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Learn how to make Delhi’s famous Patili Kabab at home. A traditional slow-cooked kabab recipe that is soft, juicy, and full of rich desi flavors. Perfect with naan and mint chutney.
Introduction
If you love rich, smoky, and tender kababs, then Delhi’s special Patili Kabab is a must-try recipe. These kababs are slow-cooked in a pot (patili), making them extra juicy and flavorful. Perfect for family dinners or special occasions.
Ingredients
½ kg minced beef (machine minced)
2 tbsp roasted gram flour (besan)
1 tsp red chili flakes
½ tsp salt (or to taste)
1 tbsp ginger paste
1 medium onion (ground)
4 tbsp raw papaya paste
15 garlic cloves (finely chopped)
1 medium onion (fried brown)
½ cup yogurt
1 tsp garam masala powder
1 cup cooking oil
Method
Wash the minced meat and drain all excess water completely.
In a large bowl, add minced meat, raw papaya paste, ginger paste, red chili flakes, salt, garam masala, and the fried brown onion mixed with yogurt.
Mix everything well and marinate for at least 4 hours. This step makes the kababs soft and tender.
Place a patili (cooking pot) on medium heat and add 1 cup oil.
Add finely chopped garlic into the oil and fry until light golden.
Add the marinated mince into the pot and cook on medium flame. Stir well and fry until the meat changes color and releases water.
Cover the pot and cook on low flame (dum) for 10 minutes.
Optional: For smoky flavor, add coal smoke (dhungar) at the end.
Serving Suggestions
Serve hot Patili Kababs with:
Fresh sliced onions
Mint chutney
Hot naan or roti
Enjoy this mouthwatering Delhi-style treat with your family!
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