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Chapli Kababs

Chapli Kababs

Indian dishes are rich in flavour, texture, and aroma, and most of this can be accredited to the assortment of spices used. Although most spices can be found in local supermarkets, some might only be available at South Asian grocery stores. If you are unable to find a certain spice or ingredient, simply omit it. It might change the taste slightly, but the essence of the dish will remain intact. Adjust the recipes to suit your tastes and make them your own… Happy cooking!

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Ingredients

1
lb(s) minced beef (about 20% fat)
3
cup onions, finely chopped
2
cup tomatoes, finely chopped
2
Tbsp ginger, crushed
2
Tbsp garlic, crushed
1
egg
2
Tbsp green chillies, finely chopped
2
Tbsp coriander, finely chopped
1
Tbsp crushed chilli flakes
1
Tbsp salt
1
tsp garam masala
1
tsp cumin powder
1
Tbsp coriander seeds
2
Tbsp pomegranate seeds, crushed
2
Tbsp whole wheat flour
1
tomato, sliced
1
cup oil, in a bowl
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Directions

Step 1

Mix all ingredients except sliced tomatoes and oil in a large bowl. Refrigerate 1 hour to marinate.

Step 2

Dipping fingers in oil, pull out about 1 cup portions of meat mixture and form into a ball.

Step 3

Spread a light layer of oil in circle on working space, about the width of your hand.

Step 4

Put meat mixture ball on oiled surface and pat down into a ½ thick, wide, round patty.

Step 5

Gently press 1 slice of tomato in middle of patty.

Step 6

Heat oil in pan. Gently lift meat patty off work space and place tomato side up in pan. Cook until golden from bottom and gently flip over. Cook for a few more minutes until golden and cooked through. Take out onto paper towels in a plate. Let drain for a few moments before serving.

Step 7

Note: Ideally served with naan bread and raita (yogurt condiment).

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