Chapli Kabab Recipe

Chapli kababs are one of the most famous dish in traditional pakistani dishes with combination of minced meat and spices which are often made on special occasions (eid-ul-fitr, eid-ul-azha, get to gathers, parties and many other special occasions)



Chapli kababs can be made immediately or they can be stored in freezer for later use. So lets get started with the Chapli Kababs Recipe.

Ingredients

• 500 gms mutton mince/keema
• 2 tbsp coriander powder
• 2 tbsp pomegranate seeds crushed
• 2 tbsp crushed red chili flakes
• 2 tsp turmeric powder
• 2 tsp garam masala powder
• 4 tbsp besan/gram flour
• 2 tomatoes
• Salt to taste
• 3-4 green chilies
• 2 onions
• 5 tbsp coriander leaves/cilantro/hara dhaniya
• 1 egg
• oil for shallow frying

Instructions

1. Wash and clean the mutton mince thoroughly. Strain the excess water from the keema/mutton mince thoroughly. If necessary place the keema in a muslin cloth and squeeze out the excess water.
2. Now add the coriander powder, pomegranate seeds, red chili flakes, turmeric powder, garam masala powder, salt and besan and mix well.
3. Finely chop the green chili, tomato, green chili and coriander leaves. Squeeze out the water and add to the mutton mince/keema.
4. Add the egg and shape the keema into the required shape or in disc shape.
5. Place the uncooked kababs in the fridge or freezer for half an hour and shallow fry in oil till golden brown.

Tips

1. Mix everything together then refrigerate the mixture for half an hour. If you leave them too long, the tomatoes will release water and make the kababs soggy, so they will end up breaking in the oil. You can even shape the patties and place them on a tray, then stick the tray in the freezer for half an hour so they firm up. Then proceed to fry them directly from the freezer...this helps maintain their shape. :)
2. Heat a small non-stick frying pan with 2-3 inches of oil, shape the patties flat and round. Fry them on high heat first then lower the heat to medium low and continue cooking the kababs until the color is nice and dark. Turn them over carefully and cook the other side. Try not to crowd the pan, it will be easier to turn if you do 2-3 at a go. Remove and drain on kitchen towels. Drizzle some lemon juice on them before serving. Serve with onions, tomatoes and/or a salad.