Chapli Kabab is a Pakistani spicy mince patty flavored with dried pomegranate seeds, diced onions, tomatoes, and scrambled eggs. Charred on the outside, moist from the inside it pairs so well with flatbreads. To oomph, it up to serves with a side of pickled red onions and mint chutney.
- 500 g ground beef
- 2 tablespoon unsalted butter softened
- 1 teaspoon coriander powder
- 1 teaspoon coriander seeds coarsely crushed
- 2 teaspoon cumin powder
- 1 teaspoon red chili powder
- 1 teaspoon red chili flakes
- 1 teaspoon salt
- 2 teaspoon garam masala
- 2 tablespoon dried pomegranate seeds
- 2 tablespoon gram flour
- 2 tablespoon cornmeal
- 1 big tomato deseeded & diced
- 1 onion diced and squeezed
- 3 green chilies sliced
- 1 tablespoon ginger garlic paste
- 1 egg whisked
- 1 egg lightly scrambled
- ¼ cup fresh coriander chopped
- 2 tablespoon fresh mint chopped
- ¼ cup oil for frying
- Use ground beef that is preferably processed once. Put it in a strainer to drain any excess water.
- Add all the ingredients (see recipe card below) except tomato, onion and eggs to the mince. Mix well and let rest in the refrigerator for at least 2 hours.
- Before frying add in the eggs, tomato and onion. Form into flat kababs and set aside.
- Heat a pan with oil and fry the kabab on medium-high till brown on both sides.
- Drain oil on paper towel and serve.
How to make it
- Put the mince in a strainer and let all the liquid drain out.
- Then mix all the ingredients except the eggs, tomatoes and onions.
- Put this mixture in the fridge and let rest for at least 2 hours so that all the flavours gel together.
- Before forming kababs, lightly scramble one egg in a pan and let cool.
- Add the scrambled egg along with another whisked egg, tomatoes and onions to the ground meat mixture.
- Moisten your palm with water or grease them so that the meat doesn’t stick. Form big, flat palm-sized kababs.
- Heat oil in a frying pan and add the patties one by one. Cook on medium-high heat. Flip over when one side is brown and slightly charred. Do no over cook.
- Remove on a paper towel.
- Serve hot with green chutney, pickled onions and naan.