Chapli Kabab

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.



Chapli kabab garnished with cilantro and sliced onions
Chapli Kabab (Top view)

Ingredients:

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 egg

1/4 cup Roasted gram flour

2 teaspoons ghee (clarified butter)

(Salt to taste)



Chapli kabab garnished with cilantro and onion slices
Chapli Kabab (Side view)

Method:


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.


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