Chapli Kababs

These spicy and mouth watering kababs are among the famous traditional dishes of Pakistan. The word Chapli comes from the Pashto word Chaprikh which means flat. It is prepared flat and round and served with naan. The kabab originates from Mardan and is a common dish in Pashtun cuisine. Chapli Kabab is made of minced meat or chicken, onions, tomatoes, green chilies, coriander seeds, cumin seeds, salt, black pepper, lemon juice or pomegranate seeds, eggs, cornmeal and coriander leaves....

Ingredients:

½ kg minced meat (you can use lamb, beef or chicken)

1 medium onion

2 large green onions chopped

1 tbsp ginger garlic paste

2 medium tomatoes (deseeded and finely chopped)

3 chopped green chilies

Hand full of chopped green coriander

1 egg

1tsp salt

1 tsp red chili flakes

½ tsp black pepper powder

1 tbsp crushed red chilies

1 tsp crushed cumin seeds

1 tsp crushed coriander seeds

1tsp crushed anardana/dried pomegranate seeds (optional)

2-3 tbsp cornmeal (not corn flour) or you can also use gram flour

½ cup Oil for frying

Method:

1) Add all the spices, chopped coriander and green chilies to the minced meat and mix it well with your hands until every thing is well combined, let it rest for half an hour.

2) Roll the mixture in to 8 round balls, flatten the balls by pressing between your palms. 

3) Heat oil in a non stick frying pan, and shallow fry the patties until cooked on both sides. You can eat the chapli kababs as it is, or serve them with naan, salad and mint raita.