Chapli Kabob

Recipe Ingredients

1/2		Finely minced beef
1		Sized onion chopped (medium)
		Salt to taste
1 teaspoon	5ml	Ginger paste
1 teaspoon	5ml	Crushed zeera
		I tbs crushed red chili
1 teaspoon	5ml	Crushed dhuniya seeds
2		Eggs*
1 teaspoon	5ml	Anardana - (dried seeds of pomogranate)
2		Green chilis chopped - up to 3
1/2 cup	20g / 0.7oz	Fresh dhuniya leaves
1 cup	62g / 2.2oz	Tomato (large)
1 cup	62g / 2.2oz	Onion sliced and fried till brown (small)
1 teaspoon	5ml	Lemon juice or vinegar
200		Makai ka atta - (corn meal)

Recipe Instructions

*Make an omelet with the 2 eggs seasoned with salt and black pepper to taste. Fry omelet very thinly and then slice it into small pieces.

Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3 hours. Then make into flat pattis and fry in a little oil.

Makes about 6 kababs.

Source:
How To Make Good Curries by Helen Lawson

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