Chapli Kebab

Ingredients

1/2 kg Beef Mince with fat1 tsp Salt1 tsp Chilli Flakes1 tsp Garam Masala1 tsp Black Pepper1 tsp Pink Salt3 tbl.sp roasted Gram Flour1 tbl.sp whole Coriander & 1 tsp Cumin seeds (roasted & coarsely crushed)1 tbl.sp Ginger/Garlic paste1 tbl.sp melted Butter4 Green Chillies (chopped)1/4 bunch CorianderFew Mint leaves2 medium Onion finely chopped2 medium Tomato (seedless and chopped)

Preparation

1- Add all ingredients in beef mince and knead for good 10 to 15 minutes. Knead well so that meat absorb all spices, becomes softer and easy to shape.2 – If batter sticky put little oil on your palms and make flat Disc size patty.3- For chapli kababs you need a flat pan for perfect frying.5- Fry kababs on medium slow flame, each sides 2 to 3 minutes.6- Serve Hot Spicy Chicken Chapli Kababs with Mint Chutney, Raita and Salad.

Tips

1- If after Kneading mince is sticky put little oil on your palms.2- Don’t deep fry chapli kababs.3- Strained chopped onions in muslin cloth for perfect texture of Kababs.4- I don’t like pomegranate seed ( anar dana). If you want to add you can add 1 tbl.sp in 1⁄2 kg.5- Use flat pan for frying.