Chapli Kabab



650g good quality beef mince
2 large onions, cut into chunks
2 tomatoes, deseeded and cut into chunks
Handful of coriander
4 green chillies
1 tbsp Supreme Ginger Garlic Paste
2 tbsp Supreme Anar Dana (pomegranate seeds)
1 tbsp Supreme coriander seeds, slightly crushed
1 tbsp Supreme Garam Masala
1 tsp Supreme Cumin Seeds
1 tsp Supreme Chilli Powder
Salt to taste
Enough oil to shallow fry
Lemon wedges


Add onions, tomatoes, coriander and green chillies into a food processor and process until finely chopped. Add beef mince, ginger garlic paste, anar dana, coriander seeds, garam masala, cumin seeds, chilli powder and salt and process until all ingredients are well binded together. Empty into a bowl and give the mixture a good mix. Heat enough oil over high heat to shallow fry. Shape the mixture into patties and gently place in the oil. Fry them on high heat for a few minutes then lower the heat to medium-low and continue cooking the kababs until nice and charred. Turn them over carefully and cook the other side. (Cook in batches and don’t overcrowd the pan). Remove and drain on kitchen paper. Serve immediately with lemon wedges and chutney.

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