Chapli kabab sliders are a twist on the traditional Pakistani chapli kabab. Mini slider buns are topped with green chutney raita, crispy and crunchy chapli kabab patty, tangy tamarind chutney, and your favorite toppings. Enjoy the classic chapli kabab flavors in a mini version that’s easy to eat and serve. It’s the perfect appetizer for a dawaat, a birthday party, a high tea, or just to have with your shaam ki chai (evening tea).
Dry roast the cumin seeds on a frying pan till they release their aroma and then take them off the heat. Coarsely crush them using a mortar pestle, or in a spice grinder.
Whisk one of the eggs in a small bowl and set aside. Heat oil in a small frying pan, and add the whisked egg. Cook the egg in the form of scrambled egg and set aside.
Remove the chapli kabab mixture from the fridge, and then add the chopped tomatoes, raw egg, and chickpea flour. Start off with adding ½ cup chickpea flour (besan), and then add more if needed. Mix thoroughly.
Heat oil in a large frying pan. Once the oil is hot, do a taste test by frying off a small patty. If needed, adjust salt and spices. In case the mixture is breaking, add some more chickpea flour to bind the kababs together.
Once you are satisfied with the seasonings in the mixture, portion out some of the mince mixture to form a small patty. Chapli kababs are on the thinner side so flatten the mixture accordingly.
Press a tomato slice on top of the patty, and then fry the chapli kababs tomato side down. Let the chapli kabab fry for about 2 – 3 minutes, then flip over and fry on the other side till crispy and golden brown. Once you flip the patty, the tomato will have caramelized and turned a beautiful reddish-brown colour.
Cut the slider buns in half. Toast on a frying pan or tawa till light golden. I like to butter the buns, and then toast for additional flavor.
Spread green chutney raita on the bottom of the slider bun. Top off with the chapli kabab (keeping the tomato side on top), sliced onion, sliced tomatoes, tamarind chutney, and then the top of the bun. Serve with more green chutney raita on the side.
This recipe makes about 15 - 16 chapli kabab sliders. Serving size is 1 - 2 sliders as an appetizer or snack, and 3 - 4 sliders if served for lunch or dinner.