Chappal Kebab

10 ingredients
4 steps

Ingredients

  • 1 tablespoon chickpea flour
  • 1 1/2 lbs ground beef (or ground lamb)
  • 6 -7 tablespoons cilantro, chopped
  • 2 -3 green chilies, chopped fine
  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 teaspoons coriander seeds
  • 1 teaspoon ground black pepper
  • 1 1/4 teaspoons salt
  • 1/2 egg, beaten
  • 3 -4 tablespoons vegetable oil

Directions

  1. 1
    Toast the cumin and coriander in a dry skillet until they start to pop, but take care not to burn them.
  2. 2
    Put all ingredients into a big bowl and work it together with your hands, as if you were making a meatloaf. Once it has formed a workable mass, knead it for a few minutes to make the meat smoother.
  3. 3
    Press into small patties, as thin as you can possibly make them. Mine are about five inches across when they're raw, but shrink a lot during cooking. I find pressing between two sheets of cling film (Saran Wrap or similar) helps me get a really fine patty in one piece.
  4. 4
    Fry in a hot skillet in the vegetable oil until browned on both sides.

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