Chapli Kabab

Name: Chapli Kabab
Total time: 600 s
Cuisine: American
Ingredients: 250 gms Mutton mince; 1 1/2 medium Onion finely chopped; 2-3 tbsp Fresh Coriander leaves finely chopped; 1/4 cup Roasted gram flour; 1 tsp cumin powder; 1 small Tomato seedless, finely chopped; 1 tsp Red Chili flakes; 1 tsp Black pepper powder; 1 tsp Lemon juice or amchoor / dried anardana powder, optional; 1 1/2 tsp Garam masala (mixed spices); Salt to taste; 1 tbsp Whole Coriander seeds roasted and grinded coarsely; 1 tbsp Ginger Garlic paste; 3-4 small Green Chili crushed; 1 medium Egg scrambled and half cooked, optional; 1 medium Egg; Oil as required to cook the kabab

Food wishes @cook_25125357

Chapli Kabab is one of the most famous kabab in India & Pakistan. India is known for its rich culture and heritage. But when it comes to food, the curries and kababs are in another league. No meal in Indian cuisine is complete without Kabab. They have their own identity and uniqueness. A tougher stand out. So here is Chapli Kabab recipe from the abundant recipes that India has to offer. Chapli Kabab is originally from Afghanistan but widely accepted elsewhere, Specially India.

Food wishes @cook_25125357

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Ingredients

1h 10 mins

250 gmsMutton mince
1 1/2medium Onion finely chopped
2-3 tbspFresh Coriander leaves finely chopped
1/4 cupRoasted gram flour
1 tspcumin powder
1small Tomato seedless, finely chopped
1 tspRed Chili flakes
1 tspBlack pepper powder
1 tspLemon juice or amchoor / dried anardana powder, optional
1 1/2 tspGaram masala (mixed spices)
Salt to taste
1 tbspWhole Coriander seeds roasted and grinded coarsely
1 tbspGinger Garlic paste
3-4small Green Chili crushed
1medium Egg scrambled and half cooked, optional
1medium Egg
Oil as required to cook the kabab

Saved

Steps

1h 10 mins

1

Prepare by washing and straining the mince meat, squeeze out the excess water.
2

Finely chop the onion, fresh coriander, tomatoes and crush green chillies, all separately.
3

Prepare a half cooked scrambled egg with salt and pepper, set aside.
4

Start by adding salt, black pepper powder, red chilli flakes, whole coriander
seeds crushed, ginger garlic paste, green chilli, jeera powder, garam masala and roasted gram flour (besan) to mutton mince.
5

Squeeze out the excess water from the onions and add it to the mince, followed by the tomatoes, fresh coriander leaves, whole egg and the scrambled eggs.
6

Using your hand begin to mix all the ingredients until well combined. Lastly add
the lemon juice and give everything a final mix
7

Preheat a large flat non-stick pan over high flame, pour some oil allow the oil to
become hot.
8

Wet your hand with water or oil, take small portions of the mixture and then start
to shape the kabab into round flat or oval shape, using your hand.
9

Place the kabab on the pan and begin to start frying the kabab, cook the kabab for
few minutes on each side. Keep flipping at intervals.
10

Once the kabab’s are cooked, remove and place them over tissue paper and set
aside.
11

The other way to cook the kabab’s is, you can simply place a slice of tomato on one of the sides over the shaped kabab mixture and then fry them on both side until cooked.
12

Serve the hot Chapli Kabab with coriander and mint chutney.