Chappli Kabab

Chappli Kabab

Ingredients

Hand chopped Mutton Keema ½ kg and about 50 gms of Mutton fat

For Marinade:

Gram flour 3 tbsp, roasted flour
Whole Coriander seeds 1 tbsp crushed
Whole Coriander seeds 1/2 Tsp whole
Pomegranate Seeds 2 tbsp crushed
Whole Red Chili 2 tbsp coarsely crushed
Turmeric powder 1/2 tbsp
All spice powder or garam masala 1 tbsp
Onion 2, finely chopped and then crushed in mortar
Green chillies 2-3 chopped
Garlic 1 pod chopped and crushed
Ginger 1 inch chopped and crushed
Egg 1
Ghee 1 tbsp
Salt to taste
Ghee 2Tbsp for frying

Method

Mix Keema and the mutton fat with all other ingredient for marinade, mix
well with hand, by gently massaging. Now keep it for 30 minutes in normal
temp or 1 hour in refrigerator.
Heat ghee in a flat non-stick pan, then lower the gas to medium.
In moist hand take a spoon of the mix, shape it like a tikki. Place the tikki
in the pan by the edge, repeat to make more tikki and arrange it all by
the edge of the pan, turn it and fry in medium heat till each tikki is
golden brown..
Serve with fresh Lemon wedges, Sliced Tomato, Onions and Coriander.
Serve with mint chutney .