My most favorite Chapli kebab is a Pakistani style minced kebab, usually made from ground beef or mutton with various spices in the shape of a patty. It originates from Peshawar in northwest Pakistan.

Ingredients:

• 1 kg beef/ mutton/ lamb mince
• 2 table spoon ghee
• 1 table spoon ginger-garlic paste
• 3 table spoon finely chopped onion 2 tomatoes sliced
• 1 tea spoon chopped green chilies
• 1/2 table spoon anar Dana powder (pomogeranade seed powder)
• 1 tea spoon red chili powder/ flakes
• 1/2 tea spoon black pepper powder
• 1/2 tea spoon coarsely grounded coriander
• 1/2 tea spoon dry roasted cumin powder
• 1 tea spoon Kebab masala powder/ garam masala powder
• 1 beaten egg
• 1 chopped boiled egg
• 3 or 4 table spoon cornmeal / besan ( should be lightly fried)
• 1/4 cup chopped tomato
• 1/2 table spoon papaya paste with skin ( original recipe doesn’t require. But I find it very useful as it tenderizes the meat )
• salt to taste
• Herbs like mint ( optional)
• Ghee/ oil for shallow fry

Method:

• Marinate the meat with the ingredients mentioned. The more you marinate, the better it tastes.
• Shape the patties big as it will tend to shrink while frying.
• Heat ghee or oil and shallow fry the kebabs. Don’t fry them in too much oil as that would make the kebab’s shrink a lot.
• After putting those in the oil try to press them downwards with your palm and a tomatoes slice on the top also. That helps the kebab’s to shrink less but careful don’t burn your hand. Serve warm and enjoy!!!