Chapli Kabab

Ingredients

FOR KEBABS
• Mutton/beef mince with fat 1 kg (800 grams mince and 200 grams fat)
• Onions 3 medium
• Garlic cloves 6
• Ginger 2 inch piece, chopped
• Green chilies 4-5
• Fresh coriander chopped, 1 handful
• Tomatoes chopped 4, seeds removed
• Coriander seeds 4 tsp
• Ajwain 1.5 tsp
• Eggs 4
• Salt to taste
• Red chili flakes 1 tsp
• Cumin powder 2 tsp
• Coriander powder 4 tsp
• Paprika powder 2 tsp
• Turmeric powder 1 tsp
• Red chili powder 1 tsp or more
• Pomegranate seeds 1 tbsp
• Garam masala 1 tsp
• Wheat flour 1 cup
• Extra fat for frying the kebabs
FOR KHATTI CHUTNEY
• Tamarind pulp 1/2 cup
• Water 1 cup
• Mint 3 tbsp
• Onion 1/2, small
• Salt to taste
• Chat masala to tatse
Preparation
1. Use a chopper to coarsely grind onions, ginger and garlic and drain excess water. Keep aside.
2. Beat the eggs and cook until half done. Keep aside.
3. Chop fresh coriander and green chilies finely. Keep aside.
4. Remove seeds from tomatoes and chop into 1 cm chunks. Keep aside.
5. Use a pestle and mortar to coarsely break coriander seeds and ajwain. Keep aside.
6. To the mince, add the drained onions ginger and garlic, scrambled eggs, green chilies fresh coriander, coriander seeds and ajwain seeds, and chopped tomatoes.
7. Now it’s time for the ground spices. Add salt, red chili powder, red chili flakes, cumin powder, coriander powder, paprika powder, turmeric powder, pomegranate seeds, and wheat flour.
8. Mix everything using your hands and knead the mince for 10-12 minutes.
9. Cover and refrigerate overnight.
10. NOTE: Flavours will not develop if you do not allow the mince to marinate in the refrigerator overnight.
11. Shape into thin kebabs and place a tomato slice on top.
12. Cook in fat or oil until cooked through.
13. To make khatti chutney, mix everything and chop coarsely in a chopper.
14. Enjoy with khatti chutney, mint raita and naan!