Jhansi Bundelkhandi Kabab Mutton Dal Mixed

Method

1. 1

   Cook the chana dal: Boil soaked chana dal in water until completely soft. Drain. Mash roughly.

2. 2

   Blend meat and dal: Combine minced mutton and the mashed chana dal. Process together in a mixer for 1 to 2 minutes until unified. The dal acts as a binder and extender.

3. 3

   Add aromatics: Mix in chopped onion, ginger paste, garlic paste, red chilli powder, coriander powder, garam masala, mace powder, minced green chilli and fresh coriander.

4. 4

   Add salt: Add salt. Mix.

5. 5

   Refrigerate 30 minutes: Chill the mixture so it firms up and shapes easily.

6. 6

   Shape into patties: Divide into 12 portions. Shape each into a flat, round patty about 6 cm wide and 1 cm thick. The Bundelkhandi kebab is flat and rustic rather than perfectly smooth.

7. 7

   Heat oil: Heat 2 tbsp oil in a flat pan on medium.

8. 8

   Fry in batches: Fry 4 patties at a time for 3 to 4 minutes per side until deep golden-brown.

9. 9

   Drain on paper towels.

10. 10

    Serve with raw onion, green chutney and lemon.

11. 11

    Note: Bundelkhand — the plateau region around Jhansi, Jalaun, Mahoba and Banda — has its own distinct food culture that combines UP's Awadhi influences with the more martial, simple cooking tradition of the Bundela Rajput communities. The Bundela kebab is less refined than the Awadhi version — more meat, less fuss, no malai or cream. Jhansi, the city of Rani Lakshmi Bai, has a food culture shaped by its fortress past and its position as the market town of the Bundelkhand plateau.