Servings : Makes 12-15 kababs
Utterly delicious kababs that are soft and moist. They taste awesome with a side of salad or tomatoes and onions and some lemon squeezed on top! YUM!
- 500 gm minced beef, all water squeezed out completely
- 1 egg, lightly beaten
- 1 egg, lightly cooked/scrambled with 1 tbsp. butter, then cooled
- 1 finely chopped onion
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 2 green chillies, chopped
- 1/2 tsp. red chilli flakes (optional)
- 1/4 tsp. garlic paste
- 1/4 tsp. ginger paste
- 2 medium tomatoes, seeds removed then chopped
- salt to taste
- 1/2 tsp black pepper powder
- 2 tbsp. fresh coriander leaves
- 2-3 tbsp. cornmeal, rice flour or breadcrumbs
Mix everything together then refrigerate the mixture for half an hour. If you leave them too long, the tomatoes will release water and make the kababs soggy, so they will end up breaking in the oil. You can even shape the patties and place them on a tray, then stick the tray in the freezer for half an hour so they firm up. Then proceed to fry them directly from the freezer…this helps maintain their shape. 🙂
Heat a small non-stick frying pan with 2-3 inches of oil, shape the patties flat and round. Fry them on high heat first then lower the heat to medium low and continue cooking the kababs until the color is nice and dark. Turn them over carefully and cook the other side. Try not to crowd the pan, it will be easier to turn if you do 2-3 at a go. Remove and drain on kitchen towels. Drizzle some lemon juice on them before serving. Serve with onions, tomatoes and/or a salad.
Have just come across your
Have just come across your website and your recipes look promising….hope to try a few. What brought me here was my search for an authentic version of the Chapli Kebab. I plan on trying this recipe but with all due respect I must agree with another viewer who expressed concern for the suggested 2-3 inches of oil needed to cook/fry the kebab. Such an amount would I believe be closer to a “deep frying” rather than a “shallow frying”.
Shallow frying is indeed the correct method especially in a home environment and this in my opinion will have the kebab/s about 50-60% submerged in the fat/oil. With the kebab approx. a quarter inch thick or slightly more …2 to 3 inches of oil would surely submerge the kebab. Unless you actually intended to indicate 2-3 cups of oil rather than inches. This would then depend on the size of the frying utensil.
Thank you for your fine work and I hope you take this note as a constructive attempt to clarify the recipe.
Love your recipes…Alhumdulillah they always turn out perfect. Pls advise if I can prepare these kababs 2 to 3 days before use and freeze them.