Gorur Mangsho Tikya Kabab (Beef Tikya Kabab)

    Tikya kababs are a treat for meat lovers. The kababs, when fried right, are chewy and juicy. Enjoy with paratha, raita and borhani.


    Dhaka, Bangladesh
    9 people made this


    • 1/2 kg of boot or chola dal, washed and soaked for 5-10 minutes
    • 1/2 kg of minced beef, washed
    • 2 gingers, peeled and sliced
    • 1 garlic, peeled and sliced
    • 1/2 cup of onion paste
    • 2 tablespoons of coriander powder, balls or paste?
    • 1 teaspoon of cumin powder
    • 4-5 cardamoms
    • 4-5 cinnamon sticks
    • 4-5 cloves
    • water as needed
    • salt as needed
    • 2 cups and 1 tablespoon of soybean oil
    • 1 cup of onions
    • 6-7 dried red chilies, chopped
    • 2 eggs
    • 1 cup of toast biscuit crumbs


    1. Drain the water out of the dal and beef.
    2. Mix the dal and beef together. Also mix in ginger and garlic slices, onion paste, coriander and cumin powders, salt, cardamoms, cinnamon and cloves.
    3. Place a saucepan on the stove. Add the mixture and pour in 4 cups of water. Sprinkle the salt, and cook until the dal boils.
    4. Drain the water out and make a paste of the mixture by grinding on a sheel pata or using a mortal pestle.
    5. Heat a separate pan with 1 tablespoon of the soybean oil. Fry the onion slices until they turn crispy golden brown. Also fry the green chilies. Set aside.
    6. Crack the eggs on to the beef mixture. Mix well with the fried onions and green chilies.
    7. Make small balls in your palm and then slightly press on one side. Then cover the balls with the biscuit crumbs.
    8. Heat a deep frying pan with 2 cups of soybean oil. Deep fry until golden brown.

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