Ingredients:
- Cooking oil 2 tsp
- Anday (Eggs) whisked 2
- Pyaz (Onion) 3 medium
- Hari mirch (Green chilli) 10-12
- Beef qeema (Mince) ½ kg with 30% fat (charbi)
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Hara dhania (Fresh coriander) chopped 2 tbs
- Anardana (Dried pomegranate seeds) crushed 1 tbs
- Dhania (Coriander seeds) crushed 1 & ½ tbs
- Lal mirch (Red chili) crushed 1 tbs
- Zeera powder (Cumin powder) 1 tsp
- Namak (Salt) ½ tbs or to taste
- Garam masala powder 1 tsp
- Ajwain (Carom seeds) crushed 1 & ½ tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Anda (Egg) 1
- Makai ka atta (Maize flour) 1 Cup
- Tamatar (Tomato) deseeded & chopped 2 medium
- Charbi (Beef fat) ½ kg
Directions:
In frying pan,add cooking oil and fry omelet from both sides & set aside.
In chopper,add onion and chop well then squeeze well with the help of the hand & set aside.
Chop green chillies & set aside.
In bowl,add beef mince,grated & squeeze onion,green chilli,ginger garlic paste,fresh coriander,dried pomegranate seeds,coriander seeds,red chili crushed,cumin powder,salt,garam masala powder,carom seeds,black pepper powder and mix until well combined.
Add egg and mix well.
Add maize flour and mix well.
At this point you can store in refrigerator for 1 day.
Before frying,add tomato,cooked egg omelet and mix until well combined,cover and refrigerate for 30 minutes.
In frying pan,add beef fat and cover on low flame and allow fat to drain out (stir in between) and remove muscle fat trimmings & set aside.
Dip hands in ice cold water,take a mixture,grease hands with oil and make kababs (150 gms) of equal sizes (makes 8).
Heat melted fat and fry chapli kababs on medium low flame until done.
Ajza:
- Cooking oil 2 tsp
- Anday (Eggs) whisked 2
- Pyaz (Onion) 3 medium
- Hari mirch (Green chilli) 10-12
- Beef qeema (Mince) ½ kg with 30% fat (charbi)
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Hara dhania (Fresh coriander) chopped 2 tbs
- Anardana (Dried pomegranate seeds) crushed 1 tbs
- Dhania (Coriander seeds) crushed 1 & ½ tbs
- Lal mirch (Red chili) crushed 1 tbs
- Zeera powder (Cumin powder) 1 tsp
- Namak (Salt) ½ tbs or to taste
- Garam masala powder 1 tsp
- Ajwain (Carom seeds) crushed 1 & ½ tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Anda (Egg) 1
- Makai ka atta (Maize flour) 1 Cup
- Tamatar (Tomato) deseeded & chopped 2 medium
- Charbi (Beef fat) ½ kg
Directions:
Frying pan mein cooking oil dal dein aur omelet ko dono sides sa fry ker lein & side per rakh dein.
Chopper mein pyaz dal ker ache tarhan chop ker lein aur haath ki madad sa ache tarhan squeeze ker lein & side per rakh dein.
Hari mirch ko chop ker lein & side per rakh dein.
Bowl mein beef qeema,grated & squeeze pyaz,hari mirch,adrak lehsan paste,hara dhania,anardana, dhania,lal mirch crushed,zeera powder,namak,garam masala powder,ajwain aur kali mirch powder dal ker ache tarhan mix ker lein.
Anda dal ker ache tarhan mix ker lein.
Makai ka atta dal ker ache tarhan mix karein.
Ek din tak refrigerate ker saktay han.
Frying sa pehlat tamatar aur cooked egg omelet dal ker ache tarhan mix ker lein aur dhak ker 30 minutes kliya refrigerate ker lein.
Frying pan mein charbi dal ker halki ancch per dhak dein aur fat ko drain ker lein (stir in between) aur muscle fat trimmings ko nikal lein & side per rakh dein.
Haathon ko baraf ka thanday pani mein dip karein aur mixture ko la lein aur haath oil sa grease ker ka ek jaisay sizes ka kabab (150 gms) tayyar ker lein (makes 8)
Melted charbi ko garam karein aur chapli kabab ko darmiyani halki ancch per fry ker lein.
