Updated: May 31, 2020
Chapli Kabab reminds me of my pregnancy with my eldest daughter. I used to have a chapli kabab for breakfast every single day. It sounds super odd but Chapli Kabab, ice cream, and French fries were a must for me daily :) To date, I cannot resist a perfectly spiced, juicy Chapli Kabab, I just don't have it for breakfast anymore.
1 lb Ground beef or chicken
2 teaspoon coriander seeds crushed
3 teaspoons cumin seed
1/2 teaspoon garam masala
2 teaspoons crushed red chilies
1 teaspoon Kashmiri red chili powder
1 teaspoon chat masala
1 teaspoon ginger paste
1 tablespoon garlic paste
2 teaspoons Anardana (dried pomegranate seeds)
1 chopped onion
1 chopped jalapeño
1 chopped tomato
1 handful chopped cilantro
1/4 cup Roasted gram flour
2 teaspoons ghee (clarified butter)
(Salt to taste)
Mix all the ingredients and form thin patties. Top with a thinly sliced tomato and shallow fry tomato side down. Don't move it for at least 4-5 minutes then flip it to the other side. These should make about 12 Chapli Kababs
Garnish your Chapli Kababs with chopped mint, cilantro, and thinly sliced onions. I love making Chapli Kabab rolls too. I roll them up in a paratha with green chutney, tamarind chutney, sliced onions, lettuce, and ketchup. It makes an insanely delicious meal.
If you like this recipe, don't forget to share it with your friends and show some love on Instagram at @asliceofgourmet. Cheers!