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Salaam. Sharing my second recipe and a recipe that's very dear to my heart. this is something I grew up eating and is made in my house almost every week. I love the traditional chapli kabab in the streets of Peshawar and also love the ones my mom makes at home. Hope you all love this as much as I do.
thanks everyone.

http://www.kraftrecipes.com/assets/r...abab-58927.jpg

Ingredients
1. 500 gm minced beef, all water squeezed out completely
2. 1 egg, lightly beaten
3. 1 egg, lightly cooked/scrambled with 1 tbsp. butter, then cooled
4. 1 finely chopped onion
5. 1 tsp cumin powder
6. 1 tsp coriander powder
7. 2 green chillies, chopped
8. 1/2 tsp red chilli flakes (optional)
9. 1/4 tsp garlic paste
10. 1/4 tsp ginger paste
11. 2 medium tomatoes, seeds removed then chopped
12. salt to taste
13. 1/2 tsp black pepper powder
14. 2 tbsp. fresh coriander leaves
15. 2-3 tbsp. cornmeal, rice flour or breadcrumbs
..

Instructions

Mix everything together then refrigerate the mixture for half an hour. If you leave them too long, the tomatoes will release water and make the kababs soggy, so they will end up breaking in the oil. You can even shape the patties and place them on a tray, then stick the tray in the freezer for half an hour so they firm up. Then proceed to fry them directly from the freezer...this helps maintain their shape. :)

Heat a small non-stick frying pan with 2-3 inches of oil, shape the patties flat and round. Fry them on high heat first then lower the heat to medium low and continue cooking the kababs until the color is nice and dark. Turn them over carefully and cook the other side. Try not to crowd the pan, it will be easier to turn if you do 2-3 at a go. Remove and drain on kitchen towels. Drizzle some lemon juice on them before serving. Serve with onions, tomatoes and/or a salad.

Enjoy! :)