meat.
- Remove water from the grated onion and add the onions to the meat.
- Now add all the remaining ingredients and knead the mixture for 6-7 minutes, the more you knead the softer will be the kebabs.
- Leave for 30 minutes or overnight.
- Shape the kebabs into 2-3 inch length.
- Heat 1 cup of oil and add the kebabs to hot oil.
- Fry the kebabs until golden and fully cooked (7-10 minutes).
- Take out the kebabs on a plate and keep aside.
- In a frying pan, add oil and onion slices. Sauté until soft (not brown).
- Keep the flame low and add ginger, garlic, green chili, sauté until aromatic.
- Add ketchup, imli paste, soy sauce, red chili sauce, chili flakes, salt and corn flour mixed with water.
- Cook on low until thick. If the sauce is too thick, add a little more water and bring to boil.
- Add kebabs to the sauce and coat the kebabs with sauce.
- Serve hot and enjoy!
Chatkhara Mutton Kebab
Ingredients
- Fine Mutton/beef mince 1 kg with 20% means 200 grams fat added
- Onion 1 big or 1.5 medium grated
- Bread slices 4
- Salt to taste
- Chili flakes 3/4 tsp
- Chat masala 3/4 tsp
- Turmeric powder 3/4 tsp
- Cumin Powder 1 tsp
- Coriander powder 1.5 tsp
- Black pepper powder 1/2 tsp
- Green chilies 2-3 chopped
- Fresh coriander chopped a handful
- Egg 1 small
- Ginger paste 3/4 tsp
- Garlic paste 3/4 tsp
- Bread slices 4
Coating
- Oil 3 tbsp
- Onion 1 big sliced
- Garlic 2 cloves grated
- Ginger 1 tsp
- Green chili 1 slit
- Ketchup 3 tbsp
- Imli paste 2 tsp or more
- Soy sauce 2 tbsp
- Red chili sauce to taste
- Chili flakes 1/2 tsp
- Salt to taste
- Corn flour 2 tsp mixed in 1/2 cup water
- Fresh coriander 2 tbsp chopped
Instructions
- In a mixing bowl, add the mince.
- Soak the bread slices in water for 30 seconds and then squeeze out all the water and add the slices to the meat.
- Remove water from the grated onion and add the onions to the meat.
- Now add all the remaining ingredients and knead the mixture for 6-7 minutes, the more you knead the softer will be the kebabs.
- Leave for 30 minutes or overnight.
- Shape the kebabs into 2-3 inch length.
- Heat 1 cup of oil and add the kebabs to hot oil.
- Fry the kebabs until golden and fully cooked (7-10 minutes).
- Take out the kebabs on a plate and keep aside.
- In a frying pan, add oil and onion slices. Sauté until soft (not brown).
- Keep the flame low and add ginger, garlic, green chili, sauté until aromatic.
- Add ketchup, imli paste, soy sauce, red chili sauce, chili flakes, salt and corn flour mixed with water.
- Cook on low until thick. If the sauce is too thick, add a little more water and bring to boil.
- Add kebabs to the sauce and coat the kebabs with sauce.
- Serve hot and enjoy!
