Monday, February 1, 2010

Pakistani Chapli Kabab



1. 1 kilogram of Beef (Keema) (finely minced)
2. 1 tsp. Red Chilli Powder (Pisi Lal Mirch) (crushed)
3. ½ tsp. Black Pepper (Pisi Kaali Mirch) (coarsely ground)
4. 1 tsp. Coriander (Dhania) (coarsely ground and roasted)
5. 1 tsp. Cumin Seeds (Sufaid Zeera) (roasted and finely ground)
6. 4 Green Chillies (Hari Mirch) (finely chopped)
7. 1 medium Onion (finely sliced)
8. 4 Tomatoes (finely chopped)
9. 1 bunch of Fresh Mint Leaves (Podina) (finely chopped)
10. 1 bunch of Fresh Coriander Leaves (Hara Dhania)
11. Salt (to taste)
12. 1 Egg
13. ½ cup Dalda Oil or any Cooking Oil


1. Mix all of the ingredients with minced beef and knead mixture well. Set aside for 15 to 20 minutes.

2. Take about 1 ¼ tbsp. of meat mixture in your hand. Place it in center of palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kabas should be a little bigger in size than usual round kababs.

3. Heat oil in frying pan. When oil gets hot lower heat and fry kababs until well done.

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