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Thursday, April 7, 2011

Dhaba Chapli Kabab by chef Shireen Anwar

Mince                                                                                  1/2 kg
Butter                                                                                  2 ounce
Crushed red pepper (kuti lal mirch)                             1 tbsp
Crushed coriander seeds (kuta hoa dhania)            1 tbsp
Crushed cumin seeds (kuta zeera)                             1 tsp
Pomegranate seeds crushed (kuta anar daana)      1 tbsp
Wheat flour (gandum ka aata)                                       3 tbsp
Eggs                                                                                   2
Spring onion (hari pias) chopped                                 2
Tomato (sliced)                                                                 1
Coriander leaves (hara dhania) chopped                   2 tbsp
Green chilies chopped                                                    4
Salt                                                                                      11/2 tsp
Clarified butter (Ghee)                                                     for frying

-       In a bowl mix mince, butter, crushed red pepper, crushed coriander seeds, crushed cumin seeds, crushed pomegranate seeds, wheat flour, eggs, chopped spring onion, chopped coriander leaves, chopped green chilies and salt and mix well, keep aside for 1 hour, make into big kebabs.
-       Shallow fry in clarified butter (ghee), fix 1 slice of tomato onto each kabab before frying (as shown in picture). Fry till light golden.
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