Chapli Kebab with Butter Naan

Instructions

1. 1

   Prepare the Spice Mix

   • Place a small, dry skillet over medium heat. Add the coriander seeds and cumin seeds.
   • Toast for 1-2 minutes, stirring frequently, until they become fragrant and slightly darker. Be careful not to burn them.
   • Remove the seeds from the skillet and let them cool completely. Once cool, grind them into a coarse powder using a spice grinder or a mortar and pestle.
2. 2

   Combine Kebab Ingredients

   • In a large mixing bowl, combine the ground beef, finely chopped and squeezed onion, deseeded and chopped tomatoes, green chilies, ginger-garlic paste, and fresh coriander leaves.
   • Add the freshly ground spice mix, coarsely crushed pomegranate seeds, red chili powder, garam masala, and salt.
   • Finally, add the besan and the lightly beaten egg. These will act as binders.
3. 3

   Mix and Rest the Mixture

   • Using your hands, gently mix all the ingredients until they are just combined. Do not overwork the mixture, as this can make the kebabs tough.
   • Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours. This step is crucial for the flavors to meld and the mixture to firm up, which prevents the kebabs from breaking.
4. 4

   Shape the Kebabs

   • Remove the mixture from the refrigerator. Divide it into 8 equal portions.
   • Lightly moisten your palms with water or a little oil to prevent sticking.
   • Take one portion and flatten it between your palms to form a thin, round patty, about 4-5 inches in diameter and 1/4 inch thick. The name 'Chapli' means flat, so aim for a thin patty.
   • Gently press a thin slice of tomato into the center of each kebab patty.
5. 5

   Shallow Fry the Kebabs

   • Heat the oil in a large, heavy-bottomed skillet or frying pan over medium heat. The oil should be about 1/4 inch deep.
   • Once the oil is shimmering, carefully place 3-4 kebabs in the pan, tomato-side down. Do not overcrowd the pan, as this will lower the oil temperature.
   • Fry for 4-5 minutes on the first side, until a deep, golden-brown crust forms.
   • Carefully flip the kebabs and fry for another 4-5 minutes on the other side, until cooked through and juicy. The internal temperature should reach 160°F (71°C).
   • Repeat the process with the remaining kebabs, adding more oil if necessary.
6. 6

   Drain and Serve

   • Remove the cooked kebabs from the pan and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve immediately while hot and crisp. Chapli Kebabs are best enjoyed with fresh naan, mint raita, and a side salad of sliced onions and lemon wedges.