Chapli Kebab Recipe

Peel and quarter the onions. Process them in a food processor until they have a coarse, chopped texture, not a paste. Place the chopped onions in cheesecloth and squeeze out as much water as possible. Discard the water. You should have about 400g of dry, squeezed onions.

Chop the tomatoes into rough pieces. Process them in the food processor until they form a pulp with some chunky bits. You should have about 500g of processed tomatoes.

In a large bowl, combine the ground beef, squeezed onions, processed tomatoes, chopped green chilies, minced ginger, ground coriander seeds, anardana, chili flakes, baking soda, and salt. Add the fried eggs, roughly chopped.

Using your hands (preferably with gloves), knead the mixture thoroughly for about 5-7 minutes. The mixture should become sticky and well-combined, with the meat fibers starting to bind together. This step is crucial for the texture of the kebabs.

Take a portion of the mixture (about the size of your palm). Wet your hands slightly with water to prevent sticking. Form the mixture into a round, flat patty, about 1-1.5 cm thick. Make a slight indentation in the center with your thumb to help it cook evenly and prevent puffing up too much.

Repeat the process for the remaining mixture, forming all the kebabs. Place them on a plate or tray.

Heat the beef fat and ghee in a heavy-bottomed skillet or cast iron pan over medium-high heat until very hot. The fat should be shimmering.

Carefully place the kebab patties into the hot fat, ensuring not to overcrowde the pan. Fry for about 2-3 minutes per side, until deep brown and crispy on the outside. The inside should remain moist and tender.

Remove the fried kebabs from the pan and place them on a plate lined with paper towels to drain excess fat.