Chapli kabab recipe | The Ultimate Chapli kabab recipe

Chapli kabab is a popular and flavorful Afghan and Pakistani minced meat patty, typically made from ground beef or mutton, seasoned with a variety of spices and herbs. Here's a detailed recipe:

Ingredients

#### For the Kababs:
- 500g ground beef or mutton (with some fat for juiciness)
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 3-4 green chilies, finely chopped
- 2 tablespoons fresh coriander leaves, chopped
- 2 tablespoons fresh mint leaves, chopped
- 1 tablespoon pomegranate seeds (anardana), optional
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon crushed red chili flakes
- 1 teaspoon garam masala powder
- 1 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon salt (adjust to taste)
- 1 egg
- 2 tablespoons gram flour (besan), roasted
- 2-3 tablespoons cornmeal (makai ka atta), optional

#### For Frying:
- Vegetable oil or ghee

Instructions

1. *Prepare the Ingredients:*
  - Dry roast the cumin and coriander seeds until fragrant, then coarsely grind them.
  - Roast the gram flour (besan) in a dry pan until it turns golden and gives off a nutty aroma. Set aside to cool.

2. *Mix the Kabab Mixture:*
  - In a large mixing bowl, combine the ground meat, chopped onion, tomatoes, green chilies, coriander leaves, mint leaves, and pomegranate seeds.
  - Add the carom seeds, ground cumin and coriander seeds, chili flakes, garam masala powder, ground black pepper, ground coriander, and salt.
  - Crack in the egg, then add the roasted gram flour and cornmeal.
  - Mix everything thoroughly with your hands until well combined. The mixture should be sticky and hold together. If it's too dry, you can add a little water or another egg; if too wet, add more gram flour or cornmeal.

3. *Shape the Kababs:*
  - Take a handful of the mixture and shape it into a flat patty, about 1/2 inch thick and 3-4 inches in diameter.
  - Repeat with the remaining mixture. You can make the kababs smaller or larger depending on your preference.

4. *Fry the Kababs:*
  - Heat a generous amount of oil or ghee in a large frying pan over medium-high heat.
  - Carefully place the kababs in the pan, making sure not to overcrowd them.
  - Fry each side for about 3-4 minutes until golden brown and crispy.
  - Once cooked, remove the kababs from the pan and drain on paper towels to remove excess oil.

5. *Serve:*
  - Chapli kababs are best served hot, with naan or pita bread, and a side of yogurt sauce, salad, or chutney.

Tips
- Ensure the meat has a good amount of fat for juiciness.
- Finely chop all vegetables to help the kababs hold together better.
- Adjust spices according to your taste preference.
- You can also bake the kababs in a preheated oven at 200°C (400°F) for about 20-25 minutes, flipping halfway through.

Enjoy your delicious, homemade Chapli kababs!