Recipes
Indian
Chapli Kebab

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.

Mains 25g+ protein 8g+ fibre

35 min25 prep · 10 cookEasy784 kcalper serving

Instructions

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.