Chapli Kebab
Crispy on the outside, juicy and tangy on the inside, essentially a desi version of a smash burger.
Servings: 12 kebabs
Ingredients
- 6 tbsp whole coriander seeds
- 2 tbsp whole cumin seeds
- 0.5 tsp carom seeds – ajwain optional
- 3-4 tbsp dried pomegranate seeds anardana
- 6 tbsp corn flour or gram flour (besan)
- 2 lb ground beef preferably 20% fat (not lean)
- 1 large red onion, finely chopped
- 4 stalks green onions (scallions), both white & green parts, finely chopped
- 4-8 small green chillies, finely chopped
- 6-8 cloves garlic, minced
- 1-1.5 inch ginger, minced
- 0.5 cup cilantro leaves (fresh coriander), finely chopped
- 2 tsp red chili flakes plus more to taste
- 0.5 tsp red chili powder
- 0.5 tsp ground black pepper
- 3 tsp salt or to taste
- 2 large eggs
- 2 small tomato, deseeded and very finely diced discard the excess pulp/juices
- neutral oil for frying
For Garnish
- ground coriander
- cilantro leaves
- lemon wedges to serve alongside
Instructions
- Heat a small to medium skillet over medium-low heat. Add the coriander seeds, cumin seeds, and carom seeds (if using). Roast, stirring and shaking the skillet often, for 3-4 minutes. The seeds will deepen in colour and become very fragrant. Remove from heat and transfer to a spice grinder, or mortar and pestle. Pulse or grind about 4-5 times (you don’t want a fine powder, just roughly crushed up seeds). Set aside.
- In the same skillet over medium heat, add the corn flour or chickpea flour. Toast until it deepens in color and smells toasty (about 4-5 minutes). Turn off the heat and allow to cool.
- In a large bowl, add the ground beef along with the ground roasted spices, toasted flour, and remaining ingredients: pomegranate seed powder, diced onion, green onion, green chilli, cilantro, garlic, ginger, red chili flakes, red chili powder, black pepper, salt, egg, and tomatoes (if using).
- Mix well using your hands (gloves are recommended to avoid getting chillies on your fingers) or use the paddle attachment of a mixer. Knead for 3-4 minutes, until you begin to see a lacy, stringy texture of the meat. The mixture should not be crumbly. Cover and set aside or refrigerate up to 24 hours.
- Heat a cast iron skillet over high heat. Add enough oil to generously cover the bottom of the skillet.
- To test a piece for taste, place a piece of the beef mixture on the pan to cook, turning over as needed. Taste and adjust salt and seasoning if desired.
- Oil your hands and then take around 1/4 cup of the meat and form into a golf ball sized ball.
- Place the round ball on the hot cast iron and use the flat part of a sturdy spatula or a burger smasher to press down firmly until it is about 1/3 inch thick. Alternatively you can shape the ball into a flat kebab first, then place it in the pan.
- Using the spatula to flatten and spread the kebab. The more crispy uneven edges, the better! Fry for 1 ½ to 2 minutes on one side before flipping. Then cook for 1-2 minutes on the other side. Do not overcook the kebab. You want it crispy and charred on the outside and just cooked on the inside. (Internal temp 160°F/71°C)
- Transfer to a paper towel-lined plate. If the mixture is not binding well enough, add 1 tbsp of corn flour or gram flour to the mixture. Fry remaining kababs.
- Garnish with a sprinkle of fresh cilantro and lemon juice. Serve immediately with mint raita.
Notes
Great for meal prep. These can be made ahead and frozen for up to three months or refrigerate for up to 5 days. To reheat, I recommend an airfryer to get them crispy again.