Beef Chapli Kabab

Name: Beef Chapli Kabab
Total time: 900 s
Yield: 6 to 7 servings
Cuisine: Pakistani
Ingredients: 2 kg Beef mince; Chopped Onions 3large; Chopped Tomatoes 2large; 3 tbsp Ginger paste; 3 tbsp Garlic paste; Anardana half cup grinded; 3 tbsp Crushed whole zeera; 4 tbsp Crushed whole dhania; 2 tbsp Crushed red chillies; 4 Chopped Green chillies deseeded; Ghee half cup; 2 Eggs; Dhania podina half cup; 1 tbsp Haldi; 2 tbsp Butter; 3 tbsp Salt; 1/2 cup Maize or corn meal

Shamaila Sharif @cook_25088710

#meatyeid

My speciality chapli kababs are family favourite and very easy to make must try this original recipe from peshawar I use to make them on low heat and shallow fry in butter for good taste and mine were not dark in colour.

#meatyeid

Shamaila Sharif @cook_25088710

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Ingredients

15min

6 to 7 servings

2 kgBeef mince
Chopped Onions 3large
Chopped Tomatoes 2large
3 tbspGinger paste
3 tbspGarlic paste
Anardana half cup grinded
3 tbspCrushed whole zeera
4 tbspCrushed whole dhania
2 tbspCrushed red chillies
4Chopped Green chillies deseeded
Ghee half cup
2Eggs
Dhania podina half cup
1 tbspHaldi
2 tbspButter
3 tbspSalt
1/2 cupMaize or corn meal

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Steps

15min

1

In a bowl mix ginger garlic paste along with qeema and spices one by one. crushed anardana and whole dhania.
2

Now add all spices in meat and mix with hands
3

Now add onions and tomatoes in it leave for 5mins and make kababs patting with your palm not too large not too small medium
4

Add eggs ghee and maize flour too and make kababs as mention above
5

I use butter for frying use 2tbsp and low Heat fry them fir 10 to 15mins max your juicy kebabs are Ready enjoy with naan or chapati..make sure fry with less oil not too much no deep fry.
6

In 2kg beef mince I made 15 kababs and freeze them in ziplock bag before frying take them out for 5mins or microwave them for 2min and fry.