Peshawari Chapli Kabab by Zubaida Tariq

Ingredients:

• Beef mince 1 kg
• Chopped tomatoes 2
• Eggs 3
• Chopped green chilies 4
• Chopped mint leaves 1/2 bunch
• Crushed black pepper 1 tsp
• Oil or Ghee as required
• Salt to taste
• Whole coriander 1 tbsp
• White cumin 1 tbsp
• Pomegranate seeds 2 tbsp
• Red chili powder 1/2 tbsp
• Maize flour 2 tbsp
• Red chili flakes 1/2 tbsp

Method:

1. Put mince in pot.
2. Now roast whole coriander and white cumin and grind thick.
3. Soak pomegranate seeds in hot water and grind thick.
4. Now mix 1 egg, red chili powder, maize flour, green chilies, black pepper, mint leaves, red chili flakes, salt and grinded masalay in mince, knead it, cover it and keep in fridge for 30 minutes so that sourness of pomegranate seeds comes.
5. Fry 2 eggs and add in batter.
6. Then heat some oil in frying pan.
7. Don't fry chapli kabab in more oil.
8. When oil is hot, low flame.
9. Then take mince, spread in hand, keep tomato piece in center, lift from all sides, make kabab of little big size and fry it.
10. When kabab fries and take out on paper so that oil absorbs.
11. Serve with yogurt raita, chutney and hot naan.