Chapli Kabab
A short home-style guide to Chapli Kabab, with steps for the usual way and for the air fryer. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Mince (qeema)No mince (qeema)? Use finely chopped chicken or soya granules.
- Tomato (Tamatar)No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
- Onion (Pyaz)No onion? Use spring onions, or a little onion powder (less depth).
- Green chilli (Hari mirch)No green chilli? Use red chilli flakes or extra red chilli powder.
- Eggs (Anda)No eggs? Use paneer or firm tofu in curries and rice dishes.
The usual way: fried
- Mix qeema with tomato, onion, green chilli, egg and crushed coriander seeds, flatten and shallow-fry.
In the air fryer (about 35 min)
- Mix qeema with tomato, onion, green chilli, egg and crushed coriander seeds and flatten into thin patties.
- Brush with oil and air fry at 200°C for 12 to 14 minutes, turning halfway, until browned and cooked through.
Air fryer tip: Use a paper liner with holes. The patties are soft until they firm up in the heat.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.