Shan Chapli Kabab

1. Wheat Flour
2. Himalayan Pink Salt
3. Red Chili
4. Coriander
5. Cumin
6. Ginger
7. Garlic
8. Dehydrated Onion
9. Pomegranate Seeds
10. Black Pepper
11. Black Cumin
12. Cinnamon
13. Bay Leaves
14. Fenugreek Leaves
15. Carom
16. Dried Mango Powder
17. Maltodextrin
18. Hydrolyzed Soy Protein
19. Cane Sugar
20. Canola Oil
21. Citric Acid
22. Silicon Dioxide (Anticaking Agent)

How to Use 

Ingredients Required:

• Ground/Minced Meat

  750g (600g meat + 150 g fat / suet)

• Tomatoes

  1-2 medium, thin round slices

• Onions

  250g / 3 medium, very finely diced & squeeze in a cloth to remove liquid

• Green Chilies

  4-6 medium, finely chopped

• Ginger Paste

  2 tablespoons

• Garlic Paste

  3 tablespoons

• Cilantro/Fresh Coriander

  3 tablespoons, chopped

• Eggs

  1-2, whisked

• Cooking Oil

  500 ml / 3 cups, for shallow frying

• Shan Chapli Kabab Mix

  1 packet, mix in ½ cup water

Method:

1. Mix all the above ingredients except oil and knead well. Set aside and marinate for 30 minutes.
2. Make thin flat kabab / patties with wet hands and paste a slice of tomato on one side. Shallow fry until crisp brown on both sides. Serving Suggestion: Serve hot with diced fresh salad and Shan Tamarind / Green Chutney. Tips for Best Result: For a richer taste, add 100 - 200g beef bone marrow and ½ cup maize flour in the above ingredients.