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Chapli Kabab With Home Made Naan

Recipe Card:

Mix one packet of National Chapli Kabab mix + two tablespoons ginger/garlic paste + one cup chopped onions + one chopped tomato + one egg in 600 grams minced meat.

Set aside for 30 minutes.

Shape into flat kabab and shallow fry.

Prepare dough by mixing 1 tablespoon yeast with 1 cup yogurt. Add 3 tablespoon oil and 1 cup warm water.

Add 1/2 teaspoon sugar and salt to 3 cups flour along with 1 teaspoon of Ajwain seeds and 1 teaspoon of kalongi seeds.

Now mix with wet ingredients and knead well. Set dough aside (at a warm spot near oven) for 30 minutes.

Preheat oven to 350F and place an aluminum tray inside to warm with it.

Take out a small portion of raised dough and flatten into a circle for a mini naan.

Make holes with a fork on the naan. Brush egg wash and sprinkle sesame seeds generously on top.

Heat a tawa and place the bread on it for 2 mins (it will change colour).

Now transfer naan to the heated aluminum tray (without turning) and bake in the oven for 10 mins at 350F.

In the end broil for 1 minutes.

Take out the naan and spread butter on top.

Make green chatni by grinding a handful of coriander and mint with green chillies, salt and pepper in a cup of yogurt.

Place the chapli kebab on the mini naan and pour green chatni on top.

Garnish with onions and tomatoes.

This recipe will make around 8 chapli kebab and 8 mini naans.

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