Chapli kbab.
Fixings
1) Minced Meat 1/4 kg (1 pao)
2) Gram flour 2 tsp or required.
3) Tomato 2
4) Coriander leaves 1/2 bundle
5) Egg (half fry, mixed) (half crude (kacha)) 1
6) Onion 2
7) White cumin (zeera) 1/2 teaspoons
8) Anar dana 2 tablespoons
9) Sabit Dhania 1/2 teaspoons
10) Salt 3/4 teaspoons
11) Red Chillies 1/2 teaspoons
12) Green chillies 2
13) Cooking oil ½ cup For browning
Technique
1. Blend every one of the fixings in the mince and massage the combination well.
2. Leave to the side for 15 – 20 min.
3. presently takes around 1 ¼ tbsp of meat combination in your grasp.
4. Spot it in the focal point of your palm.
5. Roll it to shape a smooth ball.
6. Straighten the ball by squeezing immovably between your palms.
7. These kebabs are a little greater in size than the standard ones.
8. Warmth oil in a skillet.
9. At the point when it becomes hot lower the warmth and fry the kebabs in it, serve hot.