#shikampur

Ingredients

Meat Mixture:
* Meat - 500gms (100gms meat keep separately)
* Chana Dal - 1/4 cup
* Oil - 3tbsp
* Onion - 1 Large (Sliced)
* Ginger & Garlic Paste - 1tbsp
* Red Chili Powder - 1 1/2 tsp
* Turmeric - 1/2 tsp
* Salt to taste
* Green Chilies - 2pcs
* Water - 1 1/2 cup
* Garam masala powder - 1 1/2 tsp
* Coriander leaves handful
* Mint leaves handful
Filling:
* Yogurt - 250gms
* Onion - 1 (chopped) (small)
* Coriander leaves (chopped)
* Mint leaves (chopped)
* Black pepper - 1/2 tsp
* Salt to taste
Frying:
* Oil - 7-8tbsp

How to Make Shikampuri Kebab
* In a pressure cooker add meat (boneless), sliced onion, chana dal, green chilies, red chili powder, salt to taste, turmeric, ginger & garlic paste, oil, water and give 7 - 8 whistles.
* Once the air is released, remove the lid and check if the meat is soft and tender. If there is any water dry it and add garam masala powder and stir it until it leave oil.
* Remove the mixture in a plate and let it cool.
* Once it’s cool, add raw meat, coriander leaves, mint leaves and transfer to a blender and make fine paste. Keep the mixture aside.
* For the filling, take hung yogurt or yogurt (sieve it till all the water drip out).
* In a bowl transfer the yogurt add chopped onions, coriander leaves, mint leaves, black pepper, salt to taste and mix well.
* Now apply some oil on your hand and take a 3/4 tbsp portion on your hand and flatten, Place a small filling of the curd mixture and cover up the filling.
* Cover from all sides nicely and again flatten it to shape a disc and place on a plate.
* Heat a frying pan with a little oil.
* Once the oil is hot, fry in hot oil till browned on a medium heat and flip to brown evenly on the other side too.
* Transfer the kebabs once shallow fried, on a kitchen napkin to soak excess oil.
* Hyderabadi Chicken Shikampur kebabs is ready to serve.