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 is 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 winter, green tea such as kehwa 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?

Lamb fat, is added to the mince that giving 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

The main ingredients are?

It 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 the chapli kabab powder recipe in my previous post, I am giving the 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, and pour egg mixtures into 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 on the plate, and Set it aside

Peel and chop the onions

Peel and chop the tomatoes
Note: frozen tomatoes can be peeled off easily but if you have fresh tomatoes 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 the water, and peel the tomatoes. Rinse and chop mint, coriander, and green chilies, and set aside

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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 and chapli kabab masala powder to the mince

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

add-crumble-egg-and-tomato-in-the-chapli-kabab-mince

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

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

keep-chapli-kabab-mince-in-the-refrigerator

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

Heat the 1 tbsp oil in the frying pan.

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

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

Now Chapli kabab is done to serve

For Serving: You can serve it with a burger bun, slices of naan, and chapati with sauce...

Peshawari Chapli Kebab
Author: Sana Rasheed
Preparation Time: 30 mins
Cooking time: 15 mins
Total time:45 mins
Servings: 4
Recipe Category: Kabab
Cuisine: Peshawari Pakistan
Calories per serving: 91 kcal

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

Ingredients:

700g, meat, mutton/lamb/beef minced with fat
100g, fat
3 tbsp, homemade chapli kabab powder
1 large, red tomato finely chopped
6-7, small green chilies
3, large eggs, beaten with orange food color
1 tbsp, mint leaves finely chopped
2 tbsp, coriander leaves finely chopped
100g, maize flour (makai)
1 large, onion finely chopped
2 tbsp, ginger garlic paste freshly ground
1 pinch, of food color
Ghee/oil as required for frying

How to make the Chapli Kabab?

In a mixing bowl add mince, ginger garlic paste
Mix them for a minute with the fingers
Then add chapli kabab powder, coriander, mint, green chili, onion, tomato, maize flour, and scrambled eggs
Mix them together
Now start kneading the mince as a dough
Keep kneading for 10-15 minutes until all ingredients are well combined
And it looks like a soft dough
Cover it and keep it in the refrigerator for marination for about 30 minutes
After 30 minutes take the bowl out and again punch the minced dough
Divide the equal portions of the minced dough
Shape into balls to all portions
Take 1 ball and flatten it between your palm like a disc
Place on the tray/plate
Repeat the same process with all remaining mince balls
At this stage, you can freeze it as well after using
Take a frying pan to add 1 tbsp oil/ghee
Heat the oil and place 3-4 kebab patties on the frying pan at one time
Let it shallow fry on one side then flip
Cook both sides for 3-5 minutes over medium-low heat
After a while flip both kebab patties carefully
Or until you get the nice golden brown color from both sides
Remove from the heat and now chapli kebab is done to hot serve
Transfer to the serving plate with sauce, burger bun, chapattis naan

*Not be duplicated, rewritten or published without permission- Thank you!

Peshawari Chapli Kabab Recipe

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