The kebab, known as "chapli kebab," is very well-liked in Pakistan. The meat is flattened into circles and shallow-fried after combining with a South Asian spice mixture. For an authentic look and taste, the patty's exterior must be scorched! Alternatively, serve with a side of pita bread and pickled red onions in a bun. To your lovely dish, add my traditional raita (yogurt dip)!
Ingredients
⇾frying oil
⇾1 gently beaten egg
⇾100 pounds of ground beef.
⇾1 tomato, chopped finely
⇾1 finely chopped red onion
⇾1/4 cup chopped cilantro
⇾1/4 cup chopped mint
⇾Ginger-garlic paste, 2 teaspoons
⇾2 tablespoons crushed coriander seeds
⇾1 teaspoon salt,
⇾3/4 teaspoon cumin powder
⇾3/4 teaspoon cayenne pepper, ground
⇾1/4 cup of vegetable oil, or more as necessary, for frying
⇾Two rounds of sliced tomatoes
Method
Step 1
Cooking spray a small skillet; heat over medium-high heat. Pour eggs into the skillet; cook and stir for 3 to 5 minutes, or until scrambled and set.
Step 2
Mix the scrambled egg, meat, tomato, onion, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a bowl. By hand, mix everything thoroughly. Make patties out of the mixture. Each patty will include a tomato slice in the center.
Step 3
Heat the oil in a large skillet to 375 degrees Fahrenheit (190 degrees C). Batch-cook patties in the heated oil for 4 to 6 minutes on each side, or until blackish brown.
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