Chapli Kebab

These Pakistani Kebabs are flattened and fried till crispy outside. There's lots of texture from chopped veggies and they remain juicy because of the short cooking time. Serve these with naan, mint chutney, onions for a great meal!

Course Snacks & Appetizers

Cuisine Indian, Pakistani

Diet Gluten Free, Halal

Prep Time 15

Cook Time 20

Total Time 35

Servings kebabs

Calories 267kcal

Author Richa

Ingredients

¼ cup Besan gram flour
½ cup finely chopped Onion
¼ cup finely chopped Tomato deseeded
¼ cup chopped Coriander
¼ cup chopped Mint
1 tablespoon Ginger garlic paste
2 teaspoon Red Chilli powder or paprika
1 tablespoon Coriander powder coarsely ground
1 teaspoon Jeera powder
½ teaspoon Garam masala
½ teaspoon Turmeric powder
1 tablespoon Anardana powder dried pomegranate seeds powder
1 ¼ teaspoon Salt
500 g ground Mutton goat or lamb meat
¼- ½ cup Oil

Instructions

Roast the besan in a pan on a low flame till you can start smelling the nuttiness. You’ll see the besan become slightly darker - more pinkish. Keep an eye on it or it can burn fast and keep stirring it often. Set it aside to cool.
Add all the other ingredients plus only one tablespoon of the oil (the remaining oil will be used for deep frying) to a bowl. Add the roasted besan once it's cool and mix well till the whole mixture comes together.
Refrigerate for half an hour.
When ready to cook, pour the remaining oil into a skillet. Also, rub a few drops of oil on your palms to make it easy to form the patties. Take a golf ball sized mixture on your palm and use the fingers and palm of the other hand to press it down into a flattish patty. You could also place the mixture between two pieces of parchment paper and flatten it.
Gently slide the patty in oil and cook it for 3-4 minutes on each side till crispy and deep golden brown.
Serve hot with some mint chutney.

Notes

Always roast the besan or gram flour before using it for this recipe. Roasted besan develops a lovely nutty flavour and a coarse-ish texture which helps alleviate the overall flavour of these mutton kebabs.
If you notice that your kebab mixture has become too moist, then try adding a little breadcrumbs or a boiled mashed potato. This will soak up the excess moisture and prevent the kebab from breaking apart. Be sure to adjust the salt and spice as needed.
Always fry chapli kebabs on medium heat for about 3-4 minutes on each side to make sure the kebabs fry evenly and remain tender and juicy throughout. Frying on high heat will make the outside cook faster while leaving the inside.
Always grease your hands with a few drops of oil before shaping the kebabs to avoid the meat mixture and flour from sticking to your hands.

Nutrition