Chatkhara Qeema Kabab Recipe | Raw Mince Kabab Recipe | How to make Chatkhara Kabab

Step 1: Prepare the Minced Meat

Take 500g of clean minced meat (qeema) with about 50g of fat (10% charbi recommended) and place it in a large mixing bowl.

Step 2: Add Onions and Herbs

Add 200g of finely chopped onions (ensure excess water is squeezed out), a handful of chopped coriander leaves, 2 tablespoons of finely chopped green chilies, and 1 tablespoon of chopped mint (pudina) to the minced meat.

Step 3: Incorporate Spices and Lemon

Add ½ teaspoon of ajwain (rub it between your palms before adding for enhanced flavor), the juice of 1 lemon, 1 tablespoon of coriander powder, 1 tablespoon of white cumin (zeera), ¾ teaspoon of red chili powder, 1½ teaspoons of crushed red chili, 1 teaspoon of salt (adjust to taste), and 1½ tablespoons of ginger garlic paste to the mixture.

Step 4: Mix Thoroughly

Using gloved hands, thoroughly mix all the ingredients with the minced meat. Knead and rub the mixture for about 4-5 minutes until it is well combined and the meat fibers are somewhat broken down.

Step 5: Add Binding Agent

Gradually add 1 cup of makai ka atta (corn flour) to the mixture, mixing it in thoroughly until it is fully incorporated and the mixture is well bound.

Step 6: Rest the Mixture

Cover the bowl and let the kebab mixture rest for at least 10 minutes. This allows the flavors to meld and the binding agent to set.

Step 7: Form Kabab Patties

Take small portions of the mixture (using a spoon for consistent size) and flatten them into small, round patties (tikkis). From 500g of mince, you should get approximately 35 kebabs.

Step 8: Prepare Serving Platter

Arrange fresh lettuce leaves on a serving platter. Top with thinly sliced red onions, tomato slices, green chilies, and lemon wedges for garnish and a fresh accompaniment.

Step 9: Fry the Kababs

Heat oil in a pan over medium heat. Once hot, carefully place the kabab patties into the pan, ensuring not to overcrowd it. Fry them until golden brown on one side, which takes about 1 to 1.5 minutes.

Step 10: Flip and Continue Frying

Gently flip the kababs to the other side using a spatula. Continue frying for another 1 to 1.5 minutes until they are cooked through and have a beautiful golden-brown crust on both sides.

Step 11: Serve the Kababs

Once fried, remove the kababs from the pan and place them on the prepared serving platter with the salad. Serve hot and enjoy your delicious Chatkhara Qeema Kababs.

• Ensure the minced meat is clean and doesn't require washing to maintain its flavor and texture.

• Squeeze out excess water from the chopped onions to prevent the kebab mixture from becoming too wet.

• Mix the ingredients thoroughly for 4-5 minutes to ensure all flavors are well combined and the meat fibers break down slightly for a tender kebab.

• Allow the mixture to rest for at least 10 minutes before forming patties to let the flavors meld and the binding agent work effectively.

• Instead of corn flour (makai ka atta), you can use bajra flour, wheat flour, or gram flour (besan) as a binding agent.

• Adjust the amount of green chilies, red chili powder, and crushed red chili to your preferred spice level.