Peshawari Chapli Kabab Recipe - Yummy Traditional

Peshawari Chapli Kabab Recipe


Peshawari Chapli kabab || Chapel Kabab || How to make chapli kabab with step by step photos

Chapli Kabab is a minced kebab, usually made from ground beef or mutton with various spices in the shape of a patty. The chapli kebab is best served aromatic, moist, and spicy It is considered a specialty of Pashtun cuisine and often served to guests. The kebab is commonly consumed in meals with bread such as naan, rice dishes such as Kabuli pulao, or wrapped in fast food in winters, green tea such as kahwa may traditionally be served alongside it, while cold drinks are preferred in the summers.

Peshawari Chapli Kebab is prepared with
Raw marinated mince or ground meat can be either beef/lamb or mutton
Originated Chapli Kabab Prepared has to be?
With lamb fat, is added in the mince that gives it to unique and yummy taste besides the softness of kebab
Here I was using mutton mince that’s why I used a small amount of mutton fat that was necessary but fried in olive oil
Main Ingredients are?
 Is included corn flour, mince, different herbs and spices, and eggs as well as seasoning of dried pomegranate seeds
How to fry it?
The kebabs can be fried shallow or deep in vegetable cooking oil over medium heat. Some chefs fry the kebabs in lamb fat over wood-fired stoves to lend an organic flavor. This approach is avoided by other gastronomists, citing health-conscious reasons
How can be served it?
Once cooked chapli kabab can be served and garnished with parsley, onion, and tomatoes along with various chutney sauce salad and yogurt
It can be served and eaten hot with naan bread, rice, or in buns and sandwiches such as a bun kebab, bread, and burgers
I have given chapli kabab powder recipe in my previous post, I am giving link below
So let's begin.....

Firstly beat the eggs to add a pinch of food color and salt, Heat the oil in a frying pan, pour egg mixtures in it. Let it cook for a minute. Then stir it well over low-medium heat until the mixture turns into crumble form, remove from the heat take it out in the plate, Set aside


Peel and chop the onions
Peel and chop the tomatoes
Note: frozen tomato can be peeled off easily but if you have fresh tomato then just boil the water turn off the flame and then put the tomato into the hot water
Leave it in the water for 10 minutes then discard water, and peel the tomatoes.Rinse and chop mint, coriander, and green chilies, set aside


    In the mincer machine put both meat and fat
    Mince them together, if you haven't mincer at home you can make mince from the butcher shop, but the fat must be added with the mince


    Add ginger-garlic paste, chapli kabab masala powder to the mince 


    Put all scrambled eggs and chopped tomatoes, Then add all chopped vegetables along with maize flour


    Mix them together very well with the help of fingers, Knead them well to a soft dough for 10-15 minutes


    Cover it and keep in the refrigerator for marination for about 30 minutes


    Make an equal portion of mince dough_Give it to a ball shape, flatten a ball between both palms like a disc, place all chapli kababs on the tray or plate


    Heat the 1 tbsp oil in the frying pan.
    Note: don't need to fry kabab in more oil
    Place a kebab on the frying pan Maximum 3-4 kebabs fry in one batch, cook both sides for 3-5 minutes over a medium-low flame  


    Flip the kabab carefully with a spatula until golden brown color from both sides   

    Now Chapli kabab is done to serve 

    For Serving: You can serve it with burger bunslices naan, and chapati with sauce...


    The chapli kebab is best served aromatic, moist and spicy It is considered a specialty of Pashtun cuisine

    1. 700g, meat, mutton/lamb/beef minced with fat
    2. 100g, fat  
    3. 3 tbsp, homemade chapli kabab powder
    4. 1 large, red tomato finely chopped
    5. 6-7, small green chilies
    6. 3, large eggs, beaten with orange food color
    7. 1 tbsp, mint leaves finely chopped
    8. 2 tbsp, coriander leaves finely chopped
    9. 100g, maize flour (makai) 
    10. 1 large, onion finely chopped
    11. 2 tbsp, ginger garlic paste freshly ground
    12. 1 pinch, food color
    13. Ghee/oil as required for frying  
    How to make the chapli kabab?
    1. In a mixing bowl add mince, ginger garlic paste
    2. Mix them for a minute with the fingers
    3. Then add chapli kabab powder,coriander,mint,green chilli,onion,tomato,maize flour and scrambled eggs
    4. Mix them together
    5. Now start kneading the mince as a dough
    6. Keep kneading for 10-15 minutes until all ingredients are well combined
    7. And it looks like a soft dough
    8. Cover it and keep in the refrigerator for marination for about 30 minutes
    9. After 30 minutes take the bowl out and again punch the mince dough
    10. Divide the equal portions of the mince dough
    11. Shape into balls to all portions
    12. Take 1 ball and flatten it between your palm like a disc
    13. Place on the tray/plate
    14. Repeat the same process with all remaining mince balls
    15. At this stage, you can freeze it as well for after using
    16. Take a frying pan to add 1 tbsp oil/ghee
    17. Heat the oil and place 3-4 kebab patties on the frying pan at one time
    18. Let it shallow fry on one side then flip
    19. Cook both sides for 3-5 minutes over medium-low heat
    20. After a while flip both kebab patties carefully
    21. Or until you get the nice golden brown color from both sides
    22. Remove from the heat and now chapli kebab is done to hot serve
    23. Transfer to the serving plate with sauceburger bunchapattis naan
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