𝑳𝒆𝒔𝒔𝒆𝒓 𝒌𝒏𝒐𝒘𝒏 𝒌𝒂𝒃𝒂𝒃𝒔 𝒐𝒇 𝒍𝒖𝒄𝒌𝒏𝒐𝒘🍢..

Every non-vegetarian is a kabab lover whether it is roasted in tandoor or shallow fried in a pan. The charred meast taste gives a whole different level of foodgasm. I am a crazy kabab lover. Craving of kababs rolled up in a paratha or with the green chutney dip visits me frequently. 

I am a big fan of Chef Ranveer Brar and I prefer his recipes when it comes to lucknowi dishes. I do prefer his recipes in other sections but the kababs.. I believe you can blindly trust his recipes. One such lesser known kabab from lucknow, (which happens to be the city of kababs), is Patili kabab. It is cooked in a 'pateela' which is a round bottomed vessel. Any rustic vessel would do but make sure the bottom is thick or the kababs might burn and you wont get a hint because you have closed it with a lid/plate. 

Uncommon ingredients check list includes:

Mustard oil

Dry rose 

Raw papaya paste

I believe these ingredients may not be present commonly but do not skip this. Mustard is essential for the sharpness amd dry rose petals gives a different texture to the spice mix. Raw papaya paste is for tendersing the meat. You need to make a paste of raw papaya without peeling it. You can skip the papaya paste but make sure you marinate it well.

Ingredients:

Kheema - 500g

Green chilli (chopped finely) - 1

Raw papaya paste - 2 tsp

Ginger garlic paste - 1/2 tbsp

Onions (chopped) - 1

Chopped coriander - 1/2 cup

Roasted gram flour - 1/2 cup

For the masala :

1stick cinnamon

1 nutmeg

3 mace

1 teaspoon dry rose petals

1 tsp Cumin seeds 

2tsp peppercorns

Oil -1tbsp

Salt to taste

Method:

•Marinate kheema with ginger garlic paste, salt, raw papaya paste for 1 hour. Grind the spices finely. Add the grounded spices into it. Later add the remaining ingredients. Add gram flour at last and mix it really well. Gram flour should be home made foe better binding ability. 

•Make tikkis by rubbing oil to your hand. 

•Now heat a patili, add mustad oil. Wait until your eyes water necause that is when the bitterness of mustard oil reduces. Keep the kababs in the pateeli and lower the flame. Keep a cloth handy and turn the pateeli for the oil to cover the kabab properly. Once it is covered with the oil close the lid of the vessel. Keep checking every 2mins. Cook it for until the base of the kabab turns golden brown. 

•Kababs are cooked under 'dam' hence they are cooked evenly on both the side but I prefer turning it over and cooking it again with lid closed for few minutes. When both the sides turn golden brown that's when its done. Patili kabab's are ready for u munch with green chutney or to wrap in a paratha.. Happy Cooking ❤️