Bold, rustic, and bursting with flavor, these 'flattened' kababs are a hallmark of Khyber Pakhtunkhwa. Featuring a coarse texture, tangy pomegranate seeds, and a perfect crust, they are the king of street food kababs.
Prep Time⏱ 30m
Cook Time🔥 20m
Calories🥗 350
Servings👥 4-6
How to Make It
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1. Prepare the Base: In a large mixing bowl, take the beef mince and add the ginger-garlic paste, salt, and red chili flakes. Knead well for 5 minutes.
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2. Incorporate Aromatics: Add the squeezed onions, chopped tomatoes, green chilies, and fresh coriander. Mix thoroughly.
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3. Add Spices: Fold in the crushed coriander seeds, crushed cumin, garam masala, and the star ingredient—crushed pomegranate seeds (anardana).
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4. Binding: Add the maize flour and the egg. Knead the entire mixture again for several minutes until it becomes sticky and well-combined.
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5. Resting: Let the mixture marinate in the refrigerator for 30-60 minutes to allow the flavors to meld.
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6. Shaping: Take a large portion of the mince (larger than a regular patty) and flatten it between your palms to create a wide, thin disc.
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7. The Garnish: Press a thin slice of tomato firmly into the center of one side of the raw kabab.
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8. Frying: Heat oil or tallow in a wide flat pan over medium heat. Carefully slide the kabab into the pan.
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9. Cook to Perfection: Shallow fry for 4-5 minutes on each side until a deep brown, crispy crust forms while the inside remains juicy.
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10. Serve: Serve hot with fresh naan, mint chutney, and a side of fresh salad.