Chapli Kabab Recipe

INGREDIENTS
Beef Minced Whole Coriander Seeds White Cumin Pomegranate Seeds Eggs Red Pepper Corn Flour Red Chili Red Pepper Black Pepper Mint leaves Tomato Oil or Ghee Table Salt	One Kg One tablespoon One tablespoon (fried & powdered) Two tablespoons (soaked & make thick paste) Two whole pcs Half tablespoon (powder) Two tablespoons Half tablespoon (powder) Half tablespoon Crushed One teaspoon Crushed One bunch (chopped) Two medium sized (cut in disk shape) As per required As per taste

INGREDIENTS

Beef Minced

Whole Coriander Seeds

White Cumin

Pomegranate Seeds

Eggs

Red Pepper

Corn Flour

Red Chili

Red Pepper

Black Pepper

Mint leaves

Tomato

Oil or Ghee

Table Salt

One Kg

One tablespoon

One tablespoon (fried & powdered)

Two tablespoons (soaked & make thick paste)

Two whole pcs

Half tablespoon (powder)

Two tablespoons

Half tablespoon (powder)

Half tablespoon Crushed

One teaspoon Crushed

One bunch (chopped)

Two medium sized (cut in disk shape)

As per required

As per taste

INSTRUCTIONS:
Have one kilo of minced put all herbs and green leaves as mantioned above ingredients list as: coriander seed, cumin, pomegranate seeds, egg, at this stage do not put tomato, we use it later. Mix all these ingrdients well and leave it for marination for half an hour. You may put in a fridge as well. Now take a frying pan and heat the oil. we do not deep fry the chapli kabab. Sliced the tomato in disk shaped, take a minced ball and flat it by hand palm and put one tomato slice on it as it covered the front face of the chapli kabab. Finally, fry chapli kabab on medium flame and serve it with chatinei or raita, and naan.

INSTRUCTIONS:

Have one kilo of minced put all herbs and green leaves as mantioned above ingredients list as: coriander seed, cumin, pomegranate seeds, egg, at this stage do not put tomato, we use it later.
Mix all these ingrdients well and leave it for marination for half an hour. You may put in a fridge as well.
Now take a frying pan and heat the oil. we do not deep fry the chapli kabab.
Sliced the tomato in disk shaped, take a minced ball and flat it by hand palm and put one tomato slice on it as it covered the front face of the chapli kabab.
Finally, fry chapli kabab on medium flame and serve it with chatinei or raita, and naan.

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