Chapli Kabab Recipe - A Unique and Professional Guide

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Pakistani Chapli Kabab


Introduction:

Chapli Kabab served with naan and mint chutney.
Chapli Kabab


Chapli Kabab is a famous Pakistani dish, known for its rich flavors and unique texture. This traditional delicacy from Peshawar is made with minced meat, spices, and herbs. Perfect for family gatherings or special occasions, Chapli Kabab is a must-try for anyone looking to explore the depths of Pakistani cuisine.

Ingredients:

  • Minced Meat (Beef or Mutton): 500 grams
  • Onion: 1 large, finely chopped
  • Tomatoes: 2 medium, finely chopped
  • Green Chilies: 3-4, finely chopped
  • Coriander Seeds: 1 tablespoon, roasted and crushed
  • Cumin Seeds: 1 teaspoon, roasted and crushed
  • Red Chili Powder: 1 teaspoon
  • Turmeric Powder: 1/2 teaspoon
  • Garam Masala: 1 teaspoon
  • Salt: To taste
  • Garlic Paste: 1 tablespoon
  • Ginger Paste: 1 tablespoon
  • Fresh Coriander Leaves: 1/2 cup, finely chopped
  • Fresh Mint Leaves: 1/4 cup, finely chopped
  • Egg: 1 large
  • Cornmeal or Gram Flour: 2 tablespoons
  • Pomegranate Seeds (Anardana): 1 tablespoon, crushed (optional)
  • Oil: For frying

Instructions:

  1. Prepare the Meat Mixture:

    • In a large mixing bowl, combine the minced meat, finely chopped onions, tomatoes, and green chilies.
    • Add roasted and crushed coriander seeds, cumin seeds, red chili powder, turmeric powder, garam masala, and salt. Mix well.
    • Incorporate garlic paste, ginger paste, chopped coriander leaves, mint leaves, and crushed pomegranate seeds (if using) into the mixture.
    • Add the egg and cornmeal (or gram flour) to bind the mixture together. Mix everything thoroughly until all the ingredients are well combined.
    • Cover the bowl and let the mixture marinate for at least 30 minutes in the refrigerator.

  2. Shape the Kababs:

    • After marination, take a handful of the mixture and shape it into a flat, round patty. Traditionally, Chapli Kababs are larger and thinner than regular kababs.
    • Repeat this process with the remaining mixture, making sure all the kababs are of equal size.

  3. Fry the Kababs:

    • Heat oil in a frying pan over medium heat. Make sure the oil is hot enough before adding the kababs.
    • Fry the Chapli Kababs in batches, ensuring not to overcrowd the pan. Cook each side for about 4-5 minutes or until they turn golden brown and crispy.
    • Once done, remove the kababs from the pan and place them on paper towels to drain any excess oil.

  4. Serve:

    • Serve the Chapli Kababs hot with naan, yogurt sauce, or mint chutney. Garnish with fresh coriander leaves and lemon wedges.

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