Dipna Anand's kebab tikkis

Makes approximately 16 tikkis:


500g lamb mince
1 medium-sized onion, finely chopped
4 green finger chillies, finely chopped or made into a paste
1½ heaped tbsp ginger/garlic paste
40g red peppers, finely chopped
40g green peppers, finely chopped
40g yellow peppers, finely chopped 4 tbsp fresh chopped coriander
80ml vegetable oil, for shallow frying
1½ tsp salt or to taste
Small bowl of water for moulding the kebab tikkis


1½ tsp garam masala
1½ tsp red chilli powder
1 tsp cumin powder
1 tsp coriander poder


1. Put the mince lamb, peppers and onion into a bowl and use your hands to mix the ingredients together
2. Add the salt, ginger and garlic, red chilli powder, green chillies, cumin powder, coriander powder, fresh coriander and garam masala to the mince. Mix together until ingredients are thoroughly combined together
3. To make the tikkis, split the mixture into 16 even balls, each weighing about 50g
4. Flatten out the ball using the palm of your hand, as if you are making mini burgers. Add water to help shape the patty until the kebab tikki is even all the way around, with a diameter of approximately 6-7cm. Lay the tikki out on a tray
5. Repeat this process for the remaining mince
6. Shallow fry the kebab tikkis in oil on a medium heat for about 5-6 minutes until brown on both sides and completely cooked on the inside. Keep turning them to cook both sides, then serve.

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