Chapli Kabab

Ingredients

Mince mutton keema – ½ kg

Onion – 1

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Green chillies – 2

Ginger garic paste – 1 tsp

Tomatoes – 2

Pepper powder, salt  and red chilli powder as per taste

Coriander leaves

Egg – 1

Bread crumbs – 3 tbl.sp

Method

Chop tomatoes and onions.

Slightly beat one raw egg.

Mix all the ingredients except tomato and leave it to marinate for half an hour. (Tomatoes will release water and make the kabab soggy).

While making kabab, add chopped tomatoes, and make small flat round patties.

Place them on a tray and keep in the freezer for half an hour. Remove and directly  fry them in oil till golden brown in color.

Remove and drain on absorbent paper and drizzle some lemon juice and garnish with onion rings and sliced tomatoes.