Egg-Free Chapli Kabab

Ingredients

• about 450 g Ground beef or mutton
• 1 medium Onion, finely chopped
• 1 medium Tomatoes, finely chopped
• 2-3 Green chilies, finely chopped
• 1 tbsp Ginger-garlic paste
• 2 tbsp Coriander leaves, chopped
• 1 tbsp Pomegranate seeds, crushed
• 2 tbsp Chickpea flour (besan)
• 1 tsp Red chili flakes
• 1 tsp Coriander powder
• 0.5 tsp Cumin powder
• 1 tsp Salt
• 4 tbsp Cooking oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 450 g ground beef or mutton, 1 medium onion finely chopped, 1 medium tomato finely chopped, 2-3 green chilies finely chopped, 1 tbsp ginger-garlic paste, 2 tbsp coriander leaves chopped, and 1 tbsp pomegranate seeds crushed.
2. 2Add the 2 tbsp chickpea flour (besan), 1 tsp red chili flakes, 1 tsp coriander powder, 0.5 tsp cumin powder, and 1 tsp salt to the bowl. Use your hands to mix everything together thoroughly until it is well combined.
3. 3Divide the mixture into 4 equal portions. Shape each portion into a flat, round patty, about 1.27 cm thick.
4. 4Place a 25.4 cm skillet over medium heat. Add the 4 tbsp cooking oil to the skillet and let it heat up until it shimmers, which should take about 1-2 minutes.
5. 5Carefully place the patties into the hot oil in the skillet. Fry the kababs for 4-5 minutes per side, until they are golden brown and the meat is cooked through. The internal temperature should reach 71°C.
6. 6Remove the cooked kababs from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve hot.

Substitutions

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