chappal kebab question!

[akmoti]

Re: chappal kebab question!

@bebo

**The chaplli kabab that you get in NWFP areas have very high fat to meat content and they are fried in animal fat (charbi). Fat = flavor. **
As for shrinkage and firming that is heat causing coagulation of protein.
For home cooking of chappli kabab, I have noticed that it is better to use 10/90 qeema and to let all the water drain from it. Chop qeema along with rest of the ingredients into a mixture and shape them big and thin.

yes that is true…kababs are fried in charbi(fat) in most of the resturants but here qeema quality is different n it does get watery…