By Fatima Kamal
Attock chapli kebab
Mince beef flat kebab with pomegranate chutney
This recipe comes from one of my oldest friends Moneeza and is inspired by her fondest food memory: travelling by a horse-drawn ‘tanga’ (carriage) through the mustard fields of Punjab to her home in Attock where she would be greeted with the intoxicating aromas of her mother’s sizzling chapli kebabs. These flattened kebabs are large – the size of a ‘chapal’ (slipper) – and come wrapped in newspaper topped with spring onions and garlicky pomegranate chutney
Updated at: Sat, 11 May 2024 22:39:52 GMT
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Ingredients
4 servings
1 lbbeef mince
fine, ground beef, with fat 1 red onion, very finely chopped
4spring onions
scallions, very finely chopped
2green chillies
very finely chopped
2 handfulscoriander
finely chopped, cilantro
1tomato
large, finely chopped
1 Tbspcoriander seeds
dry-roasted, ground in a mortar and pestle 2.5cm/1-inch piece ging, peeled and, grated on a grater granate
1 ½ Tbspcornmeal
flour or fine polenta, or use gram flour
salt
to taste
1egg
3 Tbspvegetable oil
3red radishes
chopped
1tomato
sliced
2spring onions
scallions, chopped
1lime
Instructions
Step 1
Mix all the ingredients, except the oil, together in a large bowl. Begin kneading and squeezing the mixture together like you would a dough. The more you knead and squeeze everything together by hand, the less chance it
Step 2
will break when frying. Continue kneading and squeezing the mixture until it feels sticky then cover with clingfilm and allow to rest in the fridge overnight.
Step 3
Before frying allow the mixture to come to room temperature first. Using your hands, take about 3 heaped tablespoons of the mixture and shape into a flat oblong kebab about 5mm/ 1/4 inch thick and about 13cm/5 inches wide (at the greatest width).
Step 4
Using a tawa, pancake pan, griddle or frying pan, heat a 1 teaspoon oil for each kebab. Add 2–3 kebabs at a time and cook on one side. If the kebab is very thin, it will take about 3–5 minutes. Remove from the pan and repeat with the remaining kebabs.
Step 5
To serve, place a hot kebab on top of a naan, add the radish, tomato, spring onion, a squeeze of lime and a little of the pomegranate chutney below.
Step 6
Kitchen secret
Step 7
For the pomegranate chutney, mix 3 tablespoons dried and ground anardana (dried pomegranate) with 1 finely chopped green chilli, 1 crushed garlic clove, a large handful of chopped coriander and 10 chopped mint leaves. Bash it all up in a mortar and pestle and serve with chapli kebabs (see above).
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