Chappli kebabs recipe
- 6 tbsp freshly chopped coriander leavess
- 1 medium onion, chopped into large chunks
- 6 green chillies
- 10 cm fresh root ginger, peeled and cut into chunks
- 1 tbsp coriander seeds, crushed
- 1 tsp cumin seeds
- 750 g (26.5oz) lamb or beef mince
- 1 tsp garam masala
- 3 tbsp gram (chickpea) flour
- 1 pinch salt
- In a food processor, blend the coriander leaves, onion, chillies, ginger, and coriander and cumin seeds.
- In a large bowl, combine the mince, garam masala, flour and blended ingredients, and season with salt (reserve the oil).
- Get your hands stuck in and mix everything thoroughly.
- Grease your hands with a little oil, tear off walnut-sized pieces and roll into balls.
- You should aim to have around 24.
- Now, with your thumb or the heel of your hand, gently flatten each ball, shaping them into an oval of around 2cm depth, until they look like the sole of a sandal, i.e.
- a chappal.
- Over a medium heat, warm 5mm of vegetable oil in a large frying pan.
- Test if its ready by tossing in a cumin seed if the seed fizzes and swims its good to go.
- Slide in a few kebabs at a time, cooking in a single layer for around 34 minutes on each side until browned.
coriander leavess, onion, green chillies, ginger, coriander seeds, cumin seeds, lamb, garam masala, gram, salt
Taken from www.lovefood.com/guide/recipes/42799/chappli-kebabs-recipe (may not work)