KEBAB a very popular Middle Eastern dish usually made out of grilled meat and veggies seasoned with various spices and flavours. But these delicacies have spread around the world and are made in different flavours in many Eurpoean and American countries.
Kebabs are generally pieces of marinated meat or seafood skewered along with veggies and grilled.
‘Chapali Kebabs’ are named so because they are flat pattie-like, minced meat kebabs; unlike the regular skewered ones. Easy to prepare and make.
- 500 grams Chicken Mince (Kheema)
- 2 medium Onion, finely chopped
- 2 medium tomatoes, de-seeded and finely chopped
- 2 tablespoon Ginger-Garlic paste
- 1 tablespoon hung curd
- 2 green chillies , finely chopped
- Salt as per taste
- 4 tablespoon roasted chickpea flour(Besan)
- 1 teaspoon Dry mango powder (Amchur)
- 1 Egg
- 1 teaspoon Red chilli powder (laal mirch)
- 1 teaspoon coarsely ground coriander
- 1 teaspoon Garam Masala powder
- 1 teaspoon chaat masala
- 1 teaspoon cumin powder
- 1 teaspoon black pepper powder
- 4 tablespoon finely chopped Green coriander leaves
- Oil for shallow frying the kebabs
*** You can replace Amchoor with 1 teaspoon dried pomogranate(anardana)
In a large mixing bowl, take all the ingredients, except oil and mix well
Mix well and refrigerate for half an hour.
*** Refrigerate the kebab mix as soon as possible else the water released from onion and tomato will make the paste soggy
Making the CHAPALI KEBAB
Take 1 tablespoon mixture and flatten them on your palm and shape into small roundels.
Heat oil in a frypan and shallow fry the kebabs for about 5-6 minutes on each side, until they are equally browned on each side.
Serve hot along with salads, tomato ketchup and green chutney.