Best Chapli Kabab Recipe
Have you ever wondered how to make Chapli Kabab so juicy, soft, tender, spongy, succulent, and spicy? Yes! You're in the right place today; this recipe will teach you how to exactly make such Chapli Kabab.
Ingredients
- 0.4 Kg Keema
- 4 tbsp Corn Flour
- 1 Tomato (deseeded)
- 1 Chopped onions Chopped
- 3 Green Chilies
- Cilantro
- 1 tbsp Red chili powder
- 1 kabab masala (mix masala) (mix masala)
- 1 tbsp Caraway seeds
- 1 tbsp Dry coriander powder
- 1 tbsp Salt
Instructions
- Put the minced beef in a mixing bowl and add all ingredients one by one, starting with corn flour.
- Use your hands to mix the ingredients, applying palm and finger force. A cohesive, well-blended keema consistency should take 3-4 minutes. Make some extra effort in this step to make the mixture firm. If the mixture is firm, the kababs won’t break while frying.
- Now, shape the patties or tikkies. Aim for a thickness of about 1/3 inch and a width of approximately 3 inches. Avoid making them too thick or large.
- Heat oil in a pan, adding a bit of beef fat (char) for restaurant-style perfection in Chapli kababs. Use a mix of cooking oil with a few fat pieces for extra juiciness.
- Toss some tomato slices over the kababs to infuse more juiciness. Fry spices in the same oil for garnish. Flip the kababs regularly, avoiding overcooking to retain juiciness.
Video
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