These fiery red Chatkara Boti Kebabs are a bold and spicy Eid delicacy, celebrated for their crisp exterior and succulent, juicy interior. Deep-fried to golden perfection and garnished with fried green chilies and curry leaves, each bite bursts with the robust flavors of chili, garlic, and aromatic spices. Whether served as a festive appetizer or the centerpiece of your Eid al-Adha table, these kebabs are a crowd-pleaser with unmistakable Desi flair.
Why You’ll Love This Recipe
This recipe captures the heart of South Asian street food with its dynamic flavors and satisfying crunch. The marinade is layered with heat, tang, and earthiness, allowing the meat to soak up intense seasoning. The addition of roasted gram flour and egg gives the kebabs their signature crispiness when fried. Paired with the fragrant crackle of curry leaves and the sharp bite of fried green chilies, Chatkara Boti Kebabs deliver on both flavor and presentation.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 500g boneless beef or mutton, cut into chunks
- 2 tbsp red chili flakes
- 1 tbsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- 1 tbsp vinegar
- 1 tbsp lemon juice
- 2 tbsp gram flour (besan), roasted
- 1 egg
- Oil, for deep frying
- Fresh green chilies and curry leaves, for garnish
Directions
- In a large bowl, mix the meat with red chili flakes, ginger-garlic paste, cumin powder, coriander powder, garam masala, salt, vinegar, and lemon juice.
- Add roasted gram flour and a beaten egg to the mixture. Mix thoroughly until each piece of meat is well coated in the marinade.
- Cover and marinate for at least 2 hours in the refrigerator, or overnight for more intense flavor.
- When ready to cook, heat oil in a deep pan over medium heat.
- Add fresh curry leaves and whole green chilies to the oil. Fry until crisp, then remove and set aside for garnish.
- Carefully add the marinated meat pieces in batches and deep fry until golden brown and fully cooked, about 6–8 minutes per batch.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve hot, garnished with the fried green chilies and curry leaves.
Servings and timing
Servings: 4 servings
Prep Time: 15 minutes
Marination Time: 2 hours
Cooking Time: 15 minutes
Total Time: 2 hours 30 minutes
Calories per serving: Approximately 320 kcal
Variations
- Grilled version: Instead of frying, grill the marinated meat skewered over charcoal for a smokier taste.
- Chicken option: Use boneless chicken thighs for a lighter version; reduce frying time accordingly.
- Air-fried option: Air fry at 375°F (190°C) for 12–15 minutes, turning halfway through.
- Add herbs: Add finely chopped mint or coriander leaves to the marinade for a fresh layer of flavor.
- Bite-sized version: Cut the meat into smaller cubes and serve with toothpicks for party platters.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the marinated raw meat in a sealed bag for up to 1 month. Thaw before frying.
- Reheating: Reheat gently in a skillet over medium heat or in an oven at 350°F (175°C) until warmed through. Avoid microwaving, as it may affect the texture.
FAQs
Can I use mutton instead of beef?
Yes, mutton works equally well and adds a richer, more traditional flavor. Adjust cooking time for tenderness.
What does gram flour do in the marinade?
Roasted gram flour helps bind the marinade to the meat and contributes to the kebab’s crispy exterior when fried.
How spicy are these kebabs?
They are moderately to highly spicy, depending on the type and quantity of chili flakes used. Adjust to taste.
Can I shallow-fry instead of deep-frying?
Yes, shallow-frying is possible, though the texture may be slightly less crisp.
Is marination overnight necessary?
Not mandatory, but overnight marination deepens the flavor and tenderizes the meat more effectively.
Can I use store-bought garam masala?
Yes, but homemade garam masala offers fresher and more aromatic results if available.
How do I prevent the meat from drying out?
Avoid over-frying and ensure oil is at the right temperature (medium heat) to seal moisture inside.
Can I make these ahead of time?
Yes, you can marinate and even fry the kebabs a day in advance. Reheat just before serving.
What can I serve with these kebabs?
Serve with green chutney, lemon wedges, naan, or paratha for a full meal.
Can I bake these instead?
Yes, bake at 400°F (200°C) for 20–25 minutes, turning once halfway, though the texture will differ from deep frying.
Conclusion
Chatkara Boti Kebabs are a celebration of bold flavors and vibrant textures—perfect for Eid al-Adha and festive gatherings. With their crisp coating, fiery seasoning, and juicy center, they make a delicious impression every time. Whether served as a standalone snack or part of a larger feast, these kebabs are guaranteed to bring the unmistakable taste of festive indulgence to your table.
PrintChatkara Boti Kebab
Fiery and flavor-packed, these Chatkara Boti Kebabs are marinated in a bold mix of chili, garlic, and spices, then deep-fried to crispy perfection—served hot with fried green chilies and curry leaves for a zesty Eid treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Pakistani
- Diet: Halal
Ingredients
- 500g boneless beef or mutton, cut into chunks
- 2 tbsp red chili flakes
- 1 tbsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- 1 tbsp vinegar
- 1 tbsp lemon juice
- 2 tbsp gram flour (besan), roasted
- 1 egg
- Oil, for deep frying
- Fresh green chilies and curry leaves, for garnish
Instructions
- In a large bowl, mix meat with red chili flakes, ginger-garlic paste, cumin, coriander, garam masala, salt, vinegar, and lemon juice.
- Add roasted gram flour and one beaten egg to the marination. Mix thoroughly until meat is well coated. Cover and marinate for at least 2 hours (or overnight for deeper flavor).
- Heat oil in a deep pan over medium heat. Fry curry leaves and whole green chilies until crisp; set aside for garnish.
- Fry the marinated boti pieces in batches until golden brown and cooked through (about 6–8 minutes).
- Remove to a paper towel-lined plate. Serve hot, garnished with fried green chilies and curry leaves.
Notes
- Marinating overnight enhances flavor and tenderness.
- Use beef for a firmer texture or mutton for more richness.
- Serve with raita or mint chutney to balance the heat.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg