Chapli Kabob

Course : Curry
Serves: 1
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1/2 kilogram finely minced beef
1 medium sized onion chopped
1 teaspoon salt to taste
1 teaspoon ginger paste
1 teaspoon crushed zeera
1 tablespoons crushed red chili
1 teaspoon crushed dhuniya seeds
2 large eggs*
1 teaspoon anardana -- (dried seeds of pomogranate)
2 medium green chilis chopped -- up to 3
1/2 cup fresh dhuniya leaves
1 large tomato
1 small onion sliced and fried till brown
1 teaspoon lemon juice or vinegar
200 grams makai ka atta -- (corn meal)

Preparation / Directions:

*Make an omelet with the 2 eggs seasoned with salt and black pepper to taste. Fry omelet very thinly and then slice it into small pieces. Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3 hours. Then make into flat pattis and fry in a little oil. Makes about 6 kababs.

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  (3 3/4 Stars!)
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