Chapli kebab

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Chapli kebab Recipe


By Monish Gujral Published: August 2, 2015



    1. Put the mince in a bowl and add 1 tbsp of water to soften it. Add the remaining ingredients for the kababs. Mix and rub it well with your palms.
    2. Set aside in the refrigerator for 3-4 hours. To cook the kababs, first remove the mince from the refrigerator and bring it to room temperature.
    3. Apply a little oil to your palms and divide the mixture into two equal portions. Shape into balls and flatten them slightly to form round patties.
    4. Heat oil in a non-stick frying pan and shallow-fry the kababs, till golden brown and crisp on both the sides.
    5. Drain on kitchen paper Serve hot with coriander chutney.

      First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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