Name: Spiced Beef Patties (Chappli kabab)
Yield: Makes 6
Cuisine: Afghan
Ingredients: 4 teaspoons chickpea flour; 450 g/1 lb minced beef with 25 per cent fat; ¼ teaspoon whole cumin seeds, lightly crushed in a mortar or spice grinder; 1 tablespoon whole coriander seeds, lightly crushed in a mortar or spice grinder; 6 cherry tomatoes, quartered; handful of fresh green coriander leaves, chopped; vegetable oil; ¾ teaspoon salt, or to taste; 2–3 green bird’s eye chillies, finely chopped; 1 medium-small onion, 110–150 g/4–5½ oz, peeled and coarsely chopped

Preparation info

Makes
6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

I ate these kababs at the border of Pakistan and Afghanistan, where they originated. Normally, they are fried in the fat that comes from the large, flabby tail hanging at the back of a dumba, a fat-tailed sheep. The fat is rendered first. You may render suet in its place or use vegetable oil as I have. This kabab is normally served with naan-like breads, but you may use pitta breads or hamburger buns if you wish. Spicy cucumber wedges are perfect se