Ingredients
Method
Preparation
- Finely chop the onions and squeeze out the excess water. You should be left with around 300g of onions.
- Grind the coriander seeds, cumin seeds, and carom seeds into a fine powder.
- Mix the minced meat, chopped onions, ground spice powder, red chili powder, salt, and pomegranate seeds in a large bowl.
- Add the corn flour to the meat mixture and mix well.
Shaping the Kababs
- Divide the meat mixture into 8-10 portions and shape each portion into a round patty.
- Heat oil in a large frying pan over medium heat. When the oil is hot, add the patties and fry until they are golden brown and cooked through.
- Serve the Chapli Kababs hot with naan, rice, or salad. Garnish with chopped fresh coriander, sliced tomatoes, and green chilies.
- To make the dish more flavorful, you can add a few slices of tomatoes on top of the kababs while they are cooking.
- You can also serve the Chapli Kababs with a side of raita or chutney to complement the flavors.
Video
Notes
To store, refrigerate for up to 2 days or freeze for up to 2 months. Serve with naan, rice, or salad.