Chapli kabab

 Here’s a traditional and flavorful **Chapli Kabab** recipe:  

Serve: 4 to 6

Cooking time:30 to 40 minutes 

Ingredients:

For Kababs:

Ground meat (beef, lamb, or chicken): 

500g  

Onion (finely chopped):

1 medium  

Tomatoes (finely chopped):

 2 medium (remove excess moisture by squeezing slightly)  

Green chilies (finely chopped):

2-3  

Cilantro (chopped):

 2-3 tbsp  

Fresh mint (chopped):

1-2 tbsp (optional)  

Egg:

1 (for binding)  

Cornmeal or gram flour (besan): 

2-3 tbsp (roasted)  

Salt:

 1 tsp or to taste  

Red chili flakes:

1 tsp  

Cumin seeds:

1 tsp (lightly crushed)  

Coriander seeds:

1 tbsp (toasted and crushed)  

Pomegranate seeds (anardana):

 1 tbsp (optional, crushed)  

Garam masala:

1 tsp  

Black pepper (crushed):

1/2 tsp  

Ginger-garlic paste:

1 tbsp  

 For Frying:

Cooking oil:

For shallow frying  

Instructions:

1.Prepare the mixture:  

    In a large mixing bowl, combine the ground meat, onions, tomatoes, green chilies, cilantro, and mint.  

   Add the spices (salt, red chili flakes, cumin, coriander seeds, garam masala, black pepper) and mix well.  

   Add the egg and roasted cornmeal or gram flour to bind the mixture.  

   Mix everything thoroughly until combined. Cover and refrigerate for 30 minutes to let the flavors meld.

2. Shape the kababs:

    Wet your hands to prevent sticking. Take a small portion of the mixture and shape it into a flat, round patty (around 1/2 inch thick).  

   Make a slight depression in the center to help the kabab cook evenly.

3. Fry the kababs:

   Heat oil in a shallow frying pan over medium heat.  

   Place the kababs carefully into the hot oil and fry for 3-4 minutes per side until golden brown and cooked through.  

   Avoid overcrowding the pan to ensure even cooking.  

4. Serve:

   Serve hot with naan, parathas, or rice.  

   Pair with raita, chutney, or a fresh salad for a complete meal.  

Tips:

 Use meat with some fat content for juicy kababs.  

Squeeze out excess moisture from the onions and tomatoes to avoid the kababs falling apart.  

Adjust the spices according to your preference.  

Enjoy your flavorful Chapli Kababs!

Here’s thenutritional breakdownof a typical Chapli Kabab(per piece, approximately 100 grams):  

Nutritional Information (1 Kabab, 100g) 

Calories

220-250 kcal  

Macronutrients 

Protein:

15-20 g 

Fat:

15-18 g  

   Saturated Fat:

5-7 g  

Carbohydrates:

4-6 g  

   Dietary Fiber:

1 g  

   Sugars: 

1 g  

Micronutrients

Iron:

2-3 mg (15-20% of daily value)  

Calcium:

30 mg (3% of daily value)  

Vitamin A:

50 IU (1-2% of daily value)  

Vitamin C:

3-5 mg (5% of daily value)  

Potassium:

200-250 mg  

Sodium

300-400 mg (varies with added salt)

  Key Health Benefits

1. High in Protein: 

Supports muscle repair and growth.  

2. Rich in Iron:

 Beneficial for red blood cell production and energy.  

3. Spices (e.g., cumin, coriander):

Provide antioxidants and aid digestion.  

4. Healthy Fats (if using meat with moderate fat content):

A good source of energy.  

Note:  

 The exact nutrition will vary based on the type of meat (beef, lamb, or chicken), fat content, and amount of oil used for frying.  

Using leaner meat or baking/grilling instead of frying can lower fat and calorie content. 

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