SHAAMI KABAB WRAP

Recipe by: Nutralite

Prep: 10 min
Cook: 30 min
Serving: 2-4

Review Count: 5103
Category: SNACKS
Cuisine:
Nutrient Values:

Rating : (568)

In their heyday, the royal kitchens of the Mughal empire were famed for their assorted Kababs. Skewered chunks of mutton, seared to perfection under the watchful eyes of expert cooks, were a delicacy favored by the elite and the common man alike. Shaami Kabab has been an inalienable part of Indian cuisine ever since, and remains popular to this day. In keeping with the times, Shaami Kabab Wraps allow modern food lovers a taste of their rich culinary history in a convenient ready-to-eat format, even while on the go. Seasoning Shaami Kebabs is one of the many mayonnaise uses. Today, our team reveals the secret to making delicious Shaami Kebab Wraps with Nutralite Mayonnaise spread. What could be better than traditional Mughlai fare with a healthy twist, right? Let us show you how.

Ingredients

600 grams boneless mutton, cut into pieces
½ cup split Bengal gram (chana dal), soaked
2 medium onions, chopped
2 tablespoons chopped fresh coriander leaves
2 tablespoons chopped fresh mint leaves
2 teaspoons lemon juice
2 tablespoons oil + for shallow-frying
½ teaspoon cumin seeds (jeera)
1 teaspoon coriander seeds
5-6 black peppercorns
3-4 black cardamoms
2 inch piece ginger, chopped
10–12 garlic cloves, chopped
1 teaspoon red chilli powder
1 teaspoon garam masala powder
½ teaspoon mace (javitri)-green cardamom powder
Salt to taste
To serve
8 large whole-wheat (atta) rotis
8 tablespoons thick coriander mint chutney
4 tablespoons Nutralite Mayonnaise
8 Iceberg lettuce leaves
1 large onion, sliced
1 teaspoon chaat masala

Instructions

Method

Mix together onions, coriander leaves, mint leaves and lemon juice in a bowl. Divide into 16 portions and set aside.
Heat 2 tablespoons oil in a pressure cooker and add cumin seeds, coriander seeds, peppercorns and cardamoms and sauté for half a minute on medium heat. Add ginger, garlic, chilli powder, mutton pieces, Bengal gram and 2 cups water and bring to a boil. Cover and cook under pressure till 6 whistles are given out. This may take about twenty five minutes.
Open the lid when the pressure has reduced. Cook on high heat to dry out the mixture completely, stirring continuously.
Remove from heat and allow it to cool. Grind the mutton-Bengal gram mixture to a smooth consistency.
Add garam masala powder, mace-green cardamom powder and salt. Mix well and check the seasoning.
Divide into 16 portions. Flatten one portion in the palm of your hand and place a portion of onion stuffing in the centre. Shape into roundels and flatten slightly. Similarly shape the rest of the mutton mixture and stuffing.
Heat some oil in a non-stick pan and shallow fry the kababs till golden. Drain and place on an absorbent paper.
Mix green chutney and Nutralite Mayonnaise in a bowl.
Spread green chutney-mayo on each roti. Tear a few lettuce leaves and arrange over the chutney. Place two kababs on each roti. Sprinkle onion slices and chaat masala.
Roll, wrap in aluminium foil and serve immediately.

After all that hard work, you can feel your taste buds tingle in anticipation, as you prepare to take your first bite of delight, until it finally melts in your mouth. There may be many mayonnaise uses but none quite as delicious as Shaami Kebab Wraps. Between Nutralite Mayonnaise Spread and Shaami Kebabs, you have the best of both worlds - the old and the new!