Anda Chapli Kebab Brunch
PakistaniBrunchDesi eggsMedium
Crispy-edged chapli kebabs served with a fried egg, tomato and naan for a Peshawari-style brunch. Bold, juicy and full of green chilli and pomegranate flavour.
Prep time15 min
Cook time15 min
Total time30 min
Servings4
Ingredients
- 4 Desi eggs
- 500 g minced beef
- 1 onion chopped
- 2 tomatoes chopped
- 2 green chillies chopped
- 1 tbsp ginger-garlic paste
- 1 tbsp pomegranate seeds
- 1 tsp red chilli flakes
- 1 tsp coriander powder
- 1 egg beaten for binding
- 2 tbsp cornflour
- 3 tbsp oil
- salt to taste
- 4 naan to serve
Method
- Mix the mince with onion, tomato, chillies, ginger-garlic paste, pomegranate seeds, spices, beaten egg and cornflour.
- Shape into 4 flat kebabs.
- Shallow-fry on medium heat for 4 to 5 minutes per side until browned and cooked through.
- Fry the eggs sunny side up until the whites are fully set.
- Serve the kebabs hot with a fried egg on top and warm naan.
Nutrition — estimated per serving
Calories (estimate)450 kcal
Protein (estimate)26 g
Fat (estimate)26 g
Carbs (estimate)24 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cook the kebabs until browned outside and piping hot inside; fry the eggs until the whites are fully set. Contains egg and wheat (naan). Chicken mince can replace beef, and the kebabs can be grilled instead of fried. Rest the kebabs for 2 minutes before serving so the juices settle. Nutrition values are estimates and vary with exact ingredients and portion size.