These super moist Chapli Kababs are seriously yummy and juicy made with mince meat and spices.

  • 1 kg Mince meat
  • 2 Onions- finely chopped
  • 2-3 Tomatoes- finely chopped
  • 5-6 Green chillies -finely chopped as per taste
  • 2 Eggs
  • 1 tbsp Ginger and Garlic paste
  • 1 tbsp Paprika
  • 1 tbsp Coriander seeds
  • Salt to taste
  • 1 tbsp Chilli flakes
  • 1 tsp Cumin seeds
  • 3 tbsp Gram Flour (besan)
  • 1 tbsp Pomegrante powder (anardana)
  • 1 tbsp Garam masala
  • Coriander leaves-finely chopped
  • 1/2 tsp Black pepper powder
  • 2-3 tbsp Cornmeal, Rice flour or Breadcrumbs-optional
  • In a bowl add all the ingredients together and mix with your hands really well until everything is fully combined.
  • Place cling film wrap over the bowl and place in the fridge for 1/2 hour to chill. Do not leave it in the fridge too long as the tomatoes start to release their water and will make the kebabs soggy.
  • Heat some oil in a small non-stick frying pan.
  • Wet your hands with water and take a handful amount of mixture and form into flat round large patties.
  • Place the kebabs on to the frying pan and shallow fry on a high heat for approx 3-4 mins. Do not move the kebab, let it cook and form a crust and continue cooking the kababs until the color is nice and dark.
  • After about 3 mins turn the kebab over and cook again for 3-4 minutes again letting it form a crust on the other side.
  • Remove from the pan and drain on kitchen towel and drizzle some lemon juice on them before serving.
  • Serve with some mint chutney or ketchup.onions, tomatoes and/or a saladEat with naan or as a side dish.
  • Serve in a burger with a cheese slice,tomato slices,onion and salad.

Note:You can even shape the patties and place them on a tray, and place it in the freezer for half an hour so they firm up. Then proceed to fry them directly from the freezer,this helps maintain their shape. :)