Ingredients:
- 500 grams ground beef or mutton
- 1 medium-sized onion, finely chopped
- 2 tablespoons coriander seeds, crushed
- 2 tablespoons pomegranate seeds, crushed
- 2 teaspoons dried red chili flakes
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric powder
- 2 tablespoons ginger-garlic paste
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1 egg, beaten
- Cooking oil for frying
Instructions:
In a large mixing bowl, combine the ground beef or mutton with all the spices, including coriander seeds, pomegranate seeds, red chili flakes, salt, cumin seeds, garam masala, black pepper, turmeric powder, ginger-garlic paste, fresh coriander leaves, and fresh mint leaves. Mix well to ensure the spices are evenly distributed.
Add the chopped onions to the mixture and mix again. The onions will add moisture and flavor to the kababs.
Let the mixture marinate for at least 1 hour, or you can refrigerate it overnight for better flavor.
After marinating, add the beaten egg to the mixture and mix well. The egg will act as a binding agent and help hold the kababs together.
Take a small portion of the mixture and shape it into a flat, round patty. Repeat this process with the remaining mixture to make kababs of desired size. You can make them small or large, depending on your preference.
Heat some cooking oil in a large frying pan or griddle over medium heat. Once the oil is hot, carefully place the kababs in the pan, making sure not to overcrowd them.
Cook the kababs for about 4-5 minutes on each side, or until they are browned and cooked through. Flip them gently to prevent them from breaking.
Once cooked, transfer the Chapli Kababs to a serving platter lined with paper towels to absorb any excess oil.
Serve the Chapli Kababs hot with naan bread, raita (yogurt dip), or a side salad. You can also enjoy them with mint chutney or ketchup.
Enjoy your homemade Chapli Kababs!
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