Chapli Kebab
With Mazola® Corn Oil
SERVING SIZE
10 Kebabs
TOTAL TIME
40 Minutes
SKILL LEVEL
Intermediate
Ingredients:
- 1 ½ tablespoon cumin seeds
- 2 tablespoon coriander seeds
- ½ teaspoon carom seeds
- ½ teaspoon black peppercorns
- 2 tablespoon dried pomegranate seeds
- 500 g ground beef preferably with 20% fat
- 2 teaspoon crushed red pepper
- 1 teaspoon garam masala
- 1 ¼ teaspoon salt
- 1 ½ tablespoon cornmeal cornflour (US)
- 2 tablespoon fresh coriander finely chopped
- 2-3 cloves garlic minced
- 4 cm piece of ginger minced
- 2-3 green chilies finely chopped
- 1 small tomato diced
- 1 small red onion finely diced and excess juices squeezed
- 1 egg
- ⅓ cooking Mazola Corn Oil for frying
Instructions:
- Heat a small pan over medium heat and add cumin, coriander, carom, and black peppercorns. Toast for 2-3 minutes, stirring occasionally, until the spices release their aroma.
- Transfer the toasted spices to a spice grinder, mini blender, or mortar and pestle, along with dried pomegranate seeds. Blend 2-3 times until roughly crushed, but avoid turning them into a fine powder.
- Add the coarse spice mix to the ground beef, along with cornmeal, fresh coriander, ginger, garlic, and green chilies. Mix well using gloved hands for a couple of minutes until the mixture becomes homogeneous and slightly sticky, but not crumbly. Cover and refrigerate for at least 30 minutes (or overnight for enhanced flavor).
- Incorporate additional ingredients – Add the tomatoes, red onion, and egg to the mixture. Mix well until everything is evenly distributed.
- Heat Mazola Corn Oil in a skillet or frying pan. While the oil heats, grease your hands and form flat patties of approximately 9 cm (3 ½”) in diameter. Keep the edges slightly uneven for an authentic look. This mixture yields 9-10 kababs.
- Place the patties in a single layer in the hot pan over medium-high heat. Cook for 3-4 minutes, then flip carefully.
- Press lightly with a spatula to char the edges. Cook for another 3-4 minutes until browned and crispy on the edges.
- Avoid overcooking to keep the chapli kababs tender and juicy inside.
- Shake off any excess oil and transfer the kababs to a plate.
- Sprinkle with fresh coriander and serve hot.
