A Pakistani Affair: Chapli Kabab

An Epicurean Voyage through Pakistan – Recipes from Shanaz Ramzi’s Food Prints 

Minced beef — ½ kg
Coriander seeds (coarsely ground) 2 tbsp
Whole red chillies — 1½ tbsp
Pomegranate seeds — 1 tbsp
Gram #our — 2 tbsp
Cumin — 1 tsp
Hot spices powder — ½ tbsp
Chopped onions — 2
Eggs — 3-4
Ground ginger — ½ tsp
Ground garlic — ½ tsp
Oil — to fry
Salt — to taste

Soak whole red Chillies in water; remove seeds and grind coarsely.
Mix well all ingredients with mince and keep aside for at least an hour.
Shape into big, round kebabs and fry on a Tawa.


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