Chapli Kabab

Ingredients (Makes ~12 Kababs):

For the Kababs:

• 1 lb (450 g) ground beef or lamb (with some fat)
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped (plus slices for garnish)
• 2 green chilies, finely chopped
• 2 tablespoons fresh coriander leaves, chopped
• 2 teaspoons coriander seeds, coarsely crushed
• 1 teaspoon cumin seeds, coarsely crushed
• 1 teaspoon red chili flakes (adjust to taste)
• 1 teaspoon garam masala
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon ginger-garlic paste
• 2 tablespoons gram flour (besan), toasted
• 1 egg
• 2 tablespoons pomegranate seeds (optional, for authentic flavor)

For Cooking:

• Vegetable oil or ghee for frying

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Instructions:

1. Prepare the Mixture:

   • In a mixing bowl, combine the ground meat, chopped onion, tomatoes, green chilies, coriander leaves, spices (coriander seeds, cumin, red chili flakes, garam masala), salt, ginger-garlic paste, gram flour, and pomegranate seeds.
   • Add the egg to bind the mixture. Mix thoroughly but do not overwork the meat.

2. Shape the Kababs:

   • Take a small portion of the mixture (about 2-3 tablespoons) and flatten it into a round patty (about 1/4 inch thick). Make an indent in the center for even cooking.

3. Cook the Kababs:

   • Heat oil in a frying pan over medium heat.
   • Fry the kababs in batches, cooking for 3-4 minutes on each side, until golden brown and fully cooked.
   • Drain on paper towels to remove excess oil.

4. Serve:

   • Serve hot with naan, paratha, or rice. Pair with mint yogurt chutney, salad, and lemon wedges for a complete meal.

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Nutritional Values (Per Kabab, Approx.):

• Calories: 130 kcal
• Protein: 10 g
• Carbohydrates: 4 g
• Fat: 8 g
  • Saturated Fat: 3 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 200 mg