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Ingredients:
1/2 kg Mince meat (beef or lamb)
1/2 tsp Red chilli powder
1/2 tbsp roasted whole coriander seeds
1/2 tbsp roasted coriander seeds coarsely ground
3 green chillies chopped finely
1/4 tsp black pepper powder
1/2 tsp jeera powder
1 onion finely chopped
1/4 cup finely chopped spring onion
1½ cup finely chopped coriander leaves
1/2 cup finely chopped mint leaves
Salt as per taste
1 egg
Oil for shallow frying
1/2 kg Mince meat (beef or lamb)
1/2 tsp Red chilli powder
1/2 tbsp roasted whole coriander seeds
1/2 tbsp roasted coriander seeds coarsely ground
3 green chillies chopped finely
1/4 tsp black pepper powder
1/2 tsp jeera powder
1 onion finely chopped
1/4 cup finely chopped spring onion
1½ cup finely chopped coriander leaves
1/2 cup finely chopped mint leaves
Salt as per taste
1 egg
Oil for shallow frying
Chapli Kababs
Method
- Mix well all the ingredients in the mince except oil
- Keep aside for 1/2 hour
- Roll the mixture in round balls, approx (1½, tbsp of mixture for each ball)
- Flatten (press by palms) the balls
- Heat oil for shallow frying
- Shallow fry the kababs till golden brown from both the sides
- Serve hot with breads
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