Chapli Kebabs

Makes: 12-14 Kebabs

Ingredients

• 1lb ground beef (80-85% lean)

• 2 eggs, divided

• 2 medium red onions

• 2 small green chiles, chopped

• 1/2 cup cilantro, roughly chopped

• 1 tbsp minced garlic

• 1 tbsp minced ginger

• 1 tbsp crushed coriander seeds

• 1 tbsp cumin powder or seeds

• 2 tsp kosher salt

• 1 tsp garam masala

• 1 tsp ajwain (optional)

• 1/2 tsp freshly ground black pepper

• 1 tbsp chopped anaar dana (essential)

• 3 plum tomatoes, seeded and chopped

• 1 cup gram flour

• 1 cup Olive oil for frying

Instructions

Step 1 (Optional)

Fry one egg like a flat omelette with a drizzle of oil, and cool on a plate. You will crumble and combine this egg into your mixture with the tomatoes, as the last step before refrigerating.

Step 2

Process the red onion in a small food processor until finely minced. Squeeze and drain all the water from it before adding to a large bowl. Add the beef, chili, cilantro, garlic, ginger, all the spices, and combine well, using your hands. Kneading well for a few minutes with your hands, makes the mixture sticky and will help bind your kebabs. Add the egg, flour and tomatoes and knead to combine.

ESSENTIAL STEP: cover and refrigerate for 30 minutes.

Step 3

In a large skillet, add 1/2 inch of oil of medium high, and use a 1/3 cup for scooping and shaping kebabs into thin, flat patties with craggly edges (that will get deliciously crispy). Patties should be 1/4 inch thick. Frying in batches, cook for 2-3 minutes on each side, till deeply golden brown, but making sure not to get too dark, or they will overcook and get dry.

TIP: ONLY flip the kebab once to prevent breaking. So wait till you get good color on the first side.

Video Instructions: https://www.instagram.com/p/DLXo_pXMAfd/