Crisp Chicken Chapli Kabab Recipe

Last month my sweet dad made this Crisp Chicken Chapli Kababs. 

When I tasted it I instantly fell in love with it. So, today I decided to share his recipe with all of you.

(ehm ehm... can you see how generous am I ^-^)

 This recipe is quite an easy one and perfect for Ramadan which is right around the corner. 

The reason I called it 'CRISP' Chapli Kabab is because it really is crispier than traditional chapli kababs. My dad used cornmeal and gram flour to give extra crunch which made this kabab super delicious!

To get that perfect round chapli kabab shape make sure you chop your onion really finely.

I recommend serving the kababs with mint chutney or sweet chilli sauce.

You can serve it with rice or just at it is!

To find how I make my own sweet chilli sauce from scratch click HERE

Other chutney recipes: mint chutney, mango chutney, pineapple chutney, tomato chutney

Crisp Chicken Chapli Kabab Recipe

Serves: 4 people
Prep Time: 20 minutes
Cooking Time: 10 minutes

INGREDIENTS:

• 600g chicken, minced
• 1-1/2 tsp coriander seeds, crushed
• 1 inch (1 tbsp) ginger, minced
• 4-5 (1 tbsp) garlic, minced
• 1 tbsp green chilli, finely chopped
• 1 tomato, chopped
• 1 onion, finely chopped
• 1 tsp salt or to taste
• 1/2 tsp red chilli powder
• 3/4 tsp garam masala
• 1/4 tsp turmeric powder
• 1 egg
• 3/4 tsp paprika powder
• 2 tbsp cornmeal
• 2 tbsp gram flour (besan)
• a hand full fresh coriander leaves, chopped
• oil for shallow frying

DIRECTIONS:

1. In a large bowl combine all ingredients except oil. Mix well until everything is well combined and set aside.
2. Take a large frying pan and add enough oil for shallow frying. 
3. Wet your palm with some water and take about a tablespoon of the meat mixture and shape into a large and flat chapli kabab shape (just like a patty shape).
4. Once the oil is hot add in the chapli kababs. 
5. Over medium heat fry each side of the kababs for 2-3 minutes or until golden brown.
6. Once golden brown remove from oil and transfer onto a paper towel to remove the excess oil.
7. Serve with mint chutney or sweet chilli sauce.
8. Enjoy warm!