Chapli Kebab

Ingredients

• 400 g Ground Beef
• 1 pcs Onion
• 1 pcs Tomato
• 2 pcs Green Chili
• 25 g Coriander
• 2 tbsp Pomegranate Seeds
• 1 tbsp Ginger Garlic Paste
• 2 tsp Coriander Powder
• 1 tsp Cumin Seeds
• 1 tsp Red Chili Flakes
• 2 tbsp Gram Flour
• 1.75 tsp Salt
• 2 tbsp Ghee
• 200 g Yogurt
• 10 g Mint
• 0.5 tsp Black Pepper
• 1 pcs Lemon
• 1 tsp Pomegranate Powder

Method

1. In a bowl, combine {yogurt}, {mint}, {coriander}, {black_pepper}, and {salt}. Stir until smooth and chilled, then taste and adjust the seasoning so it stays bright against the rich kebabs.
2. In a wide bowl, combine {ground_beef}, {onion}, {tomato}, {green_chili}, {ginger_garlic_paste}, {coriander_powder}, {cumin_seeds}, {red_chili_flakes}, {pomegranate_powder}, {pomegranate_seeds}, {gram_flour}, {salt}, and {coriander}. Mix firmly until the mixture looks tacky and holds together, which helps the patties stay intact in the pan.
3. With damp hands, divide and flatten the {ground_beef} mixture into thin uneven patties. Press lightly so the edges stay rugged, which gives classic chapli texture and more crisp surface area.
4. Heat {ghee} in a heavy skillet over medium heat until shimmering. Add the patties without crowding and fry until deeply browned and crisp at the edges, then flip and cook until the centers reach safe doneness and the fat runs clear. Rest briefly so the juices settle.
5. Plate the hot kebabs with the chilled raita, scatter over any remaining {coriander}, and finish with a squeeze of {lemon} for brightness.