Ingredients:
- For the Kababs:
- 500g minced meat (beef or lamb)
- 1 medium onion, finely chopped
- 2-3 green chilies, finely chopped (adjust to taste)
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves, chopped
- 1 tsp ginger-garlic paste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp red chili powder (adjust to taste)
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- Salt to taste
- 1 egg (optional, for binding)
- 2 tbsp cornflour or breadcrumbs (for binding)
- Oil for frying
Instructions:
- Prepare the Mixture:
- In a large bowl, combine the minced meat, chopped onion, green chilies, cilantro, mint, ginger-garlic paste, coriander powder, cumin powder, red chili powder, turmeric powder, garam masala, and salt. Mix well.
- Add Binding Agents:
- If using, add the egg and cornflour (or breadcrumbs) to the meat mixture. Mix thoroughly until well combined.
- Shape the Kababs:
- Take a handful of the mixture and shape it into round patties, about 1/2 inch thick. Flatten them slightly.
- Fry the Kababs:
- Heat oil in a frying pan over medium heat. Once hot, carefully place the kababs in the pan. Fry for about 3-4 minutes on each side or until they are golden brown and cooked through.
- Drain and Serve:
- Remove the kababs from the pan and place them on paper towels to drain excess oil.
- Garnish and Serve:
- Serve hot with naan or rice, accompanied by chutney, yogurt sauce, and salad.
Enjoy your delicious Chapli Kababs!
