This deep fried Kebab is flavored with a fresh ground combination of whole spices, ginger and garlic, scrambled and whole egg. You also add onion, chopped tomato coriander. This flattened deep fried kebab is served with or without a slice of tomato.
For whole spices: | ||
Cardamoms | 5 | |
Star anise | 2 | |
Cinnamon stick | 1 Inch | |
Cumin seeds | 2 Teaspoon | |
Coriander seeds | 2 Teaspoon | |
Peppercorns | 1 Teaspoon | |
For chapli kebab: | ||
Chickpea flour/Gram flour | 1/2 Cup (8 tbs) | |
Eggs | 2 | |
Salt | 2 Teaspoon (or to taste) | |
Ginger garlic paste | 1 Tablespoon | |
Finely diced onion | 1 Cup (16 tbs) | |
Diced tomatoes | 1/2 Cup (8 tbs) (remove seeds and pulp) | |
Finely chopped coriander | 1/2 Cup (8 tbs) | |
Ground meat | 500 Gram (Mutton, Lamb or Beef) | |
Chilli flakes | 1 Teaspoon | |
Oil | 2 Cup (32 tbs) | |
Tomato slices | 8 |
GETTING READY:
1. Lightly toast the whole spices – cardamoms, star anise, cinnamon, cumin, coriander seeds and peppercorns and when cool grind into a fine powder.
MAKING:
2. Heat the Chick pea flour and keep aside.
3. Heat some oil and scramble one of the two eggs.
4. In a food processor, add the ground meat, salt, ginger and garlic paste. Egg and process it well.
5. Remove and add the diced onion, tomato & coriander.
6. Flatten the mixture, press in a slice of tomato(optional) and shallow fry in one side.
7. Flip over and fry on the other side.
8. Remove and drain the excess oil on some kitchen towel.
SERVING:
9. Serve and enjoy!