Peshawari Anda Chapli Kebab

Ingredients

• 4 boiled eggs, finely chopped
• 250 g beef or chicken mince
• 1 medium onion, finely chopped
• 2 green chillies, finely chopped
• 1 tomato, finely chopped
• 1 tbsp pomegranate seeds (anar dana)
• 1 tsp crushed coriander seeds
• 1 tsp crushed cumin seeds
• 1 tsp red chilli flakes
• 1 tsp garam masala
• 1 tsp salt
• 2 tbsp besan (gram flour)
• 1 raw egg, beaten (for binding)
• 3 tbsp oil or ghee for frying
• Fresh coriander, chopped

Method

1. Boil the eggs for 10 minutes, cool, peel and chop finely.
2. In a bowl mix the mince, chopped boiled eggs, onion, green chillies, tomato, pomegranate seeds, coriander seeds, cumin seeds, chilli flakes, garam masala and salt.
3. Add besan and the beaten raw egg and mix until the mixture holds together.
4. Rest the mixture for 10 minutes so the besan absorbs moisture.
5. Wet your hands and shape flat round kebabs, about 8 cm wide.
6. Heat oil or ghee on a tawa over medium heat.
7. Fry the kebabs 4 to 5 minutes per side until golden and crisp at the edges.
8. Serve hot with fresh coriander, sliced onion and green chutney.