Peshawari Chapli Kebab
INGREDIENTS:
Mutton Qeema with fat: 1 kg,
Corn Flour (Makai ka ata): 1/2 Cup
Onion: 200 gm chopped
Tomato: 3 seedless chopped
Fresh Mint: 1/2 Cup
Hara Dhanya: 1/2 Bunch
Hari Mirch 4 to 5 chopped
Ginger: 150 gm
Garlic : 1.5 Tbsp chopped
Red chili powder: 1 tbsp
Salt to taste
Crushed Pepper: 1 Tbsp
Crushed Coriander: 2 Tbsp
Crushed white Cumin: 1 Tbsp
Garam Masala: 1 Tbsp
Anar Dana : 1.5 tbsp
Eggs: 4 ( 3 eggs ka scramble egg bana lain) 1 egg keemay main mix ker kain
Ghee/Oil: As needed to fry.
Corn Flour (Makai ka ata): 1/2 Cup
Onion: 200 gm chopped
Tomato: 3 seedless chopped
Fresh Mint: 1/2 Cup
Hara Dhanya: 1/2 Bunch
Hari Mirch 4 to 5 chopped
Ginger: 150 gm
Garlic : 1.5 Tbsp chopped
Red chili powder: 1 tbsp
Salt to taste
Crushed Pepper: 1 Tbsp
Crushed Coriander: 2 Tbsp
Crushed white Cumin: 1 Tbsp
Garam Masala: 1 Tbsp
Anar Dana : 1.5 tbsp
Eggs: 4 ( 3 eggs ka scramble egg bana lain) 1 egg keemay main mix ker kain
Ghee/Oil: As needed to fry.
Method:
- Roast the whole coriander and cumin seeds and crush them.
- Put the mince in a bowl and add 1 egg all spices & chopped veggies
- Knead the mixture with your hands, Fry the remaining eggs and mix it in with the mince.cover with a lid and let it marinate for half an hour in the fridge.
- In a pan heat a little amount of oil.
- For making chapal kababs, take a generous amount of the mince and shape it into a flat patty.
- Lay it carefully on the pan let it cook on a low flame.
- When kebab is properly cooked from both sides, take it out and lay it on kitchen paper to drain out the excess oil.
- Continue to make more chapli kababs and serve hot.
