Beef, What to Cook

Chapli Kebab Pakistani


  • Beef Mince Pomegranate seeds crushed, soaked and drained 2 tbs

  • Whole spices powder 1 tsp

  • Gram flour roasted 2 tbs

  • Green chilies chopped 3-4

  • Salt 1 Chili flakes 2 tsp

  • Coriander seeds roasted & crushed 1 tbs

  • Coriander leaves

  • Onions chopped


  • Soak Pomegranate seeds in warm water for 10 minutes. Remove excess water and coarsely grind them
  • In a bowl, add beef mince, soaked pomegranate seeds, whole spice powder, roasted gram flour, green chilies, salt, red chili flakes, coriander seeds, coriander leaves, onion, egg and butter. Mix well. Refrigerate mixture for 10-20 minutes
  • Before frying add tomatoes, mix well. Make patty and add a tomato slice on top and fry each side for 4-5 min on low flame until it done. Avoid turning sides in between
  • Serve chapli Kababs with Knorr Tomato Ketchup and Knorr chili Garlic Sauce.

20 mins   20 hours  Serves 4

Green Chutney and Tandoor ki roti

Product used in this recipe

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