Resha Kabab Recipe

Resha Kabab Recipe
Resha Kabab Recipe

Resha Kabab Recipe

2 from 1 vote
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course BBQ
Calories 500 kcal


  • ½ kg Boneless Beef
  • 2 qty Potatoes (2 medium sized)
  • 1 ½ tbsp Ginger Garlic Paste
  • 1 tbsp Yogurt
  • 1 tbsp Green Chili paste (or according to taste)
  • 4 to 5 qty (Grind 4-5 green chilies to form a paste)
  • 1 tbsp Kashmiri chili powder or (Red chilli powder ½ tbsp)
  • 1 tsp Turmeric - 1 teaspoon
  • 1 tsp Red Chili Flakes (or according to taste)
  • Salt According to taste
  • ½ tsp Black Pepper (or according to taste)
  • ½ cup Fresh Coriander
  • 1 qty Egg (beat with a dash of salt)
  • Breadcrumbs as required
  • Oil for frying


  • Take a big pot. Add potatoes,  water and a little amount of salt. Boil the potatoes until completely tender. Peel and mash them. Add some salt and pepper to taste and keep aside. 
  • Now in another pot add boneless beef, ginger-garlic paste, green chili paste, salt, turmeric, red chili flakes, yogurt and a good amount of water.
  • Cover and cook on a low flame until beef tenders.
  • Once cooked, turn the flame to high and let all the water dries.
  • Now take out the beef and shred it with the help of spoon / fork or electrical mixer / beater . Do not use grinder or chopper it as it won’t give the perfect RAISHA texture.
  • Mix the shredded beef with mashed potatoes. Add fresh coriander and adjust salt and pepper to taste. Mix well. Now the mixture for your Raisha Kebab is ready.
  • The next step is to make kebabs.
  • I made it in an oval shape, you can make them in any shape of your choice.
  • In a bowl, break an egg and lightly whisk it with a little amount of salt.
  • Dip your kebab in egg and then roll it in bread crumbs. Make sure to coat it well from all the sides.
  • Heat oil in a wok on a medium-high flame.
  • Slowly add kebabs one by one in hot oil. Do not overfill the wok as this would break your kebabs or ruin their texture.
  • Fry them till golden brown.
  • Take them out and serve hot with Ketchup or any chutney of your choice.


  • You can make these Kebabs in a round patty shape as well like Shami Kebabs
  • You can freeze these kebabs for up to 2 months, but do not give them an oval shape. Shape them like a patty and do not coat with eggs or bread crumbs. When you want to fry take them out, coat them with egg and bread crumbs and shallow fry directly like Shami Kebabs.
  • If you are deep-frying them, don’t add more than 2 to 3 kebabs at once.
  • You can make these Kebabs with Beef, Mutton or Chicken.
  • I used beef because it gives the most tender and juicy flavor.
Keyword kabab, RESHA, resha kabab

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