1½tablespoondried pomegranate arils(anar dana) more if like extra crunch
2 tablespoonred chilli flakesadjust to taste
1tablespooncumin seeds
1½tablespooncoriander seeds
½tablespoonfennel seeds(sauf), optional
Ground spices
½tablespoonKashmiri chilli powder(for color, substitute with paprika)
1teaspoon ginger powder
1teaspoonblack saltor pink salt or just salt
½teaspoongram masala powder
½teaspoonturmeric powder
For Kabab
½kgground meat(lamb or beef) 20-30% fat
1cup chopped onionabout 1 large, squeeze excess water (if any) and discard
1cupcornmeal or maizemeal (makai ka atta)
2tablespoonginger garlic paste
2tablespoonchopped fresh coriander
2tablespoonchopped green chilli
2tablespoonbutter(or clarified butter )
¾cup chopped tomatosqueeze excess water and discard
Ghee or butter or tallow
Instructions
For Spice Mix
Roast cumin, coriander, dried pomegranate aril and fennel seed in a pan for 1 minutes until fragrant. Remove from heat.
Immediately, add ground spices in the hot pan and stir for few second. Transfer spices to a food processor and crushed them lightly to get a coarse powder. Set aside.
For chapli kabab
In large bowl take mince, spice mix, green chillies, ginger, garlic, onions, fresh corriander and butter, mix well. Marinate for 30 minutes.(Preferably 4-6 hours.)
Just before frying, add tomato, egg and cormeal. Mix well until mince gets a dough like consistency.Protip: Fry a small petty of kabab and do a taste test. Adjust if needed. (This step is optional.)
Roll out balls of kabab and flatten with hands.
Shallow fry kabab in clarified butter or tallow for 2-3 minutes on medium flame until crispy and lighty charred.
Video
Notes
Ground Meat: You can use ground beef, lamb, or chicken for this recipe. Remember the fattier the better. Ground meat or mince needs to have 20% to 30% fat. Extra fat in the mince keeps the kabab moist and soft. It also binds the kabab and prevents it from breaking.
Spices: Dried pomegranate arils can be found in Indian stores. If you can't find it, substitute it with mango powder ( AKA amchoor powder) or 2 teaspoon of pomegranate molasses can also be a good substitute. Fennel seeds (AKA sauf), is also optional.
Red chili flakes: I'm using red chili flakes to control the heat in the recipe. You can switch red chili with a load of slices of green chilies that is the more authentic way.
Onion: Onions add some sweetness and taste to the recipe, just be sure to squeeze excess onion water.
Tomato: Use firm and ripened tomatoes. Avoid soft and tender tomatoes with loads of water. Add tomatoes just before frying and roll kebab as go.
Cornmeal: This ingredient is not the same as cornflour. Cornmeal is yellow slightly gritty flour that binds the kebab and absorbs the moisture. Adjust the measure if kebabs are breaking.
Egg: This ingredient also helps to bind the kebab.
You can add scrambled eggs (made with 2 eggs) along with tomatoes in the recipe.
Most commercial dhabas add MSG in chapli kabab for the flavor kick. But I feel the recipe tastes great on its own.
Chapli kababs are shallow fried in tallow (charbi ka tel), which is hard fat obtained from cows. You can learn more about tallow here. If you do not have tallow then shallow fry in ghee or butter.
Store Chapli Kabab: Cooked Chapli kabab can be stored in the fridge in an air-tight jar. Reheat in a covered plate in the microwave before serving. You can also freeze it for up to 2 months.