Chapli kabab masala powder | Homemade Spice || How to Make Chapli Kabab Masala with step-by-step photos
Chapli Kabab Masala Powder blends flavoured spices and is easy to make the most important thing is that it works in many dishes Especially when you are going to prepare mince paratha, mince samosa baked mince potato cutlets or any related recipes. I will share those recipes soon in which is added chapli kabab masala powder.
So that you can better understand any particular spice
doesn’t work only in 1 recipe rather it can also help to enhance the taste of
other cooking So if you add a small amount of spice in your other cooking
is called in simple language “Cooking Tips
That makes you perfect in cooking and perfection only comes from experiments. and experiment teaches you about your imperfections. This homemade spice is better than store-bought I always prefer using and making homemade spices whether you are preparing any type of meal.
The
main ingredients in this recipe are dry
roasted coriander, cumin, pomegranate seeds and fennel so let’s come to know
how to make homemade Chapli kabab Masala Powder at Home
Preheat the pan on medium flame then put all whole spices, and dry roast them together for 2 minutes on low-medium flame, remove from the flame and place on the plate
Take a grinding jar then put roasted spices, grind them coarsely for a minute, and transfer to the medium mixing bowl
Now add powdered spices, mix them well and fill in a jar to preserve for a month
Place chapli kabab masala in a cold place_The prepared chapli kabab masala is enough for 2kg chapli kabab
Chapli Kabab Mix Spice enables you to experience the authentic traditional taste of delicious Pashtun-style Chapli kababs...
Ingredients:
- 2 tbsp, cumin seeds roasted and crushed
- 2 tbsp, dried pomegranate seeds roasted and crushed
- 2 tbsp, coriander seeds roasted and crushed
- ½ tsp, fennel seeds roasted and crushed
- 1 tsp, citric acid
- 1 tbsp, crushed red chilli
- 1 tsp, red chilli
- 1 tsp, homemade chat masala
- ½ tsp, black peppercorn powder
- 1 tsp, salt
- 1 tsp, ginger powder
- 1 tsp, garlic powder
How to make the Chapli Kabab Masala?
- Preheat the pan to medium flame
- Then put coriander seeds, cumin seeds, fennel seeds and pomegranate seeds
- Dry roast them together for 2 minutes on low-medium flame
- Remove from the flame and place on the plate
- Take a grinding jar then add coriander, cumin, pomegranate and cumin
- Grind them coarsely for a minute
- Transfer to the medium mixing bowl
- Now add garlic powder, ginger powder, salt, citric acid, crushed red chilli, black peppercorn powder and chat masala
- Mix them well and fill in a jar to preserve them for a month
- Place chapli kabab masala in a cold place
- The prepared chapli kabab masala is enough for 2kg chapli kabab...
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