Subha Mahashtami 2021 to all of you !! Hope you are enjoying your puja holidays. And when it is Puja, we bengalis love our pet puja as well , right !! As far as food is concerned, who doesn’t love Kabab? And specially when it is the festive season, we all go ga ga over this Chicken Chapli Kabab. For me, it is the easiest kabab that I have prepared so far. For other types, you need some marination time and all, but this one is not that demanding, thought it would taste better, if you keep it marinated for some time, but as I said, that is not mandatory.
Now, google tells me that chapli kabab is a Pushtun style Kabab and mostly made with ground beef. For me, Chicken suits the best and I tried it with chicken only. I took the minced chicken and ground it once again in my mixer to get a fine mince. Mixed with masala etc. and then flattened to a disc, it would be a flat patty type kabab with a slice of tomato at the bottom. I have used ghee to fry the kababs in my frying pan, that ghee lends a beautiful flavour as well. FOr the health conscious, you may go ahead with white oil.
Ingredients for Chicken Chapli Kabab
- Chicken Keema / Mince – 250 gms
- Onion, chopped finely – 1/2 cup
- Tomato – 1 big, chopped after discarding the seeds
- Ginger paste – 1 tbsp
- Chopped garlic – 1 tbsp ( you may use garlic paste, but garlic bits in the kabab tastes better)
- Green chili – 2 – 3, chopped
- Eggs – 2
- Salt, Pepper, garam masala powder
- Cumin seeds – 1 tsp
- Coriander seeds – 1 tsp
- Lemon juice – 1 tsp
- Coriander leaves – chopped – a bunch with stems
- Whole wheat flour – 2 tbsp for binding
- Tomato slices (thick) – as required
- Ghee for frying the kabab
How to make Chicken Chapli Kabab
Take keema or minced chicken in a bowl after running it through your mixer grinder once. Next add the chopped onion, ginger paste, chopped garlic, chopped tomato after discarding the seeds and mix well using a spoon or spatual.
Add salt and chopped green chili as per your liking. Give it a stir once again. Keep aside.
Whisk two eggs with salt and black pepper and in a spoonful of oil, scramble it in a hot pan.
Add the scrambled egg to the keema mixture. Mix well.
Now is the time to add the whole masalas. I have added the raw cumin seed and coriander seed here along with few whole black peppers. Then it is the lemon juice. I didn’t have fresh lemon so had to use bottled juice. You can go for fresh lemon if it is available.
Finally the coriander leaves, and lots of it. Oh, and also the garam masala powder. Mix well.
Add little amount of whole wheat flour to bind everything together and to soak the juice, if there is any. Please make sure the wheat flour is used to the minimum.
This is how it looks like once everything is added and rested for 30 minutes.
Heat a frying pan with ghee. Moist your palm with some water. Now take a small ball sized keema mixture. Flatten it a bit over a piece of tomato slice.
Place it carefully on the ghee with the tomato side down. Do it for few more and it should look like this.
Cook it over medium to low heat and once the bottom side has changed color, flip it to cook the other side.
You may need to flip it couple of times and check for doneness. Idea is to cook it thoroughly without burning and it should have a bright golden brown color.
Serve with some salad and sauce and your favorite drink. Subho Astami 2021 to all of you.