Spiced Indian Beef Patties
Chappli kabab - spiced beef patties originating from the Pakistan-Afghanistan border region, traditionally fried in rendered fat but here made with vegetable oil.
Ingredients
- 8 tsp chickpea flour
- 450 gram minced beef
- 1 tbsp coriander seeds
- 0.25 tsp cumin seeds
- — onion
- — green bird
- 6 cherry tomatoes
- — vegetable oil
- 0.75 tsp salt
- 1 handful fresh green coriander leaves
Equipment
- cast-iron frying pan
- frying pan
Instructions
Toast the chickpea flour
Put the 4 tsp chickpea flour into a small cast-iron frying pan and set it over a medium heat. Stir it around constantly until it turns a pale, golden-brown colour and emits a roasted aroma. This takes 5 minutes or less. Quickly scrape it out on to a small plate and let it cool.
Prepare the meat mixture
Put the 450 gram minced beef into a bowl. Add the cooled 4 tsp chickpea flour and mix it in thoroughly. Shower the 1 tbsp coriander seeds (lightly crushed), 0.25 tsp cumin seeds (lightly crushed), onion (medium-small, coarsely chopped), green bird 's eye chillies{3} (finely chopped), and 6 cherry tomatoes (quartered) over the meat from the top and leave them the way they land. You may cover the bowl and refrigerate it if you are not ready to eat right then. Do not mix yet.
Fry the patties
When you are ready to eat, put vegetable oil in a large frying pan - it should lie 3 mm deep - and set over a medium-high heat.
Add the 0.75 tsp salt and 1 handful fresh green coriander leaves (chopped) to the meat and mix everything thoroughly. Check the salt by cooking a small piece and tasting. Add more salt as needed and mix. Make 6 equal balls. Flatten 3 of them out to 1 cm thick and slide them into the oil when it is hot.
Cook for 2 minutes , splashing oil over gently. Turn and cook for another 2 minutes . Flatten and cook the remaining patties. Serve hot.
View Cooklang Source
---
title: Spiced Indian Beef Patties
description: "Chappli kabab - spiced beef patties originating from the Pakistan-Afghanistan border region, traditionally fried in rendered fat but here made with vegetable oil."
servings: 6
time: 30 minutes
tags: [beef, indian, pakistani, patties, kabab, stovetop]
cuisine: Pakistani
difficulty: easy
---
== Toast the chickpea flour ==
Put the @chickpea flour{4%tsp} into a small #cast-iron frying pan{} and set it over a medium heat. Stir it around constantly until it turns a pale, golden-brown colour and emits a roasted aroma. This takes ~{5%minutes} or less. Quickly scrape it out on to a small plate and let it cool.
== Prepare the meat mixture ==
Put the @minced beef{450%gram} into a bowl. Add the cooled @chickpea flour{4%tsp} and mix it in thoroughly. Shower the @coriander seeds{1%tbsp} (lightly crushed), @cumin seeds{0.25%tsp} (lightly crushed), @onion{1} (medium-small, coarsely chopped), @green bird{}'s eye chillies{3} (finely chopped), and @cherry tomatoes{6} (quartered) over the meat from the top and leave them the way they land. You may cover the bowl and refrigerate it if you are not ready to eat right then. Do not mix yet.
== Fry the patties ==
When you are ready to eat, put @vegetable oil{} in a large #frying pan{} - it should lie 3mm deep - and set over a medium-high heat.
Add the @salt{0.75%tsp} and @fresh green coriander leaves{1%handful} (chopped) to the meat and mix everything thoroughly. Check the salt by cooking a small piece and tasting. Add more salt as needed and mix. Make 6 equal balls. Flatten 3 of them out to 1cm thick and slide them into the oil when it is hot.
Cook for ~{2%minutes}, splashing oil over gently. Turn and cook for another ~{2%minutes}. Flatten and cook the remaining patties. Serve hot.
> These kababs are traditionally served with naan-like breads but work well with pitta breads or hamburger buns.
> Spicy cucumber wedges are perfect served on the side.