Peshwari chapli kabab

Name: Peshwari chapli kabab
Total time: 1800 s
Yield: 4-5 persons
Cuisine: American
Ingredients: 1/2 kg beef qeema (ground beef); to taste salt; 1 tsp red chili powder, or to taste; 1 tbsp coriander seeds, slightly pounded; 1 tsp zeera; 3 eggs: 1 for binding and 2 to make scrambled eggs & add in qeema; 1 large onion, finely chopped; 2 large tomatoes, finely chopped; 1-1/2 tbsp ginger and garlic paste; 2 tbsp besan; 1/2 bunch green coriander, finely chopped; 3 to 4 green chilis, chopped; 1 extra tomato, sliced lengthwise; 2 tbsp anaar daana, slightly pounded

Tania Anjum Qureshi @cook_16382685

It’s our family hit...... Peshawari Chapli Kabab at its best
#Foodiesoftheworld
#foodiesoftheworld

Tania Anjum Qureshi @cook_16382685

It’s our family hit...... Peshawari Chapli Kabab at its best
#Foodiesoftheworld
#foodiesoftheworld

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Ingredients

25-30 minutes

4-5 persons

1/2 kgbeef qeema (ground beef)
to tastesalt
1 tspred chili powder, or to taste
1 tbspcoriander seeds, slightly pounded
1 tspzeera
3eggs: 1 for binding and 2 to make scrambled eggs & add in qeema
1large onion, finely chopped
2large tomatoes, finely chopped
1-1/2 tbspginger and garlic paste
2 tbspbesan
1/2 bunchgreen coriander, finely chopped
3 to 4green chilis, chopped
1extra tomato, sliced lengthwise
2 tbspanaar daana, slightly pounded

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Steps

25-30 minutes

1

Mix all the dry spices with the qeema. Add tomatoes, onion, ginger-garlic paste, and mix well.
2

Add egg and besan and scrambled egg and mix well. Take some qeema in your hand and press a slice of tomato on it. Put the tomato slice side down in the frying pan and shallow fry till done. Do not over fry as it will dry the kabab.
3

Serve with naan or garlic herbed rice.