Friday, September 02, 2005

Ground Beef "Chappli" Kebabs ( Chappli Kabab)

Like all cooking you can a adjust the spices to suit you needs. If you cannot find chickepea flour (try Korean Store , Inernational or heath food store ) you can use regular flour in a pinch.

Ground Beef "Chappli" Kebabs ( Chappli Kabab)


4 teaspoon chickpea flour
1 lb ground beef
3/4 teaspoon Salt
1 tablespoon whole coriander seeds,; coarsely grounded in coff
3/4 teaspoon whole cumin seeds
4 tablespoon cilantro; coarsely chopped
6 tablespoon onions; finely chopped
12 cherry tomatoes; quartered
2 bird's eye chilies; finely chopped
peanut oil or ghee for frying

Put chickpea four in a small cast-iron frying pan and set over medium heat.
Stir until flour turns into a very light golden brown. Remove the flour
from the hot pan. Allow to cool.

Put beef into a bowl. Add the salt, coriander seeds, cumin seeds ,
cilantro, onion, tomatoes and Chiles. Mix well and from into thin patties.
Put the fat into a large pan and set over medium-high heat. When oil is hot
put in as many patties as will fit in a single layer and cook for a 2
minutes on each side or until browned. Serve hot

Contributor: Madhur Jaffrey/ Pakistan/Afghanistan

NYC Nutrilink: M0^00000,N3422^13309,N218^02047,M0^00000,M0^00000
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** Exported from Now You're Cooking! v5.14 **

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