Mutton Chapli Kebab Recipe Peshawari Style

Ingredients
Mutton mince (keema) – 500 g
Onion – 1 medium, finely chopped
Tomato – 1 small, finely chopped
Green chillies – 2–3, finely chopped
Ginger-garlic paste – 1 tbsp
Fresh coriander – 3 tbsp, chopped
Pomegranate seeds (anardana), crushed – 1 tbsp
Cumin seeds – 1 tsp
Coriander seeds, crushed – 1 tbsp
Red chilli flakes – 1–1½ tsp
Red chilli powder – 1 tsp (adjust to taste)
Garam masala – 1 tsp
Salt – to taste
Cornflour or besan – 2 tbsp
Egg – 1
Oil – for shallow frying

Method
Mix: In a bowl, combine keema, onion, tomato, green chillies, ginger-garlic, coriander, all spices, salt, cornflour/besan, and egg. Mix well until sticky.
Rest: Cover and rest 15–20 minutes (helps binding and flavor).
Shape: Take a lemon-sized portion, flatten into a round chapli shape.
Fry: Heat oil on medium. Shallow-fry kebabs until golden brown on both sides (about 3–4 min per side).
Serve: Hot with naan, lemon wedges, onion rings, and green chutney.