Chapli Kebab

Name: Chapli Kebab
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Cuisine: Indian
Ingredients: 150 g minced beef; 1 onion; 1 tomato; 1 green chilli; 2 tbsp fresh coriander; 1 egg; 2 tbsp maize flour; 1 tsp coriander seeds; 0.5 tsp cumin seeds; 1 tsp dried pomegranate seeds; 0.5 tsp dried red chilli flakes; 0.5 tsp salt; 1 tbsp ghee; 2 lemon

The flat, tomato-studded minced kebab of Peshawar, coarsely spiced with crushed coriander seed and anardana, bound with maize flour and egg, and shallow-fried on a hot tawa until the edges are lacy and crisp. Eaten hot off the pan with naan, raw onion and a squeeze of lemon.

Lunch & dinner 25g+ protein 8g+ fibre

35 min25 prep · 10 cookEasy784 kcalper serving

Method

Put 1 tsp coriander seeds, 0.5 tsp cumin seeds, 1 tsp anardana and 0.5 tsp red chilli flakes in a mortar and crush coarsely — the kebab wants gritty, visible spice, not powder. Set aside.
Finely chop 1 small onion, 1 green chilli and 2 tbsp chopped coriander. Slice 1 tomato into thin rounds about 3 mm thick; keep the two neatest rounds aside for the tops and chop the rest.
In a bowl, combine 150 g minced beef with the crushed spices, the onion, chilli, coriander and chopped tomato, then add 1 beaten egg, 2 tbsp maize flour and 0.5 tsp salt. Knead firmly with your hand for 2–3 minutes until the mixture is sticky and holds together, then cover and chill for 30 minutes so the flour absorbs the tomato juice.