Sunday 5 August 2012

Spicy, juicy XL Chappli Kababs/Mincemeat Patties

Chapplis are famous beef patties belonging to Peshawar Pakistan and also Afghanistan. They are originally made with really greasy fat meat and many use extra fat to make them juicy and soft. The scrambled eggs gives it a classic touch. It's a good rich meal and eaten very heartily :)

Many ways and styles to make them, all different taste and spices:) But the main out put is the same "They are adorable and yummmyz"

700 Gram minced meat
3 eggs (scrambled)
2 large onion crushed
2pring onions fine chopped
½ bunch fresh coriander
1tbs fresh crushed garlic
1ts fresh grated ginger
2tbs oil
1-2 small seedless cubed tomato
Puree of 2 Tomatoes

1tsp Salt
1tsp Red chili flakes
½ tsp Garam masala
1tspWhite roasted zeera powde
1 ½ tbs crushed coriander seeds
2 pinches baking powder
1tsp rice flour (grind plain rice till very fine)

-beat the 3 eggs and make a soft scrambled egg and let aside
-Mix all ingredients into the minced meat, with all the spices and knead well with hands.
-This will be a bit softer and will seem loose because of tomatoes but it is good as we have to spread it later
-now add in the scrambled eggs and mix all gently
-Make a bit thick sized kababs and place them in the fryin pan and then spread more with your fingers, and fry them on a slight high heat.
-Don’t keep pricking them while frying as all the juices will release and they may become hard
-They will shrink while frying so try making them your palm size.
-sprinkle fresh lemon juice before u serve
-Serve with salad and chutney!!!

No comments:

Post a Comment