Saturday, July 2, 2011


Chappli Kabab

These are traditionally heavy, with a lot of fat content. You can of course adjust according to your preference.. but the taste will differ.

I dont have exact measurements, just approx..

600 gm mince - the best taste is of beef, but mutton will do too
3 tbls ground papaya with skin
2 eggs, loosely scrambled in 3 tbls ghee
1 egg raw
1/2 tsp each of: zeera and dhania powder
1/2 tsp each crushed whole zeera and dhania
1 tbls crushed anardana - dried pomegranate seeds
red chili flakes - as per ur taste, chaplis are quite mirchi walay :)
2 large tomatoes, finely chopped
2 large onions finely chopped
green chilies, fresh mint and ginger - according to taste and preference - finely cut
1 tbsp garlic paste
2 -3 tbls corn flour/normal flour

- scramble the eggs and let them cool a bit
- add all dry spices, raw egg, papaya and flour to the mince and mix really good
- the chopped tomatoes, chilies and mint should be added just before frying, otherwise they will turn soggy and make the kababs break
- so add all spices and leave it for 10 to 15 minutes. Not longer
- just before frying, add the egg with all the ghee and the rest
- mix in, form large chapplis and fry them in moderate hot oil
- they will burn a bit - because of the tomato

serve with onion rings and all the fat that is usable in the pan..

You can leave out the fat, as I said... thats a personal matter of choice. I serve with it, so that the chapplis stay moist, but we dont eat it.. it just stays in the plate to keep the aroma in.

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