Chapli kabab recipe

 

The chapli kabab is the supreme kabab. It tastes acidic and nutty and has a crunchy texture. It is flavorful and flavoured with fragrances.

Ingredients;

Fresh spices;

1 12 tablespoons of anar dana, or more if you prefer extra crunch, dried pomegranate arils

2 tablespoons of red pepper flakes, taste-tested

10 grammes of cumin seeds

Coriander seeds, 1 1/2 teaspoons

12 teaspoons optional fennel seeds

crushed spices

12 teaspoon Kashmiri chilli powder (for colour, use paprika instead)

1 teaspoon of ground ginger

1 teaspoon of pink salt, black salt, or plain salt

gramme masala powder, 1/2 tsp.

half a teaspoon of turmeric powder

as in Kabab

12 kg of ground lamb or beef 20-30% fat

1 large chopped onion, 1 cup, wring out any extra water, and discard.

1 cup maizemeal (makai ka atta), often known as cornmeal.

Ginger-garlic paste, 2 tablespoons

2 tablespoons of freshly chopped coriander

2 tablespoons of green chilli, chopped

2 tablespoons of clarified butter or butter.

1/4 cup finely diced tomato; remove any extra water.

tallow, butter, or ghee

Instructions

Spice Blend

For one minute, dry-roast fennel seed, cumin, coriander, dried pomegranate aril, and coriander in a skillet until aromatic. Get rid of the heat.

Add the ground spices to the hot pan right away and stir for a little while. Put the spices in a food processor and pulse them just enough to turn them into a coarse powder. Place aside.

Chapli kabab,

Mix the mince with the spice mixture, green peppers, ginger, garlic, onions, fresh coriander, and butter in a sizable bowl. For 30 minutes, marinate.(Ideally between 4-6 hours.)

Add the tomato, egg, and cornmeal right before frying. Mix thoroughly until the mince resembles dough.

A piece of kabab should be fried for a taste test. Adapt if necessary. (This step is not required.)

Roll out the kabab balls and flatten them with your palms.

For 2-3 minutes on a medium temperature, shallow fried kababs in clarified butter or tallow until they are crispy and lightly browned.

Notes

For this recipe, you can use ground beef, lamb, or chicken. Keep in mind, the fatter, the better. 20% to 30% fat must be present in minced or ground meat. The mince's additional fat keeps the kabab moist and tender. It also ties the kabab together and keeps it from shattering.