Chapli kabab

Name: Chapli kabab
Total time: 1800 s
Yield: 6-7 servings
Cuisine: Pakistani
Ingredients: 1/2 kg Beef mince; 2 Tomatoes; 2 medium Onion (chopped); 7-8 Green chillies chopped; half cup Coriander leaves chopped; 2 tbsp Ginger garlic paste; 3-4 tbsp Makai ka aata; 1 Egg whisked; 2 tbsp Coriander seeds crushed; 2 tbsp Pomegranate seeds (crushed); 2 tbsp Red chilli flakes; Salt to taste; 1 tbsp Zeera/Cumin (crushed); 1 tsp Turmeric powder; 1 tsp Garam masala powder; 1 tsp Dipitt hot Sauce; 1 tsp Dipitt Chipotle sauce; 1 tsp Ajwain; Oil for frying

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Ingredients

30 min

6-7 servings

1/2 kgBeef mince
2Tomatoes
2 mediumOnion (chopped)
7-8Green chillies chopped
half cupCoriander leaves chopped
2 tbspGinger garlic paste
3-4 tbspMakai ka aata
1 Egg whisked
2 tbspCoriander seeds crushed
2 tbspPomegranate seeds (crushed)
2 tbspRed chilli flakes
Salt to taste
1 tbspZeera/Cumin (crushed)
1 tspTurmeric powder
1 tspGaram masala powder
1 tspDipitt hot Sauce
1 tspDipitt Chipotle sauce
1 tspAjwain
Oil for frying

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Steps

30 min

1

In a bowl, mix all ingredients and marinate for 3 to 4 hours.
2

Grease hands with oil and make thin round shapes of marinated mince mixture.
3

Heat the oil in a big flat pan and fry your kababs from each side on medium flame.
4

Serve chapli kabab with sauce.