These kebabs are fashionable in Northern India, Pakistan and Afghanistan. They’re known as “chapli” as a result of they’re flat like a pair of slippers — chappal. You’ll be able to throw them on a grill, but it surely’s even simpler to saute them in a nonstick pan. We make them with turkey on this recipe, however lamb, beef and hen are all appropriate substitutes. You’ll be able to modify the spice and chile content material to fit your household’s palate. (And in case you are lacking a spice or two, don’t let that cease you from making this dish! It’s a really forgiving recipe.) The yogurt within the meat combination tenderizes it and provides a tangy taste. It’s finest in the event you can marinate the meat for an hour, and even in a single day, however in the event you don’t have time, don’t fear.
This recipe will serve three to 4 folks as half of a bigger meal. Serve the kebabs with thinly sliced pickled onions and raita or an Indian-style inexperienced coriander chutney. They’re beautiful with some rice pilaf, naan and a salad, or as an exquisite accompaniment to a easy dal (Indian lentil curry) dinner. One other concept is to make the chapli smaller and serve them as sliders for a cocktail social gathering.
San Francisco meals writers and mothers Stacie Dong and Simran Singh’s weblog, A Little Yumminess (www.alittleyum.com), focuses on household meals adventures and recipes with a world twist.
Serves 3 to 4
1 pound floor turkey thigh meat
2 tablespoons plain Greek yogurt
1 tablespoon recent ginger, peeled and grated
1 recent inexperienced chile, finely minced (or to style)
2 cloves garlic, peeled and finely minced (about 1 tablespoon)
1/2 cup recent cilantro, finely chopped
1 tablespoon coriander seeds, crushed
2 teaspoons cumin seeds
2 teaspoons garam masala
1/2 teaspoon crushed purple pepper flakes
1 teaspoon chile powder
1 teaspoon salt, or to style
Pinch dried turmeric
Vegetable oil for frying
1. In a big bowl, combine all of the elements besides the oil, ensuring to mix every little thing nicely. Cowl and refrigerate for not less than 1 hour and so long as 1 day to permit flavors to meld.
2. Divide meat into 6 parts and type into balls. Flatten every ball right into a 3 1/2-inch patty.
3. In a big frying pan set over medium-high warmth, warmth a beneficiant quantity of oil for frying. When the oil is sizzling, add as many patties as will comfortably match within the pan. Cook dinner till properly browned, 1 to 2 minutes per facet. Flip the warmth right down to medium-low and proceed to prepare dinner patties, turning often, till the patties are cooked by way of and the juices run clear. Take away cooked patties from the pan and preserve heat whilst you prepare dinner the remaining patties in the identical method.