chapli kabab recipe_how to make chapli kabab at home

Components:

500g of ground lamb or beef, preferably with 20–25% fat for moisture

Additives:

Tbsp of coriander seed

One tablespoon of cumin seeds

1 tsp ground black pepper

1/2 teaspoon ajwain, or caraway seeds

One teaspoon red chili powder

A half-tsp of turmeric powder

1 teaspoon powdered garam masala

Add salt to taste.

Aromatics: 

coarsely cut one large onion and two green chilies (modify the amount of spice according to your taste).

Four minced garlic cloves, one inch of sliced ginger, one bunch of finely chopped fresh coriander (cilantro)

Binders:

 1 beaten egg, 2 tablespoons cornstarch or gram flour (besan).

optional:

1/4 cup of tomatoes, chopped

1/4 cup of anardana, or pomegranate, seed