Chapli Kebab

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the ground beef, yellow onion, tomato, green chili, ginger, garlic, egg, and cornstarch.

   Ca. 5 min.

   Kokkens note: Ensure the vegetables are very finely chopped to help the patties hold their shape.

2. 2

   Add the coriander seed, cumin seed, red chili powder, garam masala, salt, and black pepper to the bowl.

3. 3

   Mix all ingredients thoroughly by hand until well combined and slightly sticky.

   Ca. 5 min.

   Kokkens note: Overmixing can make the kebabs tough, but ensure everything is evenly distributed.

4. 4

   Divide the mixture into 8 equal portions and flatten each portion into a thin, round patty, about 1/2 inch thick.

   Ca. 5 min.

   Kokkens note: Wet your hands slightly to prevent the mixture from sticking.

5. 5

   Heat the vegetable oil in a large frying pan or skillet over medium heat.

   Ca. 2 min.

   Kokkens note: Use a pan large enough to cook a few kebabs at once without crowding.

6. 6

   Place the patties gently into the hot oil, cooking in batches if necessary to avoid overcrowding the pan.

7. 7

   Fry each side for 4-6 minutes, or until deeply golden brown and cooked through.

   Ca. 16 min.

   Kokkens note: Adjust heat as needed to prevent burning while ensuring the inside cooks evenly.

8. 8

   Remove the cooked kebabs from the pan and drain on a paper towel-lined plate to absorb excess oil.

   Ca. 2 min.

9. 9

   Garnish with fresh coriander before serving.