PAHARI CHAPLI KEBAB

PAHARI CHAPLI KEBAB
Start by grinding 4ts full whole coriander we don’t want to make a powder we just want to break it up. Look at the spring onions making sure that there’s no dried leaves on them and once you have checked that cut them in half, fold them over and chop them roughly because this will be going in the chopper it doesn’t really matter if you chop them really well or not, after that slice the coriander set that aside. In the food processor chop the spring onions, 10 green chillies and the coriander and then once its chopped add half of the premium quality beef mince 1.8 kg, the crushed whole coriander, 4-5 hot crushed chillies, 2ts full salt. Its very important that you run your mince through the chopper because if you buy it and cook it straight as it is from the chop then what happens is that the mince doesn’t become sticky it doesn’t stick to itself. Add the remaining mince and run the chopper again.
Transfer the mince to a mixing bowl and mix them well and start making your meat patties / kebabs.
Set aside some oil to heat on md heat in a frying pan and crush some more whole coriander seeds again roughly and put them in a bowl, add 2ts crushed chillies, 1/3rd ts salt and mix these 3 ingredients and keep and start frying the kebabs, keep 1 slice of tomato on each kebab and press a bit so that when you flip it wont fall apart and sprinkle some masala that was mixed earlier. Flip it over once and our kebab is pretty much ready. You don’t want to cook 5-6 kebabs at the same time depending on your frying pan you want to cook 2 or 3 because the kebabs release water once they are cooked and if you add too many then you basically having boiled kebabs as supposed to fried kebabs.

Ramya

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  Drama