Ramadan Special: Rampuri Style Bhapi Kababs For Iftar

Ramadan is a time of spiritual reflection, devotion, and, of course, delicious food! Iftar, the meal to break the fast, is a special occasion where families come together to enjoy rich and flavorful dishes. Among the many Ramadan delicacies, Rampuri-style Bhapi Kababs stand out as a mouthwatering treat. These soft, juicy, and aromatic steamed kebabs originate from Rampur, a region known for its royal Nawabi cuisine. Unlike fried kebabs, Bhapi Kababs are healthier and incredibly tender, making them a perfect addition to your Iftar menu.
What Makes Rampuri Bhapi Kababs Special?

Bhapi Kababs are distinct from traditional kebabs because they are steamed instead of being grilled or fried. This unique cooking method retains the juiciness of the meat while infusing it with aromatic spices. The use of minced mutton or beef, combined with yogurt, roasted gram flour, and fragrant whole spices, creates a melt-in-the-mouth texture.

Ingredients:

To prepare authentic Rampuri-style Bhapi Kababs, you’ll need the following:

500g minced mutton or beef (finely ground)
2 tablespoons roasted gram flour (besan)
½ cup yogurt
1 tablespoon ginger-garlic paste
1 teaspoon garam masala
1 teaspoon black pepper powder
½ teaspoon red chili powder
½ teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
2 green chilies (finely chopped)
1 small onion (finely grated)
2 tablespoons fresh coriander leaves (chopped)
Salt to taste
1 tablespoon ghee (for greasing)

Method

To prepare Rampuri-style Bhapi Kababs, start by mixing finely minced mutton or beef with yogurt, roasted gram flour, and a blend of aromatic spices, including garam masala, black pepper, red chili powder, turmeric, cumin, and coriander powder. Add ginger-garlic paste, grated onion, finely chopped green chilies, and fresh coriander leaves to enhance the flavors.

Mix everything thoroughly and let the mixture marinate for at least an hour to allow the spices to infuse deeply. Once marinated, grease your hands with a little ghee and shape the mixture into small, firm patties or cylindrical kababs. Next, prepare a steamer by bringing water to a boil and grease the steaming plate or use banana leaves for added aroma.

Arrange the shaped kababs in a single layer and steam them for about 15–20 minutes until fully cooked and tender. After steaming, lightly brush the kababs with ghee for an extra touch of richness. For a smoky flavor, place a piece of hot charcoal in a small bowl, add a drop of ghee, and cover the lid for a few minutes to let the smokiness infuse. Finally, serve the Bhapi Kababs hot, garnished with onion rings, lemon wedges, and fresh mint leaves, accompanied by green chutney or a yogurt dip for a delightful Iftar experience.