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Nutrition Facts
Serving Size 1 small patties (or more) 71g Recipe makes 12 small patties (or more))
Calories 162
Calories from Fat 110		(68%)
Amount Per Serving		%DV
	Total Fat 12.3g	18%
	Saturated Fat 3.8g	19%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.5g
Cholesterol 47mg		15%
Sodium 284mg		11%
Potassium 212mg		6%
Total Carbohydrate 1.4g		0%
	Dietary Fiber 0.4g	1%
	Sugars 0.5g
Protein 11.2g		22%
how is this calculated?

Chappal Kebab

Recipe #375644 | 11 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: lolsuz
Jun 3, 2009

These are just absolutely, utterly, mouth-wateringly DELICIOUS. Serve wrapped in pita breads with tziziki sauce, some cucumber slices, and some alfalfa sprouts. The Pakistani doctor I used to work for was surprised to hear me say I cook these; and even more surprised to find my recipe is almost exactly the same as his mother's.

12 small patties (or more) (change servings and units)

Ingredients

1 tablespoon chickpea flour
1 1/2 lbs ground beef (or ground lamb)
6-7 tablespoons cilantro, chopped
2-3 green chilies, chopped fine
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons coriander seeds
1 teaspoon ground black pepper
1 1/4 teaspoons salt
1/2 egg, beaten
3-4 tablespoons vegetable oil

Directions

1
Toast the cumin and coriander in a dry skillet until they start to pop, but take care not to burn them.
2
Put all ingredients into a big bowl and work it together with your hands, as if you were making a meatloaf. Once it has formed a workable mass, knead it for a few minutes to make the meat smoother.
3
Press into small patties, as thin as you can possibly make them. Mine are about five inches across when they're raw, but shrink a lot during cooking. I find pressing between two sheets of cling film (Saran Wrap or similar) helps me get a really fine patty in one piece.
4
Fry in a hot skillet in the vegetable oil until browned on both sides.