Saturday , May 27 2017
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Chapli Kebabs


½ Kg. mince (double minced)
2 onions – finely chopped
2 tomatoes chopped very fine
4-5 green chillies chopped
1 tsps. crushed chilly flakes
1 tsp. freshly crushed black pepper
1½tsp. coriander powder
2 tsps. ginger paste
4-5 garlic –crushed and chopped fine
few mint leaves
Small bunch of coriander
1 egg
1 tsp. dried pomegranate seeds (anardana)
1 boiled potato (mashed)
½ tsp. chaat masala
Salt to taste


Mix all together with a fork. Make balls and press to form a flat cake/patty. Keep in a refrigerator for 1 hour.

After one hour – shallow fry on both sides. Serve hot.

This is a very soft and succulent kebab. Best when served hot.