Chapli Kabab - 1

Ingredients 
1/2 kg finely minced beef 
1 medium sized onion chopped 
Salt to taste 
1 tsp ginger paste 
1 tsp crushed zeera 
i tbs crushed whole dried red chilies 
1 tsp crushed dhuniya seeds 
Small pieces of an omlette made with 2 eggs with a little salt and black paper 
1 tsp anardana 
2-3 green chilies chopped 
1/2 cup of fresh dhuniya leaves 
1 large tomato 
1 tsp lemon juice or vinegar 
200 gms Makai ka atta (Corn meal) 
1 small onion sliced and fried till brown


Method
- Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3 hours. 
- Make into flat pattis and fry in a little oil. 
- Makes about 6 kababs. 
- Serve with chutney and Naan

Chapli Kabab

Ingredients
1 kg Ground Beef "Thickly minced"
2 cups of finely chopped Green (Spring) Onions
2 Tbs whole anar dana
3 Tbs whole dried coriendar seeds
2 Tsp White zeera
4 Hot green chili "finely chopped"
3 Tsp dried red chili "Thick grind"
2 Tsp finely shred fresh ginger
1 large tomato finely chopped.
Salt to taste
Fat or Oil to deep fry.

Method
    Mix all the ingredients. Heat the Oil. Oil must be very hot otherwise you will not get the crisp surface. Make Large portions of mixture, round and in 1/2 thickness. When Oil is hot, start frying Kababs. Kababs are ready to serve as
soon as the surface of the kababs gets dark brown. Serve with Nan and Mint Chutney.