Chapli Kabab Recipe
Chapli kabab also known as Peshawari chapli kabab is originated from Peshawar and enjoyed everywhere in Pakistan. Chapli kabab is a popular barbecue recipe that is not only offered in restaurants but also massively enjoyed as a street food of Kyber Pakhtunkhwa province of Pakistan.
It is made with grounded beef or mutton meat and marinated with a variety of spices. Chapli kabab are super delicious, amazingly flavorful and surely is an integral part of the dinner table on almost every occasion, festivity & gatherings at home.
CHAPLI KABAB INGREDIENTS
- 300 gram beef or mutton (minced)
- Egg beaten (half)
- 1-1/2 tablespoon gram flour (besan)
- 1 tablespoon butter
- 1 tablespoon dry whole coriander
- 1 tablespoon red chili flakes
- 1 tablespoon dry pomegranate seeds (anardana)
- 1 tablespoon turmeric powder
- 1 tablespoon garam masala powder
- ¾ tablespoon salt (as needed)
- 1 onion (medium size)
- 1 tomato (medium size)
- 1/8 bunch fresh coriander
- 1 green chili
- 1 tablespoon ginger and garlic (chopped)
CHAPLI KABAB PREPARATION
First on all, use a knife to perfectly chop onion, tomato, green chili, fresh coriander (do not use chopper). Crush dry whole coriander in a crusher with hands. Use a large size bowl and add minced meat, crush dry whole coriander, gram flour (besan), butter, red chili flakes, dry pomegranate seeds (anardana), turmeric powder, garam masala powder, salt, medium size chopped onion, chopped tomato, bunch fresh coriander, green chili, chopped ginger & garlic and mix them well. Leave this mixture in the fridge for 20-30 minutes. Beat one egg and mix it. Use a frying pan and heat oil. Make patties of kabab with your hand and fry them in the pan. Each kabab will take almost 5-7 minutes on medium flame. Fry all the kababs and when ready, keep in a plate to serve.