Chapli Kabab

1 kilogram of Beef (Keema) (finely minced)

1 tsp. Red Chilli Powder (Pisi Lal Mirch) (crushed)
1 teaspoon anar dana
tsp. Black Pepper (Pisi Kaali Mirch) (coarsely ground)
1 tsp. Coriander (Dhania) (coarsely ground and roasted)
1 tsp. Cumin Seeds (Sufaid Zeera) (roasted and finely ground)
4 Green Chillies (Hari Mirch) (finely chopped)
1 medium Onion (finely sliced)
1 table spoon ginger-Garlic paste
4 Tomatoes (finely chopped)
1 bunch of Fresh Mint Leaves (Podina) (finely chopped)
1 bunch of Fresh Coriander Leaves (Hara Dhania)
Salt (to taste)
1 Egg
cup Dalda Oil or any Cooking Oil

1. Mix all of the ingredients with minced beef and knead mixture well. Set aside for 15
to 20 minutes.
2. Take about 1 tbsp. of meat mixture in your hand. Place it in center of palm. Roll it
to form a smooth ball. Flatten the ball by pressing firmly between your palms. These
kabas should be a little bigger in size than usual round kababs.
3. Heat oil in frying pan. When oil gets hot lower heat to medium-low and fry kababs
until well done.
4. Serve with raita & green chutney.