Ingredients
Scale
- 500 g ground mutton (or goat/lamb)
- 1/4 cup besan (gram flour)
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped tomato (deseeded)
- 1/4 cup chopped coriander
- 1/4 cup chopped mint
- 1 Tbsp ginger-garlic paste
- Spices: red chili powder, coriander powder, jeera powder, garam masala, turmeric powder, anardana powder
- Salt to taste
- Oil for frying
Instructions
- Roast the besan in a pan over low heat until fragrant and slightly darker in color. Set aside to cool.
- In a mixing bowl, combine all ingredients except oil. Once the besan is cool, add it to the mixture and mix well.
- Refrigerate the mixture for about 30 minutes to firm up.
- Heat oil in a skillet and shape the mixture into patties using your hands.
- Fry each patty until crispy and golden brown on both sides (3-4 minutes per side).
- Serve hot with mint chutney and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Pakistani
Nutrition
- Serving Size: 1 kebab (approximately 70g)
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg