| Prep Time | 10 minutes |
| Cook Time | 45-60 minutes |
| Servings |
pieces
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Ingredients
Marination
- 500 gm Goat/Lamb Keema
- 2 tbsp onion paste
- 2 tsp Garlic paste
- 1 tsp Ginger Paste
- 1 tsp chilli paste (optional)
- 2 tsp Fresh lemon juice
- 1.5 tbsp Raw Green Papaya Paste
- 1 tsp Kashmiri red chilli powder
- 1 tsp Bengali garam masala powder
- 1 tsp Magic Maggi Masala
Making the tikki + cooking
- 4 tbsp Fried, chopped Onion
- 10 tbsp Besan/Gram Flour
- salt to taste
- Mustard Oil/Ghee for shallow frying
Ingredients
Marination
Making the tikki + cooking
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|
Instructions
- Marinate the minced meat with salt, onion paste, ginger paste, garlic paste, chilli paste, raw green papaya paste, red chilli powder, garam masala, Maggi masala and lemon juice. Keep aside for at least 2-3 hours.
- Drain out excess water, if any
- Grind the marinated meat for a few pulses in a grinder
- Add fried onions & give a light mix with a spoon and keep aside
- Roast the besan
- Add and mix the besan in the marinated mixture (in a few batches) until you can shape the meat in a lump and flatten it like tikkis. Make sure the mix is not stiff, it should be soft and a little sticky) You may keep the leftover besan for later use
- Apply oil in your hands and take a handful of the mixture and flatten it to make the tikkis. Make sure you press each side and edges
- Heat oil/ghee in a non-stick pan and fry the tikkis on low flame until dark brown (total time for the best cooking result is 12 mins/tikki)