Chapli Kabab Recipe – Kabab Recipe Restaurant Style
The most popular kababs are the chapli kabab. It has a crunchy texture as well as a tangy and nutty flavor. The fragrance and flavor from whole spices are delicious. These chapli kababs are very easy to make just combine, marinate and fry.
These chapli kebabs are also known as Peshawari kababs, after Peshawar, the province’s capital city. The word chapli comes from the Pashto word chaprikh, which means “to flatten.” Round and flattened minced meat cutlets with coarsely crushed spices and diced tomatoes make up the kebabs.
Before adding the kebab, be sure to squeeze out any excess water from the onions.
Chapli Kabab Ingredients
- Minced Meat: You can use ground lamb, chicken, or beef for this recipe. Meat should have at least 25-30% fat for this to taste good. The fat keeps the kabab soft and moist.
- Whole Spices: Most of the spices are available in regular stores. The only spice that may not be available is pomegranate arils which can be found in Indian stores. You can also substitute this with mango powder (amchoor powder).
- Onion: Chop the onion into small pieces, best to do it in the chopper. Chopped onion may release some water and you may want to squeeze out any extra moisture from the onion.
- Tomatoes: Use a tomatoes variety that is more firm and with less water.
- Other Spices: As listed in the recipe below.
Chapli Kabab Recipe – Restaurent Style Chapli Kabab
Chapli Kabab is popular street food in Peshawar (City of Pakistan). It is made from ground meat flavored with various spices and make patties. This is also known as Peshawari Kebab..
Ingredients
For Chapli Kabap
- 500 gram Minced Meat 25% Fat
- 1 1/2 Medium Onions Finely chopped onions
- 1 Green Chillies Optional Finely chopped green chilies
- 1/4 cup Fresh Coriander Finely chopped
- 1 Medium Tomatoes Chop in to small pieces
- 1/2 Tbsp Ginger Garlic Paste
Whole Spices
- 1/2 tbsp Crushed Cumin Seeds
- 1/2 Tsp Crushed Carom Seeds Ajwain
- 1 1/4 tbsp Crushed Coriander Seeds
- 1 Tsp Pomegranate Seeds/Anar Dana OR Powder Substitue with dried mango powder
- 1 Tsp Crushed Red Chilli Adjust this to your spiciness
Ground Spices
- 1/2 Tsp Turmeric powder
- 1/2 Tsp Cumin Powder
- 1/2 Tsp Garam Masala Powder
- 1/4 Tsp Black Pepper
- 1 tsp Salt Adjust Salt To taste
- 1 Egg
- 1 Tbsp all purpose Flour or roasted gram flour
- Oil For Fry
Instructions
- In a mixing bowl, combine all ingredients. Hand-mix until everything is well blended. Marinate meat for 1-2 hrs
- Wet your hands with water. Roll out balls and then make patties out of the mixture.
- In a deep skillet, heat the oil to 375 degrees F. (190 degrees C). Shallow fry patties in batches until browned, 6-8 minutes per side, in heated oil.
- Serve hot with mint chutney, raita, tamarind chutney, chapatis etc.
- You can store the cooked Chapli kabab in the fridge for 2-3 days. You can also freeze cooked kabab up to 2 months.