Chapli Kabab Recipe
Chapli kababs are full of aromas and rich in flavor, texture, and taste. These are quite easy to make at home or outdoors.
Ingredients
- ½ kg beef mincemeat
- cooking oil (for shallow frying)
- 1 tomato (medium size) cut into slices
Marinade Ingredients
- 1 & ½ tsp crushed coriander seeds
- ¼ tsp black pepper powder
- 1 & ½ tsp salt or to taste
- ½ tsp spices mixture (garam masala)
- 2 tsp red chili flakes
- 1 tsp white cumin seeds
- 3 tsp wheat flour / corn flour
- ¼ tsp carom seeds (ajwain)
- 1 tsp crushed ginger
- 2 to 3 finely chopped fresh green chilies (seedless)
- 1 finely chopped onion (medium size)
- 1 chopped tomato (medium size)
- 2 & ½ tsp crushed dried pomegranate seeds (anardana)
Ingredients to be mixed after Marination
- 1 egg
- 3 tbsp chopped fresh coriander leaves
Instructions
Chapli Kabab Marination
- Place the mincemeat on a flat-surface plate and flatten the mince on it. Pour all the marinade ingredients over the mincemeat.
- Take crushed pomegranate seeds and divide into small portions and scatter them over the chapli kabab masala.
- Mix all the chapli kabab ingredients well by hand.
- Knead the masala well like a dough along with all its ingredients. Now refrigerate it for marination for 2 to 3 hours.
- After marination, mix an egg into the mixture along with 3 tbsp chopped fresh coriander leaves and mix the ingredients again thoroughly. Now fry the Chapli Kababs.
- If you are cooking outdoors then set the wood on fire by the time the marination is completed. Keep the flame medium by adjusting the wood.
Preparing the Kabab Patties
- Take water in a bowl. Dip your fingers into the water before making the kabab patties. Now take some portion from the masala to make the kabab patty of your desired size.First, make a meatball from the portion of meat dough and then flatten it on the palm of your hand. Cut the tomatoes into slices. We’ll embed them into the kababs. Press a tomato slice in the center of each patty.
- Place the tawa on the campfire and pour some oil for shallow frying. Let it be hot enough to fry the kababs.Before making the kababs, you can taste test on tawa or on a pan and adjust spices and salt if required.
Shallow Frying the Kabab Patties
- Place the patties on the Tawa for frying. Cook the patties until charred and the edges are crispy. It will take almost 2 to 3 minutes per side to be cooked through. Flip the sides if necessary.
- Shift the fried kababs from the center of Tawa to the edges and keep them there for a few minutes. By doing this the excessive oil will drain off the kababs and it will flow towards the center.
- After keeping the kababs on the edges for some time, shift them to the serving dish. Serve with fresh tandoori naans and spicy mint-coriander chutney or raita.
