Chappal Kebab Recipe #375644
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.
by lolsuz
11 min | 5 min prep
12 small patties (or more)
- 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
- Toast the cumin and coriander in a dry skillet until they start to pop, but take care not to burn them.
- 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.
- 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.
- Fry in a hot skillet in the vegetable oil until browned on both sides.
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5 stars