Bombay Kebab is a traditional-style small mutton kebab associated with the everyday food culture of old Bombay!
These compact, pan-fried kebabs are particularly suited to a hearty breakfast, commonly enjoyed with pav and chai. This version preserves the characteristic use of roasted spices, kebab chini, abundant onion, and wheat flour rather than besan.
Ingredients List
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| Sr. | Weight | Units | Name |
|---|---|---|---|
| For Kebab Masala | |||
| • | 60 | g | Whole coriander seeds (4 tbsp) |
| • | 10 | g | Kebab chini / tailed pepper (1 tbsp) |
| • | 10 | g | Ajwain / carom seeds (1 tbsp) |
| • | 10 | g | Fennel seeds (1 tbsp) |
| For Kebab Mixture | |||
| • | 250 | g | Mutton kheema / minced mutton |
| • | 500 | g | Onion, grated |
| • | 30 | g | Ginger-garlic paste (2 tbsp) |
| • | 15 | g | Green chillies, finely chopped, to taste |
| • | 5 | g | Chilli flakes, to taste |
| • | 10 | g | Roasted cumin powder (1 tbsp) |
| • | 5 | g | Black salt (1 tsp) |
| • | 5 | g | Salt (1 tsp) |
| • | 10 | g | Nimbu phool / citric acid (1 small handful) |
| • | 30 | g | Fresh coriander, finely chopped (1 handful) |
| • | 15 | g | Fresh mint, finely chopped (½ handful) |
| • | 85 | g | Whole-wheat flour / atta (80–90 g) |
| For Frying | |||
| • | 200 | ml | Oil, as required for frying |
Method / Instructions
- 1. Prepare Kebab Masala: Dry roast coriander seeds, kebab chini, ajwain, and fennel seeds over low heat until fragrant. Cool slightly and roughly crush.
- 2. Make Mixture: Combine mutton kheema, grated onion, ginger-garlic paste, green chillies, chilli flakes, roasted cumin powder, black salt, salt, crushed masala, nimbu phool, coriander, and mint.
- 3. Add Atta: Mix in whole-wheat flour until the mixture becomes cohesive and holds its shape.
- 4. Marinate: Sprinkle a few drops of water, mix once more, and rest for 30 minutes.
- 5. Shape & Fry: Lightly wet a plate, shape 30–40 g portions into small round kebabs, and pan-fry in hot oil over medium heat for 3–4 minutes per side until golden brown and cooked through. Jamjo ane Jamarjo!
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) | ||
|---|---|---|---|
| π₯ Calories | 248 Kcal | ||
| πͺ Protein | 10.5 g | ||
| πΎ Carbohydrates | 21.0 g | ||
| π₯ Total Fat | 14.2 g | ||
| π§ Saturated Fat | π± Dietary Fibre | 5.3 g | |
| π¬ Total Sugars | 3.6 g | ||
| π§ Sodium | 685 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- Do not overcrowd the pan while frying; cook 7–8 kebabs at a time so they brown evenly and crisp up properly.
Tips & Tricks
- Drain the fried kebabs on a wire strainer rather than paper towels to preserve their crisp crust.
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