"Dada please pack one Mutton Tikia and two Rumali Roti. I want extra gravy too!"
As a fifteen-year-old, I was always dreaming of the delightful snack of mutton tikia and rumali roti that I could only afford once a week with my pocket money. Every time, I would beg my dad to get me one tikia, two rotis and extra gravy - a treat that would make my day!
Tikia had always been love, however, the gravy was lust! Palm-sized, rough outer-crust ( if I at all call it outer-crust); Tikia aka the Mutton Tikia was the School-time mate to me! I used to come back from the tuition classes with an earthen pot (bhnar) half-full with the Kebab-like thing, dripping in Oil (or Vanaspati) along with a few Rumali Roti.
Who has thought that there are people who possess the same emotion for the meaty Tikia and especially for the gravy? Then there's Tanmay's Tweet 🙂 . In fact, his tweet was like a kick. It reminded the entire School and college time, the limited pocket money and the days of having the first few roti with just the "Tikiar Jhol" (the gravy).
I asked him to translate it. Considering the typical Bhodrolok he is; I knew he will do that without being irritated. Not that I could not translate but the emotion is something that requires a special touch. 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.
Coming to the favorites, mine is a small joint at the crossing of Surya Sen Street (Guest Snack Bar) which according to me sells Kolkata's best Mutton Tikia. You may differ though, after all, there are known joints like Saima or Zeeshan for selling Tikia. Mehebub for that matter differs and he is in favor of Saima's Tikia and so is my friend Tanmay.
Mutton Tikia is not Shammi Kebab
Last night, I and Mehebub were discussing Tikia. Mehebub asked me to define Tikia given one who has not tasted it may confuse it with the sophisticated Shammi Kebab.
I was making the Tikia when the question came. I replied; "Tikia is like the Alpha male from the Mills and Boon. Rough yet soft; it can kick your taste bud yet it is subtle and soft. The gravy itself has a story to tell and that is different from the flattened meat disk. The rough outer layer will never show what lies within; the softness."
He almost choked the vodka he was sipping! "Debjani don't tell me you still read those shits! Mills and Boon! Really!
"Hmm and I still love the Mutton Tikia and I still prefer to finish the thick gravy first with the roti and then I enjoy the soft Tikia. Don't judge your husband! You must understand the difference between having sex and making love!"
"Woman for the sake of your readers, a normal definition if you please!" my man requested and I obliged ;)!
Kolkata's Mutton Tikia:
Flattened Meaty disk lightly very very lightly (mark the emphasis on "very) in a thick gravy is what Mutton Tikia is for you. Not as sophisticated as Kebab, yet a known and signature meat delicacy from Kolkata. Almost a similar form is available in Bangladesh as well and they call it Tikia Kabab. Even the Murshidabadi Muslims are known for a similar dish. However, in both cases, they don't toss it in gravy and that makes Kolkata's Mutton Tikia different. The outer crust of Tikia is rough while the disk is super-soft as a whole. The meat inside is buttery soft and is subtly spiced and characterized by the use of Chatu/ Sattu.
Coming to the recipe of Kolkata's Mutton Tikia calls for Mince Meat and Cholar Dal (Bengal Gram) along with Chatu (Bengal Gram Flour) along with a few spices. The gravy is a thick one and is prepared with a dash of Chatu again. Here's how you make it and in case you don't want to Make Mutton Tikia at home, you can order it from the nearby locations through Swiggy.
Mutton Tikia, a delectable Kolkata specialty Keba, tantalizes the taste buds with its juicy, tender morsels of meat. Each bite is enhanced by its savory gravy, making it an indulgent treat that all will enjoy.
Ingredients
Scale
To make the Mutton Tikia:
500g Mutton Mince Meat
1 Egg
50g Sattu / Gram Flour
1 Tbsp. Green Papaya Paste
2 Tbsp. Onion Paste
1 Tsp. Ginger Paste
2 Tsp. Garlic Paste
1 Tsp. Lemon Juice
½ Tsp. Green Chili Paste
1 Tsp. Kashmiri Red Chili Powder
1 Tsp. Garam Masala Powder
4 Tbsp. Mustard Oil
1 Tsp. Ghee
1.5 Tsp. Salt or to Taste
To make the Gravy:
2 Tbsp. Sattu/ Gram Flour
4 Tbsp. Onion Paste
1 Tsp. Ginger Paste
2 Tsp. Garlic Paste
1 Tbsp. Mellon Seed Powder/ Charmagaj
1 Tsp. Garam Masala Powder
2 Tsp. Kashmiri Red Chili Powder
3-4 drops. Keora Water
4 Tbsp. Mustard Oil
1 Tsp. Ghee
2 Tbsp. Khowa (optional)
1 Tbsp. Lemon Juice
1 Tsp. Salt or to taste
Tempering:
1 Dry Red Chili
1 Cinnamon Stick
8 Clove
1 Black Cardamom
3 Green Cardamom
10 Black Peppercorn
Instructions
To make Mutton Tikia:
Wash Mince Meat/ Keema and drain the water.
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 dolonchttrj@gmail.com. On Instagram you can use my hashtag #debjanirrannaghar or you, in addition, you can tag me at @foodofdebjani.
You can follow me on Facebook, and Twitter, Pinterest, and Instagram for updates and recipes from Debjanir Rannaghar. Furthermore, I would love to receive recipe requests and would try my best to come up with more recipes or experiences.
Here's the Gokul Pitha Recipe Pin for your Pinterest Board!
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.
Leave a Reply