Shikampooree Cutlet Kababs

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

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  • 500 g - finely minced kheema
  • 1 tbsp - thick coconut milk
  • 2 cloves - garlic
  • 1.5 inch - fresh or pickled ginger (chopped finely)
  • 2 fresh or pickled chillies (chopped finely)
  • 1 tsp - ground turmeric
  • 1.5 tsp - ground cumin seeds
  • 1.5 tsp - ground almonds
  • 1.5 tsp - ground chironjee
  • 1.5 tsp - ground allspice
  • a large pinch of ground cinnamon
  • a large pinch of ground cardamoms
  • a small pinch of ground cloves
  • 1 tsp - ground coriander
  • 1 tbsp - of besan
  • salt to taste
  • few mint leaves
  • 1.5 tsp - dry curds (dahi)
  • handful of coriander leaves.

How to Make Shikampooree Cutlet Kababs

  • In a little ghee, fry onion, garlic, fresh ginger, and fresh chillies for 3 to 4 minutes.
  • Then add the chopped coriander leaves, coriander, turmeric, cumin seeds, almonds, chironjee, allspice, cinnamon, cardamoms, cloves and besan.
  • Mix thoroughly and continue the cooking for about 5 minutes longer.
  • Then add the finely minced kheema.
  • Cook for 10 minutes longer. Add salt.
  • Turn out the contents of pan and either grind or pound this mixture into a fine paste.
  • Blend together dry curd and fresh mint with a pinch of salt.
  • Then take sufficient meat paste to form a ball the size of billiard ball, then depress this ball gradually in the palm of your hands to get a shallow depression. Place 1.5 tsp of the curd mixture in it.
  • Then gradually work the meat upwards until the curd is covered completely, and you have a round flat cutlet.
  • Fry cutlets to a golden brown and serve.