Shikampur kebab

                   While we all know Ramadan's Eid is all about sheerkhurma Bakrid has a few special dishes allotted to itself too. In my home, the Bakrid breakfast is strictly to be chapatis with Shami kebab and the recipe that am sharing today, that is - Shikampur kebab.

 

         Shikampur Kebabs are usually made alongside the Shami kebab as the basic ingredients are the same. While Shami kebabs are directly shaped and fried shikampur kebabs are stuffed with an onion mixture that has a generous amount of lemon squeezed into it and this gives the unique taste to the kebabs. The difference also lies in the shape, the shikampur kebabs are round to form the cavity for stuffing while the shami kebabs are diamond shaped.

        Shikampur kebabs are crisper on the outside and very soft inside. They also like shami kebab are shallow fried on a pan. Here comes the detailed recipe :-

Ingredients:

1. Minced meat - 150gms
2. Moong dal - 50 gms
3. Coriander leaves - few
4. Mint leaves - few
5. Green Chilies - 3 to 4 nos
6. Ginger garlic paste - 1tbsp
7. Red chili powder - 1tsp
8. Turmeric powder - 1/2tsp
9. Salt - to taste
10. Oil - to grease hand
11. Water - 1cup

for stuffing:

1. Onion - 1 no
2. Lemon juice - 2 tbsp
3. Red chili powder - 1 tsp
4. Turmeric powder - 1/2 tsp
5. Coriander leaves - few
6. Mint leaves - few
7. Salt - to taste

Method:

• Wash minced meat with water and allow the water to drain completely. Keep aside.
• Wash the dal and keep aside. You may also soak the dal for an hour or so.
• In a kadai or wok add all the ingredients except oil.
• Cook till the water dries up completely while stirring occasionally.
• Remove to a plate and let it cool down.

                                   

• Once cooled, grind to a fine paste.

                           

• In a mixing bowl take finely chopped onion and add the rest of the ingredients mentioned for stuffing. Mix well.
• Grease your palm with oil.
• Take a lemon sized ball. Flatten it on your palm.

                           

• Add a spoonful of onion mixture in the center. Bring together all the ends and seal them. 

                                                       

 

• Gently tap to smooth the surface from top

                  
                                                      

• Repeat with rest of the mixture.
• Heat a pan.
• Add a drop of oil and place the shikampur kebabs 3 to 4 at a time with a little distance in between.
• Add more oil from the sides. Turn over, when golden brown.
• Add more oil from the sides. When golden brown on both sides remove them to a plate.
• Serve hot.

                          Accompany these delicious Shikampur kebabs with Til ki Chutney for a flavorful night out.

                          You can also substitute moong dal with chana dal or split chickpeas and make this recipe and in this case you may have to pressure cook instead of using a wok, the rest of the recipe remains the same.

                          You may also like to try Kheema cutlet, Kheema Luqmi, Kheema Macaroni, Kheema Seviyan Biryani and Mutton kebabs from My Mom's Kitchen.

                          Do share your views with me in the comments section below.

Happy Cooking!!!