Low Sodium Chapli Kabab
Savor the bold flavors of South Asia with this Low Sodium Chapli Kabab recipe, a heart-healthy twist on the traditional spicy and juicy ground beef patties. Packed with aromatic spices like toasted cumin, coarsely crushed coriander, garam masala, and paprika, these kababs are bursting with vibrant flavors without the need for added salt. Fresh ingredients such as cilantro, green chilies, and a hint of ginger provide a refreshing kick, while chickpea flour and an egg bind everything together for perfectly textured patties. Cooked to golden perfection in olive oil, these kababs are a deliciously wholesome option for a low-sodium diet. Serve them hot with a side of cooling chutney or a crisp salad for a satisfying and nutritious meal. Perfect for weeknight dinners or meal prep, this recipe is easy, quick to prepare, and offers a healthier spin on a beloved classic!
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Recipe Information
Ingredients
- 500 grams Ground beef (preferably 85% lean)
- 1 large Onion, finely chopped
- 1 medium Tomato, finely chopped
- 0.5 cup Fresh cilantro, chopped
- 2 medium Green chilies, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Cumin seeds, toasted
- 1 tablespoon Coriander seeds, coarsely crushed
- 1 teaspoon Ground paprika
- 1 teaspoon Garam masala
- 0.5 teaspoon Black pepper, freshly ground
- 1 large Egg
- 2 tablespoons Besan (chickpea flour)
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the ground beef, chopped onion, chopped tomato, cilantro, green chilies, minced garlic, and grated ginger.
Add the toasted cumin seeds, crushed coriander seeds, ground paprika, garam masala, and black pepper to the mixture. Mix thoroughly with your hands until well combined.
Beat the egg in a small bowl, then add it to the beef mixture along with the chickpea flour. Mix again until all ingredients are evenly distributed.
Shape the mixture into flat patties, approximately 1/2 inch thick and 3 inches in diameter. Ensure the patties hold together, pressing firmly if necessary.
Heat olive oil in a non-stick skillet over medium heat. Once the oil is hot, add the patties, ensuring they aren't crowded in the pan.
Cook each patty for about 5-7 minutes on each side or until browned and cooked through.
Remove from the skillet and drain on paper towels to remove excess oil. Serve the kababs hot with a side of chutney or salad.
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 14.3 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 307 mg | 24% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2471 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
