Chapli Kebaab

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

Wash, drain & beat mince well until smooth.

Add all the spices and mix well.

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

Heat oil and fry kebabs until brown on both sides.

Remove from oil & drain on towelling paper.

SAUCE:

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

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

Nutrition Facts

0 servings

Serving size

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