Chapli Kabab (Raw Minced Meat Kebabs)

Kebabs are of many types. Before I have told u the recipes of Shami kebabs, Potato Kebabs & Beef Kebabs. Now I will introduce u to its new variety! Chapli kebabs. Mostly popular in Asian countries. They are made of raw minced meat mixed with spices, instead of cooked and fried directly. Different spices & pomegranate seeds gives an awesome taste. These delicious kebabs serve perfect as a snack, starters, appetizers or main course. It can be served with mint chutney or raita or ketchup. They can also be used to make sandwiches & burgers. It gives an aromatic flavour & smells that is for sure mouth drooling :P It is also one of the ffavoritedishes made during Eid ul azha days for Muslims :) Here goes its recipe! Enjoy :)





Ingredients:

Raw Mince (Beef/Mutton Qeema)    250 gm (1/4 kg)  water squeezed out completely
Egg                                                    1/2

Onions                                               1 (chopped)

Tomato                                              1 (chopped)

Green Chili                                        1 (chopped)

Red Chili powder                               1/2 tsp

Red Chili Flakes                                1/2  tsp.

Garlic Paste                                        1/4  tsp.

Ginger Paste                                       1/4  tsp.

Salt                                                     1/2 tsp.

Cumin Powder (Zeera)                        1 tsp.

Black Pepper powder                          1/2 tsp 
Coriander Seeds                                  1 tsp
Coriander Leaves                                 1 tbsp.
Cornflour                                             1-2 tbsp
Pomegranate Seeds (Anaardana)         1 tbsp.
Whole Spices Powder (Garam Masala) 1 tsp
Oil                                                        2-3 wooden spoon

Procedure:

Take the mince which is not fat free. It should be of medium quality. Put all the ingredients in a bowl and mix all together properly and refrigerate for half an hour. Don't leave them too long cox tomatoes might leave water & they may not maintain there shape. 

Then shape the kebabs & freeze them for an hour or so, so that while frying they don't break up.

Cut a slice of tomato n place on top of kebabs.

                         Heat oil in a pan, and fry the kebabs for 5-6 minutes on medium - high heat. So that they retain the juices with in them. They will shrink in size on frying.

                            When they turn golden or nice brown color, gently flip them & fry :) 

 
                               When done, drain on paper and serve with ketchup/Chutney :)

Sending the recipe to Cooking with Sapna

Sending to:  Let's cook for Christmas event

See the collection of Meat Eid ul Azha recipes : HERE


Thanku for stopping by! Hope u enjoy this recipe :)