Gluten-Free Peshawari Chapli Kabab

Ingredients

• about 910 g Ground beef
• 1 Onion
• 1 Tomatoes
• 3 Green chilies
• 1/4 cup Cilantro
• 2 tbsp Ginger-garlic paste
• 2 tbsp Anardana (pomegranate seeds)
• 1/4 cup Chickpea flour (besan)
• 2 tsp Spices (cumin, coriander, red chili)
• 3 tbsp Oil

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

Instructions

1. 1In a large bowl, combine the about 910 g of ground beef, 1 chopped onion, 1 chopped tomato, 3 chopped green chilies, 1/4 cup chopped cilantro, 2 tbsp ginger-garlic paste, 2 tbsp anardana, 1/4 cup chickpea flour (besan), and 2 tsp spices (cumin, coriander, red chili). Mix everything together thoroughly with your hands until well combined.
2. 2Divide the mixture into 6 equal portions. Gently shape each portion into a flat, round patty, about 1.27 cm thick.
3. 3Heat 3 tbsp of oil in a large, heavy-bottomed skillet over medium-high heat (around 190.6°C or 190°C).
4. 4Carefully place the patties into the hot oil, ensuring not to overcrowd the skillet. Cook for 4-6 minutes per side, until the patties are golden brown and cooked through. The internal temperature should reach 71°C.
5. 5Remove the cooked patties from the skillet and place them on a plate lined with paper towels to drain any excess oil. Let them rest for 2 minutes.
6. 6Serve the Peshawari Chapli Kababs hot.

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