When it comes to recipes that have little or no oil what better person to ask than a physiotherapist or a dietician. My physiotherapist (Sabi) loves to cook which is why we invariably end up discussing food and recipes. This is a recipe that demands very little oil and yet, it’s delicious! All diet-conscious carnivores are going to love this one.
½ kilo boneless mutton cut into chana boti
4 small onions, each cut into 6 pieces
12 cloves garlic
½ inch ginger, chopped
½ teaspoon fennel seeds/saunf
½ teaspoon cumin seeds
10 dry red Kashmiri chilies
6 green chilies, each snapped into two
Salt, to taste
½ inch cinnamon
1 bay leaf
½ cup chana dal/split Bengal gram
A large handful of coriander leaves, chopped
A handful mint leaves, chopped
1½ teaspoon Shami Kabab masala (I used Laziz brand)
1 egg, lightly beaten
Oil, to shallow fry
- Wash chana dal, soak in water for 15 minutes. Drain. Keep aside.
- In a pressure cook add chana boti, onions, cloves, garlic, ginger, fennel seeds, cumin seeds, peppercorns, dry red Kashmiri chilies, green chilies, cinnamon, bay leaf and chana dal. Add salt to taste.
- Add bare minimum water, just as much is needed without the contents burning and pressure cook till boti is cooked. (I used ½ cup water)
- If there is water when you open the cooker, simmer the contents till all the water dries up completely.
- Discard the bay leaf.
- Cool the contents of the pressure cooker and grind in a mixer to a smooth paste. Do NOT add any water when you grind.
- Add chopped coriander leaves, mint leaves, Shami Kabab masala and mix well.
- Add one egg to the mince.
- Shape the mince into flat round shami kababs.
- Heat oil and shallow fry the kababs. Serve with chutney or sauce of your choice.
- This is a low-cal recipe as the kababs are to be shallow fried because the mutton is already precooked.
- For all of you wondering what chana boti is. Boneless mutton cut as small as chana/gram is called chana boti. Smile a sweet smile at your butcher and request him to do it for you ;-) coz doing this at home is darn cumbersome.
- If you do not wish to grind the whole spices/khada masala that are added to the mutton in the pressure cooker, feel free to remove them before grinding the cooked mutton.
- This recipe is courtesy my physio, Dr Sabiha Nagani.
- You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.