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Chatkhara Mutton Kebab
Author:
Naush
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!