Pomegranate Infused Chapli Kabab.
500g minced meat (beef or chicken)
1 cup finely chopped onions
2 tablespoons crushed pomegranate seeds
2 tablespoons roasted and crushed coriander seeds.
One tablespoon crushed red pepper flakes
1tablespoon ginger-garlic paste
1teaspoon garam masala
Salt to taste
1/2 cup finely chopped fresh coriander leaves
2 beaten eggs
2 cup cooking oil for frying
In a large bowl, combine minced meat, chopped onions, crushed pomegranate seeds, roasted coriander seeds, red pepper flakes, ginger-garlic paste, garam masala, and salt.
Mix well and let it marinate for at least 1-2 hours in the refrigerator.
Just before shaping the kababs, add fresh coriander leaves and beaten eggs to the mixture Mix thoroughly.
Divide the mixture into equal portions and shape them into flat, round kababs.
Oil Heat in a pan over medium heat. Fry the kababs until golden brown on both sides.
Serve hot with naan or raita.
This unique recipe adds a burst of flavor with the subtle sweetness from pomegranate seeds. Enjoy your Peshawari Chapli Kababs.