Chapli Kababs

Name: Chapli Kababs
Total time: 2400 s
Yield: 8 servings
Cuisine: Pakistani
Ingredients: 1 kg Beef Mince; 3 tbls Anar Dana (pomegranate seeds); 1 1/2 tbls garam masala; 5-6 green chillies; 1/4 cup gram flour; 3 tbls chilli flakes; 2 tbls coriander seeds; to taste Salt; 1 cup chopped onions; 1 cup chopped tomatoes; 1 egg; Oil for fry; Tomato slices as needed; Lemon & mint leaves (garnish)

Umme Hadi~ @cook_19287335

#MeatyEid

Umme Hadi~ @cook_19287335

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Ingredients

40 mins

8 servings

1 kgBeef Mince
3 tblsAnar Dana (pomegranate seeds)
1 1/2 tblsgaram masala
5-6green chillies
1/4 cupgram flour
3 tblschilli flakes
2 tblscoriander seeds
to tasteSalt
1 cupchopped onions
1 cupchopped tomatoes
1egg
Oil for fry
Tomato slices as needed
Lemon & mint leaves (garnish)

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Steps

40 mins

1

Dry roast gram flour till change it's colour set aside. Dry roast the Coriander seeds till popping up and set aside.
2

Soaked the pomegranate seeds (Anar Dana) for 20 minutes then drain and crushed coarsely. Set aside.
3

In a bowl, add beef mince, pomegranate crushed seeds, roasted gram flour, roasted coriander seeds, green chillies, red chilli flakes, egg, garam masala, chopped tomatoes and chopped onions.
4

Mix all the mixture and refrigerate it for 15-20 minutes.
5

Make round thick kabab and fix the tomato slice in the center of each kabab.
6

Fry chapli Kababs for 4-5 minutes from each side.
7

Chapli Kababs are ready to serve. Serve with ketchup or dahi chutney.