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✓ Junagadhi Kebabs are a delicious delicacy from my home town Junagadh, a city based in Gujrat.This recipe was a hot favourite of my grandparents and was usually made when we had guests at our place. This traditional recipe is relished by my husband and children too. Anyone who tastes these kebabs once becomes a fan. So what are you waiting for? Get into your kitchen and start preparing this wonderful and mouth watering dish immediately. Preparation Time - 20 Mins
Marinate Time - 35 to 40 Mins
Cooking Time/ Frying Time - 15 Mins
Serves - 6

Ingredients-
500 grams - Minced Meat
2 tbsp - Ginger garlic & Chilli paste
1 tbsp - Paprika powder
1/2 bunch each of - Coriander. Spring Onion & Mint Leaves finely chopped
1 tbsp - Garam Masala powder/ all purpose powder
1 tbsp - Red chilli powder
1/2 tsp - turmeric powder
1/2 tbsp - lemon juice
1 tsp - cumin powder
1 cup - Bajri flour/ Millet flour
1 tbsp - Coriander seeds coarsely ground
Salt as per taste
Oil for frying



This Recipe is from the Junagadh . The city from Gujrat. My Grandmother & Grandfather & entire family spent their lives in Gujrat they all are Very foodies & large hearted . I remember as a child whenever we had any gathering or guest coming over there were always lavish food Davat’s held and minimum 20 to 25 dishes were cooked ,pap-let fry’s se lekar bhuna mutton, samosas , biriyani, kebabs & with fried fish ,machi there was always bajra Rotis with fried fish & varieties of salads & raitas & shahi tukda , Phirni,dudh halwa etc… and a lot more to enjoy for the guest who came over . My grandma & grandfather loved feeding people & hosting guest over

Bajre kebabs also known as Junagadhi kebabs are very popular in Gujarat. They are made with ground goat meat mixed with millet flour that makes it crispy on the outside and moist on the inside. They make very good starters and can be served with sweet or spicy chutneys Or Raita’s.

Unlike Lucknowi and Hyderabadi cuisines, Ismaili or Khoja fare is relatively unknown outside its community. Like Mughlai food, it is rich and meat-centric but with discernible Gujarati influences since the Indian Ismaili community has its roots in Kutch and Saurashtra. Muthiya, for instance, is just like undhiyu except that the winter vegetables are slow-cooked with hunks of boneless mutton. It’s one of the Food Factory’s star dishes. Other traditional favourites include the Ismaili dhokla – less spongy and more spiced than the yellow dhokla – served with a feisty red Kashmiri chilli, raw garlic and fig chutney, shammi kebabs and our favourite, the Junagadhi kebab made of minced mutton with mint, garlic and whole roasted dhaniya seeds.

The three women, who moved from Kutch to Mumbai about seven years ago, were kitchen trained by Mumtaz Patel and cookbook author Mona Bawani, who were their mentors at the Bandra jamatkhana, the Ismaili place of worship, as part of an initiative by the Ismaili Helping Society.

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