Traditional Chapli Kebabs

Step 1: Toasting the Spices

In a small skillet, gently toast the coriander and cumin seeds over low heat for about 3 minutes, until fragrant. Use a pestle and mortar to crush them lightly.

Step 2: Mixing the Ingredients

In a large bowl, combine the minced meat with the toasted spices, black pepper, a generous pinch of salt, chili flakes, chopped fresh chilies, ginger and garlic paste, onion, spring onions, breadcrumbs, diced tomato, and the chopped mint and coriander. Mix until the ingredients are thoroughly blended and cohesive.

Step 3: Forming the Patties

With your hands lightly oiled, shape the mixture into six equal balls and gently press each ball into a patty.

Step 4: Preparing the Oil

Pour neutral oil into a pan until it’s about one-third full. Heat it over medium-high heat until it reaches 180°C, or test by dropping in a piece of bread—if it browns in about 30 seconds, it’s ready.

Step 5: Frying the Patties

Carefully fry the patties in batches for about 4 minutes on each side, aiming for a crispy, charred exterior while ensuring they are cooked through. Once done, transfer the patties to a plate lined with paper towels to drain any excess oil. Serve hot with raita, naan, and a squeeze of fresh lemon juice if you like.

Freezing Tip:

To make ahead, these chapli kebabs can be frozen. Arrange the uncooked patties on a baking sheet and freeze until solid, then transfer to a freezer-safe container for later enjoyment.

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