Chapli kebabs with naan
Crisp, spiced Peshawari mince patties with tomato and fresh coriander.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Beef mince500 g
- Brown onions150 g
- Tomatoes250 g
- Fresh coriander1 bunch
- Plain naan breads4 naans
- Natural yoghurt150 g
- Cucumber1 cucumber
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, ground cumin, chilli flakes. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten, Milk.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Finely chop the onion, the tomatoes and the coriander. In a bowl, mix the mince with the onion, half the tomatoes, half the coriander, 2 teaspoons of cumin, a pinch of chilli flakes and half a teaspoon of salt.500 g beef mince150 g brown onions250 g tomatoes1 bunch fresh coriander
- With wet hands, shape into 8 flat patties about 1 cm thick.
- Heat oil about half a centimetre deep in a frying pan over a medium-high heat. Fry the patties for 4 minutes a side, until crisp, dark golden and cooked through.
- Warm the naan. Serve the kebabs in the naan with yoghurt, sliced cucumber and the rest of the tomatoes and coriander.4 naans150 g natural yoghurt1 cucumber
Press a slice of tomato into each patty before frying. It is the classic Peshawar touch.
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