Chappli Kebab

Originally an Afghani dish, Chappli kebab is commonly made in Pakistani or Afhgahani kitchens. To be precise, it originates from Khyber Pakhtunkhwa  province (Courtesy Malala Yousafzai fame).

The word chappli itself means flat. It is usually made of minced meat (mutton or beef), mixed with fresh spices and chopped onions n tomatoes. Whole eggs and corn meal are added for binding purposes, and not to forget, the distinct taste they give to the kebabs.

Note: For my recipe I have used wheat flour as a substitute. You can go ahead and use the corn meal itself (not corn flour).

Ingredients

Ground Mutton………………………….250 gms

Onion ………………………………………1 small; finely chopped

Tomato ……………………………………1 small; finely chopped

Ginger paste ……………………………..11/2 teaspoons

Garlic paste ……………………………….2 teaspoons

Coriander leaves ………………………1/4 cup; finely chopped

Green Chilli ……………………………..2; finely chopped

Coriander seeds ………………………..1 teaspoon

Black Salt ………………………………….1/2 teaspoon

Wheat Flour ……………………………..3-4 tablespoons

Pomegranate Powder ………………….2 teaspoons

Garam masala Powder …………………1/2 teaspoon

Egg …………………………………………..1 full large

Salt ………………………………………….seasoning

Oil ……………………………………………for frying

Method

1. Excluding the oil, mix all the above ingredients in a bowl. The mix should have a chunky consistency.
2. Let it rest for half an hour or so.
3. Portion the mix into small flat rounded patties. This measurement will give you 10-12 kebabs.
4. Heat oil in a shallow saucepan. Fry the portioned patties.
5. Serve hot with mint chutney or even ketchup. Makes for a great evening snack.