| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- ½ kg mutton mince
- 2 Eggs
- 1 cup Corn Starch
- 2 tbsp anardana dried pomegranate seeds
- 1 tbsp Cumin Powder
- ½ tsp Black pepper powder
- 1 tbsp ginger-garlic paste
- 2 tbsp coriander powder
- 1 large Tomato finely chopped
- 3 medium onions grated
- 10 green chillies finely chopped
- A handful of coriander leaves finely chopped
- salt to taste
- 1 ½ tsp Chilli flakes
- oil as needed
Ingredients
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Instructions
- In a bowl, add mince, ginger-garlic paste, green chillies, onions, tomatoes, coriander powder, cumin powder, chilli flakes, black pepper powder, anardana, salt, eggs and corn starch. Mix well and form small patties.
- In a shallow pan, heat some oil and place the kebabs carefully. Fry them on every side, on low flame for about 5 minutes.
- Garnish with chopped coriander leaves and serve hot with yoghurt raita.
Recipe Notes
Recipe Tip You can also use chicken or lamb meat with fat instead of goat mutton for this dish. Share your version of this recipe Have you tried making Peshawari Chapli Kebabs at home? Share your version of the recipe with us. Frequently Asked Questions Can I skip eggs in this recipe? Yes. You can avoid the eggs and use fat and corn flour for binding to prevent the kebabs from breaking or becoming dry. What can I add to make my chapli kebabs more firm? If using 2 eggs, then add one more egg (making it total 3 eggs) to make your kebabs firm. If you’re skipping the eggs, then adjust the amount of fat and corn starch.