Chapli Kabab

Name: Chapli Kabab
Cuisine: Pakistani
Ingredients: 3 Pyaz (Onion); 2 Anday (Eggs) whisked; 2 tsp Cooking oil; ½ kg Beef qeema (Mince) with 30% fat (charbi); 10-12 hari mirch (Green chilli); 2 medium Tamatar (Tomato) deseeded; 1 Cup Makai ka atta (Maize flour); 2 tbsp Hara dhania (Fresh coriander) chopped; 1 tbsp Adrak lehsan paste (Ginger garlic paste); 1/2 kg chrbi; 1 tbsp Anardana (Dried pomegranate seeds) crushed; 1 tbsp Zeera powder (Cumin powder); 1 tbsp Lal mirch (Red chili) crushed; 1 & ½ tbsp Dhania (Coriander seeds) crushed; 1 & ½ tsp Ajwain (Carom seeds) crushed; 1 Anda (Egg); 1/2 tsp Kali mirch powder (Black pepper powder); 1 tsp Garam masala powder; Namak (Salt) to taste

M.Ahmad @cook_27866717

Inspired from Peshawar's famous Chapli kababs
#uroobafarman

M.Ahmad @cook_27866717

Inspired from Peshawar's famous Chapli kababs
#uroobafarman

Saved

Ingredients

3Pyaz (Onion)
2Anday (Eggs) whisked
2 tspCooking oil
½ kg Beef qeema (Mince) with 30% fat (charbi)
10-12hari mirch (Green chilli)
2 mediumTamatar (Tomato) deseeded
1 CupMakai ka atta (Maize flour)
2 tbspHara dhania (Fresh coriander) chopped
1 tbspAdrak lehsan paste (Ginger garlic paste)
1/2 kgchrbi
1 tbspAnardana (Dried pomegranate seeds) crushed
1 tbspZeera powder (Cumin powder)
1 tbspLal mirch (Red chili) crushed
1 & ½ tbspDhania (Coriander seeds) crushed
1 & ½ tspAjwain (Carom seeds) crushed
1Anda (Egg)
1/2 tspKali mirch powder (Black pepper powder)
1 tspGaram masala powder
Namak (Salt) to taste

Saved

Steps

1

In frying pan,add cooking oil and fry omelet from both sides & set aside.
2

In chopper,add onion and chop well then squeeze well with the help of the hand & set aside.
3

Chop green chillies & set aside.
4

In a bowl,add beef mince,grated & squeeze onion,green chilli,ginger garlic paste,fresh coriander,dried pomegranate seeds,coriander seeds,red chili crushed,cumin powder,salt,garam masala powder,carom seeds,black pepper powder and mix until well combined.
5

Add egg and maize flour and mix well.At this point you can store in refrigerator for 1 day.
6

Before frying,add tomato,cooked egg omelet and mix until well combined,cover and refrigerate for 30 minutes.
7

In frying pan,add beef fat and cover on low flame and allow fat to drain out (stir in between) and remove muscle fat trimmings & set aside
8

Dip hands in ice cold water,take a mixture,grease hands with oil and make kababs (150 gms) of equal sizes (makes 8).
9

Heat melted fat and fry chapli kababs on medium low flame until done.
10

Serve them with green chutney or ketchup.