Chapli Kebab (Spiced Flat Beef Patties)

Method

1. 1

   Chop the tomato (saving a few slices to press on top later), chop the green chilies, and squeeze the chopped onion in a clean cloth to press out its moisture.

2. 2

   In a large bowl, knead the beef with the tomato, crushed coriander seed, green chili, squeezed onion, cornmeal, egg and cilantro until just combined — the mix should stay loose and studded, not smooth.

   💡 Crushed coriander seeds must stay coarse — their pop between the teeth is the signature.

3. 3

   Divide into portions and slap each one between your palms into a wide, thin patty about the size of your hand; press a reserved tomato slice into the top of each.

4. 4

   Heat a shallow layer of fat in the wide skillet over medium-high heat until it shimmers.

5. 5

   Slide in the patties and fry the first side 4–5 minutes, undisturbed, until deeply browned.

6. 6

   Flip carefully and fry the second side another 4–5 minutes until the lace-edges crisp.

7. 7

   Drain briefly and serve with naan, yogurt and sliced onion.