Ingredients:
Mutton mince
tender Coriander stems
medium size Onions
medium size Tomato
Green chillies
Coriander leaves
Half Egg
Chapli Kebab Masala
Chilli flakes
Dry Pomegranate seeds
Carom seeds
roasted Gram flour
hard-boiled Eggs
Ginger
fresh Pomegranate pearls
Salt to taste
Method:
Masala
Place a pan over medium heat and allow it to warm up. Then, introduce coriander seeds, cumin seeds, black peppercorns, black cardamom seeds, and salt to taste. Toast the mixture until it emanates a pleasant aroma.
Turn off the heat and let the pan cool down. Once cooled, transfer the toasted spices to a grinder jar and coarsely grind them.
Empty the ground spices into a bowl, incorporate chili flakes, and thoroughly mix everything. Set it aside for later use
Kebab
Place mutton mince in a large bowl, season with salt according to your taste, and thoroughly combine the ingredients.
In a separate bowl, add grated onion and salt to taste. Mix well, then squeeze the onion to remove any excess water. Transfer the onion to the prepared mixture and mix thoroughly.
Incorporate tomato, green chillies, coriander leaves, and a half-beaten egg into the mixture.
Add the prepared chapli kebab masala, chili flakes, dry pomegranate seeds, and carom seeds. Ensure all the ingredients are well mixed.
Introduce roasted gram flour, grated boiled eggs, ginger, fresh pomegranate pearls, and salt to taste. Mix everything together thoroughly.
Frying
On a flat tawa or pan, heat oil over medium heat for shallow frying.
Moisten your hands with water and take a portion of the meat mixture, shaping it into patties directly on the pan.
Serving
Once the kebabs are cooked on one side, flip them over and allow them to cook on the other side.
Fry the kebabs until a golden crust forms on both sides and they are evenly cooked.
Place the cooked kebabs on absorbent paper to remove any excess fat.
In the same pan, add sliced tomato, green chillies, and salt to taste. Fry them for 2 minutes.
Remove the tomato and green chillies from the pan and set them aside on a plate for later use.
Transfer the prepared kebabs to a serving dish and garnish them with tomato, fried green chillies, pomegranate pearls, and mint leaves.
Serve the kebabs hot with mint chutney.
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