Chapli Kebab
Juicy and Tender Chapli kebab that are so easy to make. Perfectly spiced and packed with flavour, you will love this recipe ! These Pakistani Chapli Kebab are perfect for any occasion or barbeque.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Course Main Course
Cuisine Indian, Pakistani
1 kg Beef Mince 1 Medium Onion Finely Chopped 2 Small Tomatoe Finely Chopped 1 tbsp Green chillies finely Chopped 1 cup Coriander Finely Chopped 1 tbsp Garlic Ginger Paste 1½ tsp Salt 1 tbsp Red Chilli Powder ¼ tsp Turmeric 1 tsp Cumin Powder 1 tbsp Coriander Seeds 1 tbsp Anar Dana ( Dried Pomegranate) 1 tbsp Garam Masala 1 tsp Crushed Red Chilli 1 tbsp Butter 2 tbsp Besan ( Gram Flour) See notes 1 Egg Oil for Shallow Frying
Add all the ingredients in mince meat and knead the mince for around 10 minutes.
Put the mince in the fridge to rest for around 3-4 hours.
Grease the hand slightly with oil and shape round patties flattening them to be very thin. The kebabs shrink and get thicker after frying.
Heat oil in a pan. Shallow fry on medium heat while turning the sides.
Serve immediately with mint chutney and naan.
Gram Flour/chickpea flour or besan is essential but if unavailable use cornflour as alternative.
You can reduce the chillies according to your taste but do add a bit of each as they all have a distinct taste that adds flavour to the kebab