INGREDIENTS IN CHAPLI KABAB
Only two of the required ingredients warrant a trip to the Desi Grocery Store:
Dried Pomegranate seeds (Anardana): These are a key ingredient that help make Chapli Kabab..well..Chapli Kabab. They add a slight tang and crunch. I love adding the full 2 tablespoons (more than most recipes!) but you can decrease to one tablespoon to make them more subtle.
If you positively don’t like the crunch, a great substitute is 2-3 teaspoons of pomegranate powder or even pomegranate molasses.
Corn Flour (Makki ka atta) or Gram flour (Besan): Helps bind the kababs while enhancing the taste. Though some authentic recipes insist corn flour (which is like cornmeal but finer) is the only way to go, I know gram flour/besan (different from chickpea flour) is much more likely to already be in your pantry. Plus, I tested it & they both work perfectly well.
HOW TO MAKE CHAPLI KABAB
Toast & grind the spices. Toasting deepens the flavor while removing the raw taste of the spices. Add them to a spice grinder (or even a food processor) along with the pomegranate seeds. Roughly crush.
Toast the corn flour or gram flour. Again, enhances the nutty flavor of the corn flour. You can probably get away with not toasting, but I toast. It takes 5 minutes. You can do it. Or not. Follow your heart on this one.
Combine all the ingredients in a bowl, including the prepped ones above. Mix/knead the dough vigorously until you can see the stringy texture of the meat. You can also use the paddle attachment of a stand mixer to do this.
Fry! There are 2 ways to do this. The first one is obvious. Shape into patties. But, if you can, smash them directly on the pan.
Serve immediately with a sprinkle of ground coriander and cilantro.