Description
What are Chapli Kebabs?
Chapli kabab is a flat minced meat kebab, cooked in a large flat pan heated over firewood. Traditionally the kebabs in Pakistan are cooked in animal lard, as this gives a distinct taste and flavour to the meat.
The Chapli kebabs are popular in the Northern area of Pakistan, particularly in the city of Peshawar, which prides itself on making the best Chapli kebabs in the country. The dish is enjoyed by every faction of the society as it is so readily available and served in roadside kebab shops and cafes that specialize in making one particular dish.
The kebabs are served with freshly baked bread and salad. A cup of green tea taken with kebabs is also popular traditional in many traditional cafes.
As mentioned earlier, chapli kababs are usually shallow fried on a huge frying pan. But since everybody doesn't have that sort of pan at home, we'll just make use of a normal-sized frying pan. Chapli kababs are extremely juicy, tender, and crispy from the outside and the best part is that they are super easy to make!!!
The kababs are generally made up of beef mince but you can also use ground lamb, goat, or chicken meat. People usually like to enjoy their kababs with naan along with mint chutney.
Ingredients for Chapli Kabab Recipe:
- 1 kg minced beef
- 1 cup ghee
- 1/4 kg tomatoes
- 1/2 kg onions
- 1/2 kg besan (chickpea flour)
- 4 eggs
- 3 tbsp Makai ka Ata (Maizena)
- 4 tbsp dry pomegranate seeds
- 2 tbsp coriander seeds
- 1 tsp garam masala
- 1 tsp ground red chillies
How to Prepare Chapli Kabab at home:
01In a glass bowl or any bowl, add all the dry spices and mix them up.
02Once that is done, add in the minced beef and mix thoroughly until all the spices have been equally mixed up with the mince.
03 Add the chickpea flour, tomatoes, onions, and eggs to the mixture.
04 Heat a pan with ghee on low flame.
05 Take a handful amount of minced mixture and shape it into a hand-sized circle.
06 Now, gently place the kabab you formed onto the frying pan.
07 One thing you can do is the first test a small chunk of the minced mixture by shallow frying it on the pan.
08 Testing is done so that mixture can be taste tested or checked if it needs more spices.
09 Fry the kababs on medium heat for 2 minutes on each side or until golden brown. Some people like to put a slice of tomato on top of the kabab whilst it's cooking to make it extra juicy and tender.
10 In the end, you can fry the kabab for 10 seconds more on high heat to make it extra crispy.
11 Serve the kababs with naan and mint chutney and enjoy.
Your amazing Chapli kabab recipe is ready!!!
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