Bombay Kebabs - Bohra Mohalla Special

Spiced Breakfast Mince Fritters – A Mumbai Morning Staple

Serves: 4–5 | Prep Time: 15 mins | Cook Time: 15 mins

Crispy on the outside, tender on the inside — these bite-sized kebabs are packed with herbs, onions, and spices. A classic Bombay-style breakfast with strong roots in local street food culture.

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Ingredients

• 300 g minced meat (kheema) – mutton or chicken

• 4 medium onions, finely chopped

• ½ cup wheat flour

• 1 tbsp garlic paste

• 1½ tsp green chilli paste (adjust to heat preference)

• 2 tsp cumin (jeera) powder

• 2 tsp coarsely crushed coriander (dhania) powder

• ½ cup fresh coriander leaves, finely chopped

• ½ cup fresh mint (phudina) leaves, finely chopped

• ½ lemon, juiced

• Salt to taste

• Oil, for deep frying

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Method

1. Prepare the Mixture

   • In a large mixing bowl or flat thali, combine minced meat, chopped onions, garlic paste, green chilli paste, cumin powder, coriander powder, fresh herbs, lemon juice, salt, and wheat flour.

   • Knead the mixture thoroughly with your hand until soft, sticky, and well bound.

   • If required, sprinkle a few drops of water to help bind the mixture into a pliable dough.

2. Shape the Kebabs

   • Lightly oil your palms. Pinch off small, bite-sized portions and shape into rough patties or nuggets. Uniform size helps in even frying. (Note: Perfect shape is not essential — a rustic look adds charm.)

3. Fry to Perfection

   • Heat oil in a deep frying kadhai over medium flame.

   • Once the oil is hot (but not smoking), gently drop in the kebabs in batches. Avoid overcrowding.

   • Fry until golden brown and crisp on all sides, turning occasionally for even color.

4. Serve Hot

   • Drain on kitchen paper.

   • Serve hot with lemon wedges, buttered sliced bread, and a strong cup of tea or filter coffee.

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Chef’s Tip

For extra softness, allow the kebab dough to rest for 10 minutes before shaping. For a gluten-free version, try binding with besan (chickpea flour) or oats instead of wheat flour.