Chapli kebabs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 500g beef or lamb mince
- 1 tsp ground black pepper
- 1 tsp chilli flakes
- 2 chillies, finely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 medium onion, finely chopped
- 5 spring onions, finely chopped
- 50g breadcrumbs (around 1 slice of bread)
- 1 large tomato, chopped into small pieces
- 5g mint, finely chopped
- 5g coriander, finely chopped
- neutral oil, such as vegetable or sunflower, for shaping and deep-frying
- raita, naan and lemon wedges, to serve (optional)
Method
- STEP 1
Heat a small frying pan over a low heat and toast the coriander and cumin seeds for 3 mins until fragrant. Crush gently using a pestle and mortar.
- STEP 2
Put the mince in a bowl and add the crushed coriander and cumin, black pepper, a good pinch of salt, chilli flakes, fresh chillies, ginger and garlic paste, onion and spring onions, breadcrumbs, tomato, mint and coriander. Mix everything really well until the mixture holds together.
- STEP 3
Rub some oil on the palm of your hands and roll the mixture into six balls, then flatten into patties.
- STEP 4
Fill a pan around a third full with oil. Put over a medium-high heat until it reaches 180C, or a cube of bread dropped in browns in 30 seconds.
- STEP 5
Fry the patties in batches for 4 mins on each side. You want them to be crispy and charred on the outside and just cooked on the inside. Transfer to a plate lined with kitchen paper. Serve with raita, naan and a squeeze of lemon juice, if you like.
