Peshawari Chapli Kebab || Chapli Kebab || How to make chapli kebab with step-by-step photos
Chapli Kabab is a type of minced kebab typically made from ground beef or mutton, seasoned with various spices, and shaped like a patty. It is best enjoyed aromatic, moist, and spicy. Considered a specialty of Pashtun cuisine, the chapli kebab is often served to guests.
This kebab is commonly enjoyed with bread, such as naan, rice dishes like Kabuli pulao, or wrapped in fast food during the winter months. Traditionally, it is accompanied by green tea, such as kehwa, while cold drinks are preferred in the summer.
Peshawari Chapli Kebab is prepared with
Raw marinated minced or ground meat can be either beef/lamb, or mutton.
To prepare authentic Chapli Kabab, lamb fat is added to the mince, which contributes to its unique and delicious flavor, as well as the kebab's softness. In this case, I used mutton mince, so I incorporated a small amount of mutton fat, but I cooked it in olive oil.
The main ingredients?
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 sauces, 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.....
First, beat the eggs and add a pinch of food coloring and a sprinkle of salt. Heat oil in a frying pan, then pour the egg mixture into the pan.
Allow it to cook for about a minute. Next, stir the mixture gently over low to medium heat until it becomes crumbly. Once it reaches this texture, remove it from the heat, transfer it to a plate, and set it aside.
Peel and chop the onions. Peel and chop the tomatoes.
If you're using frozen tomatoes, they can be peeled easily. For fresh tomatoes, bring a pot of water to a boil, then turn off the flame and place the tomatoes in the hot water. Let them sit for 10 minutes, then remove them from the water and peel off the skins.
Next, rinse and chop the mint, coriander, and green chilies, and set them aside.
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In the mincer machine, add both meat and fat. Mince them together. If you haven't minced at home, you can buy pre-minced meat from the butcher shop, but remember to add fat to it.
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 of oil in the frying pan.
Note: don't need to fry the kabab in more oil
Place a kebab in 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 in 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, 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 your 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 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 for all portions
- Take 1 ball and flatten it between your palms 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 in the frying pan at a time
- Let it shallow fry on the 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, and now the chapli kebab is done to serve hot
- Transfer to the serving plate with sauce, burger bun, chapattis naan
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