Pateele Ke Kebab

Ingredients- Pateele Ke Kebab

  1.  Minced meat 1 kg, fat-free lean leg (gol boti),
  2. finely minced Onions 6 medium, finely chopped’
  3. Dahi (yoghurt) 3 tbsp beaten
  4. Pudina (mint) leaves ½ cup, finely chopped
  5. Hari mirch (green chilli) 9–12 chopped
  6. Kaccha papita (raw papaya) paste 3 tbsp
  7. Dhania (coriander) powder 2 tbsp
  8. Hara dhania (coriander) 16 leaves, finely chopped
  9. Khus-khus (poppy seeds) 1 tbsp, well washed
  10. Besan (gram flour) 1½ cup
  11. roasted Saunf (fennel seeds) 2 tbsp
  12. Jeera (cumin) seeds 1 tbsp
  13. Sukhi laal mirch (dried red chillies) 6–7 medium-sized
  14. Hari elaichi (green cardamom) 6 pods
  15. Ground Kashmiri laal mirch (red chilli) powder 2 tsp (for the colour)
  16. Laung (cloves) 6 cloves
  17. Javitri (mace) 1 piece
  18. Jaiphal (nutmeg) ½ piece, grated
  19. Kewra (screw pine) essence few drops
  20. Water ½ cup
  21. Sunflower oil 1–1½ cups
  22. Desi ghee 4 tbsp
  23. Salt 1 heaped tsp 

How To Prepare Pateele Ke Kebab?

  1. Wash the minced mutton and place it in a muslin cloth for 15 minutes to allow all the water to drain out. Grind the mince again.
  2. On a tawa (griddle), lightly roast the coriander powder, poppy seeds, fennel seeds, cumin seeds and the cloves until they release an aroma. Then grind them to a fine powder.
  3. Mix the raw papaya paste with the meat and let it marinate for 30 minutes.
  4. Grind the minced meat once again to a fine paste.
  5. Into the meat mixture add the roasted gram flour, chopped green chillies, ground green cardamom seeds, mace, nutmeg, coriander and mint leaves and the Kashmiri chilli powder.
  6. Let it marinate for an hour, so that the minced meat soaks in all the flavours.
  7. Brown the chopped onions in desi ghee, remove from the fire and then grind with the yoghurt to a fine paste and add to the finely ground meat.
  8. Shape this ground meat into large balls.
  9. Then on a high flame, heat the oil and fry the kebabs until they turn golden brown, ensuring that the kebabs stay intact.
  10. Take a heavy-bottomed pateela (cooking pot) and pour in the remaining oil from the fried kebabs into it.
  11. Add half a cup of water and a few drops of kewra to the oil.
  12. Then one by one, closely arrange the kebabs in the pateela.
  13. Cover with a lid and seal it with kneaded dough so that the steam does not escape.
  14. On a low flame, let the kebabs dum cook* for 15–20 minutes. Open the sealed lid and gently transfer these soft kebabs from the pateela onto a flat serving dish.
  15. Some of the leftover oil may be poured over the kebabs.
  16. Serve hot, garnished with fried whole red chillies.

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