Pakistani 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.
Ingredients
- 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
Instructions
- Add all the ingredients in mince meat and knead the mince for around 10 minutes.
- Cover the bowl and refrigerate for at least 3–4 hours (or overnight for deeper flavour). Chilling also helps the patties hold their shape while cooking.
- Roll the mixture into balls, then flatten them into thin, round patties. They may look large at first, but remember they will shrink slightly during cooking.
- Heat oil in a pan. Shallow fry on medium heat while turning the sides. Fry the patties until they’re golden brown and crispy on the outside, and cooked through on the inside – about 3–4 minutes per side.
- Serve immediately with mint chutney and naan.
Notes
- 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
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