Chapli Kebab | FoodieAtlas

Ingredients

For the Kebabs:
500 grams (1 pound) minced beef or lamb
1 large onion, finely chopped
2 tomatoes, finely chopped
1-2 green chilies, finely chopped
2 tablespoons fresh coriander leaves, chopped
1 tablespoon fresh mint leaves, chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon cumin seeds, roasted and ground
1 teaspoon coriander seeds, roasted and ground
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon crushed black pepper
1 tablespoon pomegranate seeds (anardana) or dried pomegranate powder
1 egg
Salt to taste
Oil for frying
For Garnish:
Fresh coriander leaves
Lemon wedges
Sliced onions
Green chilies, sliced

Instructions

Prepare the Mixture

In a large bowl, combine the minced beef or lamb with chopped onions, tomatoes, green chilies, coriander leaves, mint leaves, ginger paste, garlic paste, cumin seeds, coriander seeds, red chili powder, turmeric powder, garam masala, crushed black pepper, pomegranate seeds or dried pomegranate powder, and salt.

Mix everything thoroughly until well combined.

Add the egg to the mixture and mix well. This helps bind the kebabs and adds moisture.

Shape the Kebabs

Take a small portion of the mixture and shape it into a round or oval patty, about 1/2 inch thick. Flatten the patties slightly.

Repeat with the remaining mixture.

Cook the Kebabs

Heat oil in a frying pan or skillet over medium heat.

Fry the kebabs in batches, making sure not to overcrowd the pan.

Cook each kebab for about 4-5 minutes on each side or until they are well browned and cooked through.

Remove the kebabs from the pan and drain on paper towels.

Serve

Garnish with fresh coriander leaves, lemon wedges, sliced onions, and green chilies.