Zamali Handi Kabab Recipes

PAKISTANI CHAPLI KEBAB

Steps:

• Spray a small skillet with cooking spray; warm over medium-high heat. Pour egg into the skillet; cook and stir until scrambled and set, 3 to 5 minutes.
• Combine scrambled egg, beef, chopped tomato, onion, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a bowl. Mix by hand until well combined. Shape mixture into patties. Press a tomato slice into the center of each patty.
• Heat oil in a deep skillet to 375 degrees F (190 degrees C). Cook patties in the hot oil in batches until charred, 4 to 6 minutes per side.

ZAMALI HANDI KABAB

Steps:

• Combine the boneless chicken, besan, green chillies, salt and egg in a mixer and grind to a semi-coarse mixture.
• Divide the mixture into equal portion and shape into a seekh kebabs.
• Heat the oil in a kadhai and deep-fry the kebabs on a medium flame until they turn crisp and brown, remove on absorbent paper and keep aside.
• Heat the oil in a clay pot, add the onions and saute till they turns to light pink in colour.
• Add the tomatoes, red chillies, black pepper, ginger-garlic paste, salt, lemon juice and green chilies. Mix well and cook till oil separates.
• Add the fried kebabs, cover and simmer for 10 minutes.
• Serve hot and garnish with coriander.