These are a classic Pakistani starter, and they are so yum! They are very popular in our house over Ramadan, and my husband requested that I make these almost every Iftar. Yes they are that good masha Allah! Similar to other kebabs, the distinction being that they are round and flat (chapli means slipper in Punjabi).
Serves 3 | Preparation Time: 20 minutes | Cooking Time: 15 minutes
- 500g Mutton Mince (Or Other Mince). Note: Mince with fat will make tastier kebabs!
- 1 Onion
- 1 Tomato
- 1 Egg (Beaten)
- 1⁄2 cup Gram Flour
- 1 teaspoon Salt
- 1 teaspoon Lemon Juice
- 1 teaspoon Garam Masala
- 1 teaspoon Cumin Powder
- 1 tablespoon Crushed Red Chillies
- 1 teaspoon Garlic Paste
- 1⁄2 cup Fresh Coriander (Chopped)
- Cooking Oil (To Fry)
- Grate the onion and tomato into a large mixing bowl. To grate the tomato, chop it in half and grate each half from the centre outwards until just the skin is remaining (discard the tomato skin).
- Add the rest of the ingredients and mix thoroughly with your hand, until the mixture is well combined.
- Leave in the refrigerator for an hour or so to allow the flavours to mix well, or if you don’t have enough time, you can prepare the kebabs immediately.
- Separate the mixed kebab meat into 8 or 9 parts, and roll them into balls.
- Flatten the balls into circles using your hands, preferably to a thickness of half a centimetre. When you fry the kebabs, they will contract in size, so don’t worry if they look too wide and flat.
- Shallow or deep fry the kebabs in oil over medium to high heat for approximately 5 minutes, turning once or twice to ensure even cooking.
- Remove from oil when the kebabs are a crisp, dark brown on both sides.
- Place onto kitchen roll to soak up excess oil.