Patili Kebab

Chef Ranveer Brar shares the recipe of Patili Kebabs straight from the kitchens of Lucknow. The kebabs are made with minced meat (Keema) and are cooked in mustard oil in a patili (deep pot). The mustard oil imparts these kebabs a unique, tantalising aroma and flavour which will leave you nothing short of overwhelmed.
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Serves

2-3

Cooking Time

15-20 Min

Meal Type

starter

Preparation Time

10-15 Min

Difficulty

Medium

INGREDIENTS

  • 1 kg minced mutton
  • 2 green chillies
  • 1 - 2 tsp raw papaya paste
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 cinnamon stick
  • 1 nutmeg
  • 3 - 4 mace
  • 2 - 3 green cardamoms
  • 1 tsp rose petals
  • ½ tsp black peppercorns
  • 1 tsp cumin seeds
  • salt as per taste
  • 2 onions
  • coriander leaves
  • ½ cup roasted gram flour
  • ½ cup mustard oil
  • 2 -3 red chillies
  • 4 - 5 cloves
  • mustard oil for frying onions
  • lemon, green chillies for garnish

PREPARATION

  1. 1

    Marinate the mutton mince with finely chopped chillies, raw papaya paste, ginger paste, garlic paste.
  2. 2

    Grind cinnamon stick, nutmeg, mace, cardamoms, rose petals, black peppercorns, salt and cumin seeds into a fine powder.
  3. 3

    Add the ground powder, chopped onion, chopped coriander leaves, roasted gram flour to the meat mince and mix well.
  4. 4

    Grease your palms with mustard oil and shape the minced meat into kebab form.
  5. 5

    Heat mustard oil in a pot and add red chillies, cloves and kebabs and cook them until done.
  6. 6

    Serve the kebabs with gram flour rotis, onions, green chillies and lemon wedges.
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