Mutthi Kebab

Mutthi Kebab by Anand Caterers Pvt. Ltd


  1. Mince – 1/2 Kg
  2. Green chilies – 4, chopped
  3. Onion – 1/2 cupchopped
  4. Salt – 1 Teaspoon
  5. Garam masala – 1 Teaspoon
  6. Raw papaya paste – 1 Tablespoon
  7. Ginger garlic paste – 1 Tablespoon
  8. Crushed red pepper – 2 Teaspoons
  9. Coriander leaves – 4 tablespoons, chopped
  10. Oil 200 gms


In a bowl mix together 1/2 kg mince with all the ingredients together and leave to stand for 30 minutes. Then take small portions in your hand, press with fingers to take the shape of your “muthi” or the fist. Shallow fry in frying pan. Serve with salad.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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