Peshawari Chapli Kebab || Chapli Kebab || How to make chapli kebab 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 minced or ground meat can be either beef/lamb or mutton
Originated Chapli Kabab Prepared has to be?
Lamb fat is added to the mince, giving it a unique and yummy taste, besides the softness of the 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, minced, different herbs and spices, and eggs, as well as seasoning of dried pomegranate seeds.
How to fry it?
The kebabs can be fried shallowly or deeply 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 it be served?
Once cooked, chapli kabab can be served and garnished with parsley, onion, and tomatoes, along with various chutney sauce salads 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 and add a pinch of food
coloring 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 it 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 easily, but if you have fresh tomatoes, then just boil the water, turn off the flame, and put the tomato into the hot water.
Leave it in the water for 10 minutes, discard it, and peel the tomatoes. Rinse and chop mint, coriander, and green chilies, and set aside.
Note: Frozen tomatoes can be peeled easily, but if you have fresh tomatoes, then just boil the water, turn off the flame, and put the tomato into the hot water.
Leave it in the water for 10 minutes, discard it, 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 to the mince.
Mince them together. If you haven't mincer at home, you can make mince from the butcher shop, but the fat must be added to the mince.
Add ginger-garlic paste and chapli kabab masala powder to the mince.
Put in all scrambled eggs and chopped tomatoes, then add all chopped vegetables along with maize flour.
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.
Make an equal portion of minced dough. Give it 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.n Maximum of 3-4 kebabs fry in one batch, and cook both sides for 3-5 minutes over a medium-low flame.
Place a kebab on the frying pan.n 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 it has a golden brown color on both sides.
Now, Chapli kabab is done to serve
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-small green chilies
- 3 large eggs, beaten with orange food coloring
- 1 tbsp mint leaves, finely chopped
- 2 tbsp coriander leaves, finely chopped
- 100g maize flour (makai)
- 1 large onion, nion finely chopped
- 2 tbsp ginger garlic paste, free, finely ground
- Ghee/oil as required for frying
How to make the Chapli Kebab?
- In a mixing bowl, add 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 and 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 other 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 head,t and now chapli kebab is done to hot serve
- Transfer to the serving plate with sauce, burger bun, chapattis naan
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