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How To Make Eid Spicy Chapli Kabab recipe by Cookcraft Delight
Ingredients:
Ground beef or lamb: 500 grams
Onion: 1 large, finely chopped
Tomato: 1 large, finely chopped
Green chilies: 2-3, finely chopped
Fresh cilantro: 1/4 cup, finely chopped
Fresh mint leaves: 1/4 cup, finely chopped
Garlic paste: 1 tablespoon
Ginger paste: 1 tablespoon
Coriander seeds: 1 tablespoon, coarsely ground
Cumin seeds: 1 tablespoon, coarsely ground
Red chili flakes: 1 tablespoon
Crushed pomegranate seeds (anardana): 1 tablespoon
Garam masala powder: 1 teaspoon
Salt: to taste
Egg: 1
Cornmeal or gram flour (besan): 2 tablespoons
Lemon juice: 1 tablespoon
Oil: for frying
Instructions:
Prepare the Ingredients:
In a large mixing bowl, combine the ground meat, finely chopped onion, tomato, green chilies, cilantro, and mint leaves.
Add Spices:
Add garlic paste, ginger paste, coarsely ground coriander seeds, cumin seeds, red chili flakes, crushed pomegranate seeds, garam masala powder, and salt. Mix well.
Bind the Mixture:
Add the egg, cornmeal or gram flour (besan), and lemon juice to the meat mixture. Mix thoroughly until all the ingredients are well combined. The mixture should be firm enough to hold its shape. If it feels too soft, you can add a little more cornmeal or gram flour.
Shape the Kababs:
Take a small portion of the mixture and shape it into a flat, round patty. Traditionally, Chapli Kababs are larger and flatter than regular kababs, so press them down gently to achieve the desired shape.
Fry the Kababs:
Heat oil in a frying pan over medium heat. Once the oil is hot, carefully place the kababs in the pan. Fry them until they are golden brown and cooked through, about 4-5 minutes on each side. Make sure not to overcrowd the pan; cook in batches if necessary.
Serve:
Once the kababs are cooked, transfer them to a paper towel-lined plate to drain excess oil. Serve hot with naan, raita (yogurt sauce), and a side salad.
Enjoy your homemade Chapli Kababs!
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