Light and soft kabab or is something special from my childhood days. I still remember the rainy season and my mother making these kababs in the small kitchen of our hometown and all kids lined up on the floor to have the fresh and hot kabab to be served with a special tangy sauce.
Made with few ingredients and light spices, these melt in mouth delicacy always turn out the way it should be. A mouth-watering and flavorful delight for snack lovers, freshly made on Tawa and served with mint raita will leave you to crave for more.
The Mystery Ingredients
Kachche Keema Ke Kabab or Tikki to be said more precisely is made with minced meat mixed with flavorful spices and simple ingredients but an unusual combination.
- Roasted Chickpeas Powder
- Green Onions
- Chilli Paste
These 3 ingredients mixed with spices and minced mutton give another level of treatment to overall Kabab experience, as I discovered the secrecy of restaurant like Seekh Kababs with baking soda.
Unlike regular onions, green onion gives rich taste but does not give the raw experience of onion. It helps in making good form and adds overall softness to the texture. Chickpeas being a binding agent used instead of besan (gram flour) has a lighter taste than besan.
Easy Peasy Recipe
As the name said kacchay keeme ke kabab so the minced mutton does not need any earlier treatment such as cooking or boiling with cloves as we use in Mutabbaq.
Mixing with roasted chickpeas powder will help in the formation and green onions do the justice too in the process unlike adding too much besan to hold keema and Tikki intact.
Mix the ingredients once and let it rest for 2 hours or more which will enrich the taste and flavour of spices and also make perfect round kababs.
Make sure to poke the tikki while forming the ball to avoid getting middle too much thick and while cooking also spears through the middle so it gets cooked from inside properly.
it can be eaten as tikki, with roti or naan or even with Rice or even use it as the main topping for keema crunch pastry.
Kachche Keema Ke Kabab (Tikki)
- 400 gram Minced Mutton
- 2 tbsp Roasted Chickpeas Powder
- 1 tsp Red Chili Powder
- 1 tsp Red Chilli Crushed
- 2 Green onion Chopped
- 1 tsp Green Chili Paste
- 1/2 cup Coriander leaves chopped
- 1 tsp Coriander Seeds Crushed
- 1 tsp Cumin Seeds
- Salt To Taste
- In a bowl add minced mutton, onion, green chilies paste, fresh coriander, salt, coriander seeds, cumin, red chili crushed, chickpea flour, red chili powder, and mix well.
- Marinate the mutton for at least 2 hours or overnight.
- Grease hands with oil, take a mixture, and make kebabs of equal sizes.
- In frying pan, heat oil and fry kebabs on low flame.
In a bowl add minced mutton, onion, green chilies paste, fresh coriander, salt, coriander seeds, cumin, red chili crushed, chickpea flour, red chili powder, and mix well.
Marinate the mutton for at least 2 hours or overnight.
Grease hands with oil, take a mixture, and make kebabs of equal sizes.
In frying pan, heat oil and fry kebabs on low flame.
Serve with Mint chutney
If you have tried the recipe or have any feedback, please feel free to comment and share your feedback with us, ciao!