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chapli kebab

CHAPLI KEBAB

Tender minced meat infused with flavourful spices which give tangy and nutty taste, shaped as a flat disc
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Servings 10 People

Equipment

  • Knife
  • Chopping board
  • mixing bowls
  • sieve
  • Ladle
  • frying pan

Ingredients
  

  • 1 kg mince (chicken, lamb, mutton or beef)
  • 400 g onions (finely Chopped)
  • 400 g tomatoes (finely chopped)
  • 2 tbsp green chillies (finely chopped)
  • 1 cup green coriander leaves (finely chopped)
  • 1 tbsp ginger paste or finely chopped
  • 1 tbsp garlic paste or finely chopped
  • 2 eggs
  • 100 g Gram flour or makai atta (maize flour or corn meal)

Dry spices

  • 1 tsp carom seeds (ajwain)
  • 3 tbsp coriander seeds (dhania)
  • 1 tbsp cumin seeds
  • Roast and dry grind together the above three dry spices in a coarse powder.
  • 1 ½ tbsp pomegranate seeds powder (anaardaana)
  • 2 tbsp crushed chilli flakes (adjust according to your preference)
  • ½ tsp black pepper powder
  • Salt to taste

Instructions
 

  • PREPARING THE MINCE:
    if you are making the mince at home from boneless meat (chicken, lamb or beef) DO NOT use the food processor. Use the mince maker. Preferably wash the meat before making the mince.
  • If you are buying the mince from the butchers make sure its run through the machine twice or thrice. If it is minced and then washed make sure it’s kept in the sieve for couple of hours so all the water gets drained properly.
  • Take a muslin cloth and squeeze the water from the onions.
  • MARINATING THE MINCE
    Make scrambed egg in a separate pan.
  • Mix salt and rub together for at least 5 mins.
  • Then mix in squeezed onions for another few minutes.
  • Mix all the ingredients in the mince really nicely. Keep mashing it with your palms to thoroughly blend all the ingredients including the scrambled eggs. This Mixing is really important to infuse all the flavours in the mince and get the desired texture . Let it marinate for at least couple of hours.
    dry spices
  • chapli kebab
  • Ready mince
  • Take small portion of the mince and flatten by placing between your palm. Use three fingers to create an impression on one side. Poke in the middle from the same side. This will prevent the kebab from blowing up. The preferable way to is to slip it in the heated pan as you make.
  • Alongside heat the oil in a frying pan to fry the kebabs.
  • Fill the pan upto the quarter level as these kebabs need shallow frying. Lightly wet your palm with water and take a small portion to make a flat disc and dip in the heated oil.
  • Keep the flame high for the first 2-3 minutes, flip them to other side and cook for another 2-3 mins. Do not over cook as the kebabs will become dry from inside.
  • We are looking for a juicy inside and a crispy outer layer
  • Ready to serve with mint chutney and naan !