Chapli kebab is widely popular in Pakistan. Or in other words King of Kababs. Made with a mixture of fresh veggies, some spices and ground meat, then shallow-fried the flattened patties until the exterior is charred . Chapli kebab! Mince: 2 kgs (lamb/mutton/beef) Onions: 4 medium finely chopped Green chillies: 4 finely chopped Coriander seeds: 1/4 cup Cumin seeds: 2 tbsp Carom seeds: 1 tsp Cornmeal: 100 g Black Pepper: 2 tsp Crushed chillies: 2 tbsp Salt: 2 tbsp Tomatoes: 3 finely chopped Tomato slices Oil for frying In a large bowl take mince. In a chopper add onions and finely chopped onions. Add the chopped onions in muslin cloth and squeeze excess moisture. Add in a mince. In a chopper add green chillies and finely chopped and add in. In a grinder add coriander, cumin and carom seeds and ground coarsely. Add to the mince bowl. Knead these well for around 6-7 minutes. Add cornmeal, salt, crushed chillies, and black pepper. Mix it well for another 3-4 minutes . Finely chopped the tomatoes and add in the mixture. Knead it well for another 8-10 minutes until everything well combined . Refrigerate the mixture for 3-4 hours. This mixture makes around 10-12 kebabs. Heat oil in a skillet or frying pan. Grease your hands or wear gloves and take handful of mixture and make flat patties . Place a tomato slice in the middle and press gently. This is totally optional. On medium-high heat, in a single layer, add the patties to the pan. Fry for 3-4 minutes and then flip carefully. Fry again for another 3-4 minutes until brown and crispy from the edges. Take out and remove excess oil. Serve with raita , chutney, naan and salad. Enjoy. #kebab #kebabs #kabab #chaplikabab #chaplikababrecipe #chaplikebab #chaplikebabs #kababrecipe