CHAPLI KABAB RECIPE
Ingredients:
- Minced Beef with 30% Beef fat – ½ kg (500g)
- Pomegranate Seeds (Dried) – 1 tbs Crushed
- Ginger and Garlic Paste – 1 tbs
- Cooking oil – 2 tsp
- Tomato Chopped & Deseeded – 2 Medium Size
- Eggs (whisked) – 2 Medium Size
- Red Chili (Crushed) – 1 tbs
- Coriander seeds (crushed) – 1 & ½ tbs
- Onion – 3 Medium Size
- Green Chilli – 10-12 (QTY increase of decrease according to taste)
- Fresh coriander (chopped) – 2 tbs
- Cumin powder – 1 tsp
- Salt – ½ tbs or to taste
- Garam Masala powder – 1 tsp
- Maize flour – 1 Cup
- Black pepper powder – ½ tsp
- Carom seeds (crushed) – 1 & ½ tsp
- Egg – 1 Medium Size
- Beef fat extra (optional) – ½ kg
Direction / Instructions:
- Add cooking oil to a frying pan, cook the omelet on both sides, and then set aside.
- Put the onion in a chopper and chop it finely. Using your hand, squeeze firmly and set aside.
- Chop the green chilies and put them aside.
- Beef mince, onion, green chili, ginger garlic paste, fresh coriander, dried pomegranate seeds, coriander seeds, crushed red chili, cumin powder, salt, garam masala powder, carom seeds, and black pepper powder should all be added to a bowl and mixed thoroughly.
- Add an egg to the mixed beef and thoroughly mix.
- Now, Add maize flour and give a good mix.
- You can now keep in the refrigerator for a day if you want
- Add the tomato and cooked egg omelet and stir until well combined before frying. Refrigerate, covered, for half an hour.
- Put the beef fat in a frying pan and keep it covered over low heat. Remove muscle fat trimmings and set aside after letting the fat drain out (stirring occasionally).
- Soak your hands in cold water. Take a mixture, oil your hands, and form 150 g of equal-sized kababs (makes 8).
- Cook the chapli kababs over medium-low heat with melted fat until they are cooked.
- Ready to serve with naan
