Ingredients- Pateele Ke Kebab
- Minced meat 1 kg, fat-free lean leg (gol boti),
- finely minced Onions 6 medium, finely chopped’
- Dahi (yoghurt) 3 tbsp beaten
- Pudina (mint) leaves ½ cup, finely chopped
- Hari mirch (green chilli) 9–12 chopped
- Kaccha papita (raw papaya) paste 3 tbsp
- Dhania (coriander) powder 2 tbsp
- Hara dhania (coriander) 16 leaves, finely chopped
- Khus-khus (poppy seeds) 1 tbsp, well washed
- Besan (gram flour) 1½ cup
- roasted Saunf (fennel seeds) 2 tbsp
- Jeera (cumin) seeds 1 tbsp
- Sukhi laal mirch (dried red chillies) 6–7 medium-sized
- Hari elaichi (green cardamom) 6 pods
- Ground Kashmiri laal mirch (red chilli) powder 2 tsp (for the colour)
- Laung (cloves) 6 cloves
- Javitri (mace) 1 piece
- Jaiphal (nutmeg) ½ piece, grated
- Kewra (screw pine) essence few drops
- Water ½ cup
- Sunflower oil 1–1½ cups
- Desi ghee 4 tbsp
- Salt 1 heaped tsp
How To Prepare Pateele Ke Kebab?
- 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.
- 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.
- Mix the raw papaya paste with the meat and let it marinate for 30 minutes.
- Grind the minced meat once again to a fine paste.
- 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.
- Let it marinate for an hour, so that the minced meat soaks in all the flavours.
- 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.
- Shape this ground meat into large balls.
- Then on a high flame, heat the oil and fry the kebabs until they turn golden brown, ensuring that the kebabs stay intact.
- Take a heavy-bottomed pateela (cooking pot) and pour in the remaining oil from the fried kebabs into it.
- Add half a cup of water and a few drops of kewra to the oil.
- Then one by one, closely arrange the kebabs in the pateela.
- Cover with a lid and seal it with kneaded dough so that the steam does not escape.
- 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.
- Some of the leftover oil may be poured over the kebabs.
- Serve hot, garnished with fried whole red chillies.
