Recipe Chapli Kabab (2021)

INGREDIENTS

WHOLE SPICES

 tablespoon dried pomegranate arils(anar dana), susbtitute with dried mango powder 1½ to 2 tablespoon red chilli flakesadjust to taste

1 tablespoon cumin seeds1 tablespoon coriander seeds½ tablespoon fennel seeds(sauf) GROUND SPICES ½ tablespoon Kashmiri chilli powder(for color, substitute with paprika) 1 teaspoon red chilli powderskip for less spicy 1 teaspoon garam masala 1 teaspoon black saltor pink salt or just salt

½ teaspoon black pepper

½ teaspoon turmeric powder

FOR KABAB

½ kg mince(lamb or beef) 20-30% fat

1 cup chopped onionabout 1 large, squeeze excess water (if any) and discard1 cup cornmeal or maizemeal(makai ka atta

2 tablespoon ginger garlic past2 tablespoon chopped fresh coriander

2 tablespoon chopped green chilli

2 tablespoon butter(or clarified butter )

¾ cup chopped tomatoabout 1 tomato

Ghee or butter to fryauthentically fried in tallow

INSTRUCTIONS

FOR SPICE MIX

Roast cumin, coriander, dried pomegranate aril and fennel seed in a pan for 1 minutes until fragrant. Remove from heat
Immediately, add ground spices in the hot pan and stir for few second. Transfer spices to a food processor and crushed them lightly to get a coarse powder. Set aside.
Chapli Kabab Recipe

FOR CHAPLI KABAB

In large bowl take mince, spice mix, green chillies, ginger, garlic, onions, fresh corriander and butter, mix well. Marinate for 30 minutes.(Preferably 4-6 hours.)

Just before frying, add tomato, egg and cormeal. Mix well until mince gets a dough like consistency.

ProtipFry a small petty of kabab and do a taste test. Adjust if needed. (This step is optional.)

Roll out balls of kabab and flatten with hands.Shallow fry kabab in clarified butter or tallow for 2-3 minutes on medium flame until crispy and lighty charred.

Chapli Kabab Recipe

Notes

Store Chapli Kabab

Cooked Chapli kabab can be store in the fridge in an air-tight jar. Reheat in a covered in plate in the microwave before serving. You can also freeze it for up to 2 months.

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