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How To Make Chapli Kebab By Chef Sadaf


May 22, 2018

PREPARATION TIME

COOKING TIME

SERVES

2-3

PREPARATION LEVEL

Easy

Utterly delicious Chapli Kababs are crispy golden on the outside and soft and moist on the inside. Try these tender and juicy meat kebabs for Ramzan/Ramadan by Chef Sadaf and do share your experience with us.

INGREDIENTS

    Mutton/Chicken/beef Mince ½ kg
    Anardana/aamchur (pomegranate seeds): 2 tablespoons
    Whole spices powder: 1 teaspoon
    Gram flour roasted: 2 tablespoons
    Green chillies chopped 3-4
    Salt to taste
    Chilli flakes: 2 teaspoons
    Coriander seeds roasted & crushed: 1 tablespoon
    Coriander leaves the ½ cup
    Onions chopped ½ cup
    Egg 1
    Butter: 2 tablespoons
    Tomatoes chopped ½ cup
    Tomato slice: 5-6
    Oil

DIRECTIONS

1. In a bowl, add mince, anardana, whole spice powder, roasted gram flour, green chillies, salt, red chilli flakes, coriander seeds, coriander leaves, onion, egg and butter. Mix well. Refrigerate mixture for 10-20 minutes.
2. Before frying add tomatoes, mix well. Make the patty and add a tomato slice on top and fry each side for 4-5 min on low flame until it done. Avoid turning sides in between.

About Sadaf HussainFollow On

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Sadaf Hussain is a MasterChef India 2016 finalist, TedX speaker and food and travel enthusiast. When he's not cooking delicious dishes for IFN Hindi, he blogs at www.foodandstreets.com.

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