Spiced Meat Cutlets (Tikiya)
These savory spiced meat cutlets, known as Tikiya, are a traditional delicacy made from cooked minced meat bound with rice flour and ghee. The mixture is shaped into smooth patties and slow-fried to a deep reddish-brown perfection, creating a crisp exterior and savory interior. Uniquely designed to be enjoyed after cooling, they make an excellent travel snack or appetizer.
Ingredients
- 2 cups Cooked, spiced minced meat (lamb or chicken) (Ensure the mince is dry and well-cooked with spices before starting. Quantity estimated.)
- 1 tablespoon Lemon juice
- 1 tablespoon Ghee (solid) (For binding the mixture.)
- 1/4 cup Rice flour (Quantity estimated. Use enough to achieve a stiff dough consistency.)
- 1/2 cup Ghee (For shallow frying. Quantity estimated.)
Instructions
- 1Take the cooked, spiced minced meat in a bowl. Add the lemon juice and the tablespoon of solid ghee. Gradually mix in the rice flour and knead well until the mixture forms a stiff dough, similar in consistency to roti dough. Ensure it is smooth and pliable.
- 2Divide the mixture into small balls, slightly larger than a lime. Place each ball on your palm and flatten it with your fingers to about 1/3 inch thickness. Ensure the edges are smooth and free of cracks.
- 3Heat the ghee in a heavy-bottomed pan or skillet over low heat. Once the ghee is hot, carefully place the cutlets in the pan, leaving some space between them. Fry slowly until the bottom layer turns a deep reddish-brown color.
- 4Carefully flip the cutlets using a spatula to avoid breaking them. Fry the other side until it matches the deep color of the first side. Remove from the pan and let them cool completely. These cutlets are traditionally best enjoyed after they have cooled down.