Chapli Kebaab

AuthorFood For RoyaltyCategoryDifficultyBeginner
Prep Time30 minsCook Time20 minsTotal Time50 mins
INGREDIENTS
 500 g lamb/beef mince
 1 tsp ginger/garlic
 2 tsp coriander powder
 2 tbsp chopped green dhania
 1 cup green chilli paste
 1 small grated onion
 Salt as needed
 1 tsp garam masala
 1 beaten egg
 ½ tsp black pepper
 1 tbsp lemon juice (optional)
 2 tbsp chana flour
 ½ tsp crushed chilli (red)
  cup oil for frying
SAUCE
 1 ½ tbsp oil or butter
 2 tbsp chopped green dhania
 1 sprinkle of black pepper
 1 tsp sesame seeds
Chapli Kebaab
1

Wash, drain & beat mince well until smooth.

2

Add all the spices and mix well.

3

Shape into flat round patties 1 cm thick and 6 cm wide (Patties must be very flat).

4

Heat oil and fry kebabs until brown on both sides.

5

Remove from oil & drain on towelling paper.

SAUCE:
6

Heat oil or butter for sauce, add dhania, pepper and sesame seeds.

7

Let sizzle for 2-3 seconds, pour over kebabs before serving

Ingredients

INGREDIENTS
 500 g lamb/beef mince
 1 tsp ginger/garlic
 2 tsp coriander powder
 2 tbsp chopped green dhania
 1 cup green chilli paste
 1 small grated onion
 Salt as needed
 1 tsp garam masala
 1 beaten egg
 ½ tsp black pepper
 1 tbsp lemon juice (optional)
 2 tbsp chana flour
 ½ tsp crushed chilli (red)
  cup oil for frying
SAUCE
 1 ½ tbsp oil or butter
 2 tbsp chopped green dhania
 1 sprinkle of black pepper
 1 tsp sesame seeds

Directions

Chapli Kebaab
1

Wash, drain & beat mince well until smooth.

2

Add all the spices and mix well.

3

Shape into flat round patties 1 cm thick and 6 cm wide (Patties must be very flat).

4

Heat oil and fry kebabs until brown on both sides.

5

Remove from oil & drain on towelling paper.

SAUCE:
6

Heat oil or butter for sauce, add dhania, pepper and sesame seeds.

7

Let sizzle for 2-3 seconds, pour over kebabs before serving

Chapli Kebaab

Leave a Reply

Your email address will not be published. Required fields are marked *