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Welcome to My City Food Secret:

Beef Chapli kabab is a form of kababs widely popular in Pakistan. Mixed together with a South Asian blend of spices, the meat is flattened into circles and shallow-fried. The patty must have a charred exterior for an authentic look and flavor! Serve in a bun with pickled red onions or with a side of pita bread. Add my traditional raita (yogurt dip) to your beautiful platter!". Mutton Chapli kabab is a form of kababs widely popular in Pakistan. Mixed together with a South Asian blend of spices, the meat is flattened into circles and shallow-fried. The patty must have a charred exterior for an authentic look and flavor! Serve in a bun with pickled red onions or with a side of pita bread. Add my traditional raita (yogurt dip) to your beautiful platter!"

Ingredients Used:

Ingredients:

-Cooking oil Half Cup
-Pyaz (Onion) 2 medium
-Hari mirch (Green chilli) 4-6
-Beef qeema (Mince) ½ kg
-Adrak lehsan paste (Ginger garlic paste) 2 tbs
-Dhania (Coriander seeds) crushed 1 tbs
-Lal mirch (Red chili) crushed 1 tbs
-Namak (Salt) ½ tbs or to taste
-Garam masala powder 1 tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Baisen ka atta (Gram flour) 1 Cup
-Tamatar (Tomato) deseeded & chopped 2 medium

Directions:

-In a bowl add beef mince, onion, green chilli, ginger garlic paste, coriander seeds, red chili crushed, salt, garam masala powder, black pepper powder and mix until well combined.
-Add Gram flour and mix well.
-At this point you can store in refrigerator for 1 day.
-Before frying add tomato, mix until well combined. Cover and refrigerate for 30 minutes.
-Dip hands in ice cold water. Take a mixture, grease hands with oil and make kababs (150 gms) of equal sizes (makes 8).
-In a frying pan add

• fry chapli kababs on medium low flame until done.

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