Traditional Chapli Kebab
Traditional Chapli Kebab is a flavorful minced meat patty originating from the Pashtun region of Pakistan.
Ingredients
1 lb. (450 g) ground beef or lamb (Chicken, If you don’t like beef or lamb )
1 finely chopped medium onion,
2 finely chopped (without seeds) medium tomatoes,
2 finely chopped green chilies,
1/4 cup fresh chopped coriander leaves,
1/4 cup fresh chopped mint leaves,
2 tablespoons roasted gram flour (besan),
2 tablespoons cornmeal (makai ka atta)
1 tablespoon ginger-garlic paste
1 tablespoon crushed red chili flakes
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1 teaspoon garam masala powder
1 teaspoon dried pomegranate seeds
(anardana), crushed (optional)
Salt to taste
1 egg, beaten
Oil for shallow frying
Instructions
1. Prepare the Mixture:
In a large mixing bowl, combine the ground meat, chopped onion, tomatoes, green chilies, coriander leaves, and mint leaves.
Add the roasted gram flour, cornmeal, ginger-garlic paste, crushed red chili flakes, ground coriander seeds, ground cumin seeds, garam masala powder, dried pomegranate seeds (if using), and salt.
Mix everything thoroughly to comb
ine all the ingredients well.
2. Add the egg:
Add the beaten egg to the mixture and mix well.
The egg helps bind the mixture together.
3. Shape the Chapli Kebabs:
Take a small portion of the mixture and shape it into a flat, round patty, about 3-4 inches in diameter. Press gently to flatten it. Repeat with the remaining mixture, shaping all the Chapli kebabs.
4. Fry the Chapli Kebabs:
Heat oil in a shallow frying pan over medium heat. Carefully place the kebabs in the hot oil and cook for about 3-4 minutes on each side, or until they are golden brown and cooked through.
4. Drain and Serve:
Remove the fried Chapli kebabs from the pan and place them on paper towels to drain any excess oil.
Serve hot with naan or paratha, along with a side of yogurt chutney or mint raita and sliced onions and lemon wedges.
Tips:
- Make sure to finely chop the onions and tomatoes to help the Chapli kebabs hold together better.
- If the mixture feels too wet or loose, you can add a bit more roasted gram flour or cornmeal to achieve the desired consistency.
- For a spicier version, increase the amount of green chilies or add a pinch of cayenne pepper.
Enjoy your delicious and spicy Chapli Kebabs! You can also watch a video for demonstration: https://www.youtube.com/watch?v=9h9pDSHiw0c
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