Chapli Kebab

Ingredients

• 500g beef mince
• 1 onion, finely chopped
• 2 green chillies, chopped
• Handful coriander
• 2 tbsp pomegranate seeds (dried or fresh)
• 1 tbsp coarse coriander seeds, crushed
• 1 tsp cumin
• 1 tsp chilli flakes
• 1 tomato, finely chopped
• 1 egg
• 2 tbsp gram flour
• Salt
• Oil for shallow frying

Instructions

1. Mix all the ingredients except the oil and knead for a couple of minutes.
2. Rest 20 minutes so the flavours meld.
3. Shape into wide, thin flat patties.
4. Shallow-fry in oil over medium heat until deep golden and crisp on both sides.
5. Drain on paper.

Serving suggestions

• Serve with naan, onion rings and lemon.

Storage & reheating

Cooked kebabs keep 3 days; uncooked freeze well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions