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)
⅓ 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
1Wash, drain & beat mince well until smooth.
2Add all the spices and mix well.
3Shape into flat round patties 1 cm thick and 6 cm wide (Patties must be very flat).
4Heat oil and fry kebabs until brown on both sides.
5Remove from oil & drain on towelling paper.
SAUCE:
6Heat oil or butter for sauce, add dhania, pepper and sesame seeds.
7Let 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)
⅓ 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
1Wash, drain & beat mince well until smooth.
2Add all the spices and mix well.
3Shape into flat round patties 1 cm thick and 6 cm wide (Patties must be very flat).
4Heat oil and fry kebabs until brown on both sides.
5Remove from oil & drain on towelling paper.
SAUCE:
6Heat oil or butter for sauce, add dhania, pepper and sesame seeds.
7Let sizzle for 2-3 seconds, pour over kebabs before serving
