How to Make Shikampur Kebab with Parantha

1.Take boneless mutton in a bowl.

2.Add shahi jeera, cinnamon stick, bay leaves, black cardamom, green cardamom, pepper corns, red chillies, green chilli, chopped onions, ginger, garlic, soaked chana dal, turmeric powder, red chilli powder, dhaniya powder, oil & mix well.

3.Heat it in a pan, add water & allow to cook.

4.Once cooked add to a blender & blend it.

5.In another bowl add hung yogurt, chopped onions, mint leaves, chillies & mix well.

6.Make kebabs of the blended meat & stuff it in with the hung yogurt mixture.

7.Shallow fry in desi Ghee.

8.For paratha

9.Knead a dough of maida, sugar, cardamom powder, milk, saffron, desi ghee & salt.

10.Make 4 dough balls for 1 roti.

11.Roll each ball length wise and overlay it on each other.

12.Roll it again & fry in desi ghee.

13.Serve it with kebabs

Ingredients Of Shikampur Kebab With Parantha

500 gms boneless mutton

1 tsp. shahi jeera
1 cinnamon stick
2 bay leaves
2 black cardamom
6-7 green cardamom
6-7 pepper corns
3-4 dry red chillies
1 green chilli
2 onions
1 medium size ginger
6-7 garlic cloves
100 gms soaked chana dal
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp dhaniya powder
2 tbsp oil
2 tbsp hung yogurt
Salt
For parantha
250 gms maida
1tsp sugar
1 tsp cardamom powder
250 ml milk
1 cup saffron water
1 tsp desi ghee
Salt