Chapli Kebab

 Ingredients

Whole Spices

• 1½ tablespoon dried pomegranate arils, (anar dana) more if like extra crunch
• 2 tablespoon red chilli flakes, adjust to taste
• 1 tablespoon cumin seeds
• 1½ tablespoon coriander seeds
• ½ tablespoon fennel seeds, (sauf), optional

Ground spices

• ½ tablespoon Kashmiri chilli powder, (for color, substitute with paprika)
• 1 teaspoon ginger powder
• 1 teaspoon black salt, or pink salt or just salt
• ½ teaspoon gram masala powder
• ½ teaspoon turmeric powder

For Kabab

• ½ kg ground meat, (lamb or beef) 20-30% fat
• 1 cup chopped onion, about 1 large, squeeze excess water (if any) and discard
• 1 cup cornmeal , or maizemeal (makai ka atta)
• 2 tablespoon ginger garlic paste
• 2 tablespoon chopped fresh coriander
• 2 tablespoon chopped green chilli
• 2 tablespoon butter, (or clarified butter )
• ¾ cup chopped tomato, squeeze excess water and discard
• Ghee , or butter or tallow

 Instructions

For Spice Mix

1. Roast cumin, coriander, dried pomegranate aril and fennel seed in a pan for 1 minutes until fragrant. Remove from heat.
2. Immediately, add ground spices in the hot pan and stir for few second. Transfer spices to a food processor and crushed them lightly to get a coarse powder. Set aside.

For chapli kabab

1. In large bowl take mince, spice mix, green chillies, ginger, garlic, onions, fresh corriander and butter, mix well. Marinate for 30 minutes.(Preferably 4-6 hours.)
2. Just before frying, add tomato, egg and cormeal. Mix well until mince gets a dough like consistency.Protip: Fry a small petty of kabab and do a taste test. Adjust if needed. (This step is optional.)
3. Roll out balls of kabab and flatten with hands.
4. Shallow fry kabab in clarified butter or tallow for 2-3 minutes on medium flame until crispy and lighty charred.