Mutton Tikia, a delectable Kolkata specialty Kebab, tantalizes the taste buds with its juicy, tender meaty interior. Each bite is enhanced by its savory gravy, making it an indulgent treat that all will enjoy.
"Baba, can you please get me one mutton tikia and two rumali rotis? And extra gravy, please from Guest Caterer!"
As a fifteen-year-old, that was my weekly plea for my favorite snack: mutton tikia and rumali roti. It was a treat I could only afford with my pocket money, and I always begged my dad for one tikia, two rotis, and lots of extra gravy-it would absolutely make my day!
Mutton Tikia- a Kebab or not?
I'd always loved the tikia itself, but the gravy? That was something else entirely! The mutton tikia, about the size of my palm with its rough outer crust (if you could even call it that), was my school-time buddy. I'd come home from tuition with an earthen pot filled halfway with the kebab-like treat, dripping in oil (or maybe it was Vanaspati), along with a couple of rumali rotis.
I never imagined that other people felt the same way about the meaty tikia, especially the gravy. Then I saw Tanmay's tweet, and it was like a jolt! It brought back all those memories of school and college, the limited pocket money, and the days of eating the first few rotis with just the "Tikiar Jhol"-the amazing gravy. I even asked him to translate the tweet for me.
I knew he'd handle that translation with the dose of needed emotion without getting annoyed considering the typical Bangali Bhodrolok he is. Translating isn't the problem, but capturing the right feeling needs a delicate approach. Here's what the tweet meant in English:
During my college days, when spending each rupee implied a thorough ROI calculation, Saima's Mutton Tikia was the real deal. Would easily have minimum five Rumali Rotis to go with a plate of Tikia.
Regarding my favorites, the best mutton tikia, in my opinion, comes from a little place called Guest Caterer, now known as Guest Snack Bar, right at the Surya Sen Street crossing. I think they serve Kolkata's best tikia! Of course, you might disagree; places like Saima or Zeeshan are also famous for their tikia. Mehebub, for example, prefers Saima's tikia, and so does my friend Tanmay, whom you may know as Bongpen.
Mutton Tikia is not Shammi Kebab
Mehebub and I were chatting last night about Tikia, sparked by Tanmay's recent Tweet. He asked me to describe it, explaining that someone who hasn't tasted it might mistake it for the fancier Shammi Kebab.
The question came as I was actually making Tikia. I said, "Tikia is like the rugged hero from a romance novel - tough on the outside, but with a tender heart. It's a flavour punch, but also delicate and comforting. The sauce it swims in has its own tale to tell, distinct from the spiced meat patty itself. The crispy exterior hides a melt-in-your-mouth interior."
He nearly spit out his vodka! "Debjani, please don't tell me you still read those books! Really?"
"Yep, and I still adore Mutton Tikia. I always soak up the rich gravy with my roti first, saving the soft Tikia for last. Don't judge! You have to appreciate the difference between a quick fling and true love!"
"Woman, for your readers' sake, could you give a normal definition?" he pleaded, and I happily agreed!
What is Mutton Tikia that we eat in Kolkata?
While not as fancy as a Kebab, Kolkata's Mutton Tikia is a well-known and special meat dish. A similar version, called Tikia Kabab, exists in Bangladesh, and even the Muslims of Murshidabad have a comparable dish. However, the Kolkata version stands out because it's served in a rich gravy, which the others lack. The Tikia itself has a slightly rough outside, but the inside is incredibly soft. The meat is tender and subtly flavored with spices and a unique ingredient: Chatu or Sattu.
To make Kolkata Mutton Tikia, you'll need minced meat, Bengal gram (Cholar Dal), Bengal gram flour (Chatu), and a blend of spices. The gravy is thick, and it also features a touch of Chatu. If you're not up for making it at home, you can always order Mutton Tikia from nearby restaurants.
Mutton Tikia, a delectable Kolkata specialty Kebab, tantalizes the taste buds with its juicy, tender meaty interior. Each bite is enhanced by its savory gravy, making it an indulgent treat that all will enjoy.
Marinade the Keema with Green Papaya Paste, Onion Paste, Ginger Paste, Garlic Paste, Lemon Juice, Green Chili Paste, Kashmiri Red Chili Powder, Garam Masala Powder, and salt overnight or at least for four hours.
The meat may release moisture after a few hours. Take a few spoonfuls of the liquid from the meat mixture and keep that aside.
Grind the mixture using a food processor/ or mixer-grinder at medium speed for 20 seconds.
Dry roast the Gram Flour aka Chatu.
Now add gram flour to the mixture in batches until the mixture is sticky and can be shaped in the form of a disk. Keep 1 Tsp. gram flour in reserve.
If the mixture turned stiff, add the liquid preserved.
Make palm-sized disks from the mixture and brush each with little oil.
Heat the oil and ghee in a flat pan and keep the flame on the lower side once the oil is sufficiently hot.
Keep 1 Tbsp. Oil in reserve.
Sprinkle Gram flour over the disks. this will help to create the rough outer crust.
Now place the meat disks over the oil and keep some gaps in between.
Shallow fry the meat disks and brush with oil in between.
The flame must be on the lower side.
Fry from both sides.
To Make the Gravy and finish the dish:
Dry roast the gram flour in a pan until it emits a nutty aroma.
Now heat the oil along with Ghee in a Flat pan
Temper the oil with Dry Red Chili: 1Cinnamon Stick, Clove, Black Cardamom, Green Cardamom, and Black Peppercorn.
Add Onion paste and cook till the onion turned light brown in color.
Now add Ginger and garlic paste and cook for a minute.
Add roasted Gram Flour and mix thoroughly.
Add Mellon Seed Powder/ Charmagaj, Garam Masala Powder, Kashmiri Red Chili Powder, salt, and Mawa.
Cook till the oil leaves the edge of the mixture.
Add lemon juice followed by the Keora water to finish the gravy.
Place fried Tikia and cook for 4-5 minutes. Using a spoon scoop some gravy and pour over the Tikia.
Tikia is a delicate thing and hence calls for attention.
Notes
Mawa is optional however makes the gravy rich.
The gravy calls for extra oil. You may reduce as per taste.
Instead of Chatu/ Sattu, Besan will not work! If not available make a coarse powder of Bengal gram, Pigeon Peas (Arhar Dal/ tur Dal), and chickpeas. Take all the lentils in equal quantities.
Use a flat pan While tossing the Tikia with the gravy.
The delicate Tikia calls for attention else you get the soft kebab intact and that is, believe me, very unfortunate!
Have you tried Kolkata's Mutton Tikia Recipe from Debjanir Rannachar or have similar memories?
Do let me know how it came out if you tried it at home. Also, I would love to see a picture of the same which you can share here on [email protected]. On Instagram you can use my hashtag #debjanirrannaghar or, in addition, you can tag me at @foodofdebjani.
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I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
I'm a Corporate Social Responsibility Specialist with a keen interest in ESG, but my passion lies in food: writing about it, creating recipes, and capturing its beauty through photography! Debjanir Rannaghar began in 2009 as a space for me to share my food adventures, my experiences as a mom, and the dishes I adore cooking and eating, both at home and when exploring new places. My aim is to create recipes that are easy to understand and follow, so anyone, whether they love to cook or simply need to, can succeed. I apply the same straightforward approach to my reviews and stories. I also have a passion for food photography and strive to showcase delicious meals in a beautiful, practical, and accessible manner. Feel free to contact me at [email protected].
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