How to make Peshawari Chapli Kabab
1 Kg Beef Mince
2 Tbsp Red Chilli (crushed)
5 Tbsp Crushed Dried Pomegranate Seeds (anardana)
3 Chopped Tomatoes
3 Eggs (fry 2 eggs then cut into little pieces.. mix 1 raw egg and 2 fried eggs together in mince mixture)
Salt (as per your taste)
2 Tbsp Garlic and Ginger Paste
2 Tbsp Coriander (Crushed)
1/2 Bunch Chopped Coriander Leaves
5-6 Chopped Green Chilies
2 Medium SizedOnions (chopped)
2 Tbsp Crushed Cumin
1/2 Cup Green Onions (Spring Onions)
1 Tbsp Garam Masala Powder
2 Tbsp Butter
6 Tbsp Corn Flour
1 Cup Oil for frying
1 Large Tomato (sliced)
In a bowl, mix together mince ( qeema), butter, crushed red chilli, crushed coriander seeds, crushed cumin seeds, crushed pomegranate seeds, corn flour, 2eggs (fried and chopped), chopped onion, green chillies chopped, coriander leaves chopped, salt ,garam masala, tomatoes, the uncooked egg and mix well.
Keep aside for 1 hour, shape into big flat kababs, shallow fry in oil or ghee. Don’t forget to fix a slice of tomato onto each kabab before frying. Fry till light golden in color.
The delicious peshawri chapli kababs are ready to be served with dahi ki chunti and puri.