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Chapli kebab | iFood Chef

Chapli kebab

Ingridients-

mutton mince.          -1/2 kg

raw papaya paste.       -1tea sp

crushed roasted coriender seed.      -1 tea sp

crushed roasted fennel seed.             -1 tea sp

roasted chilli flacks.                             -1 tea sp

garam masala.                                       -1 tea sp

chopped green coriender.                  -1 cup

chopped onion.                                    -2

chopped green chilli.                         -4-5

ginger paste.                                        -1 tea sp

garlic paste.                                          -1 tea sp

Eggs.                                                      -2

salt.                                                        – according to taste

oil.                                                         – shallow fry

 

 

Method-

first, mix the raw papaya paste and ginger – garlic paste in mutton mince by your hands very well.keep this mixture just for 10 -15 mints.

after that- mix in this other ingrideints , garam masala,crushed coriender seed,fennel seed,chilli flacks,chopped coriender,chopped onion,chopped green chilli,and salt.

make sure that all the ingrideints could mix up in mutton mince  completely, so that, mutton mince could take all the flavours in itself.

at last – crack the eggs and whisk them in a bowl.when it whisked properly , mix this too in the mince mixture.

heat 2 table sp oil in a pan, make patty of the mixture,and fry it on low flame.when it became , little brown on one side, turn it ,

and press it with your spatula,so that the oil reach all over the patty and  kebab could cook completely.

Garnish it with lemon slice,and serve it hot with nan .

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