The same recipe works for both tikia and balls based on the final shape you choose. If you have ample time, shape them as discs (tikia) and shallow fry them, if you are in a hurry and your guests arrive in the next hour, make them into balls like I have done and deep fry them. The taste and texture remains very similar.
Tikia goes very well both with a glass of scotch that you share with your guests before dinner, or with a steaming cup of coffee.
- 1lb. minced mutton
- 1 tbsp. raw papaya (Instead you can use 1/2tsp. meat tenderizer)
- 2 medium onions minced
- 10 large garlic cloves minced
- 5 green chilies minced
- 1 tsp. red chili powder
- 1 tbsp. clarified butter (Ghee)
- 1 tbsp. freshly ground Bengali garam masala
- 2 tbsp. roasted gram flour (Besan)
- 1 tbsp. sugar
- Salt to taste
- Refined oil for frying
ProcedureWash the minced meat and drain it on a colander or strainer to drain out most of the water from it.
Now take the meat in a mixing bowl and add chopped, onion, garlic, green chilies, raw papaya paste red chili powder, garam masala powder, salt, sugar along with a tablespoon of ghee to it.
Knead the minced meat well with all the spices and keep the mixture marinated in the refrigerator for half an hour.
After thirty minutes take out the mixture and bring it back to the room temperature.
Add roasted gram flour to it and mix well. This will help in binding the tikias. Take a lemon sized meat mixture and give it a flat round cutlet shape. that is the traditional shape of tikia. I have made them round as I was in a hurry.
Heat oil in a tawa (Skillet) and fry them on medium heat till the meat meat is cooked. Drain them on a paper towel and serve hot with paratha and your favorite chutney..