Hi friend Today I am sharing Chapli Kabab a Originating from Peshawar city of Pakistan . Peshawari Kabab is a flat patty made with ground meat with spices and dried pomegranate seeds. The Chapli Kabab recipe is easy to make and tastes unique.
These Chapli kababs are one of the many kababs you’ll find in the Pakistan region city of Peshawari. They are traditional Chapli kababs, name Chapli is derived from the Pushto language Chaprikh which means to flatten.
Chapli kabab recipe with step-by-step photos – delicious kabab recipe. They make for a good party snack or starter dish.
Chapli kabab is a tasty Non-vegetarian Eid recipe that can be made for an Eid day dinner menu.
What is Chapli Kabab?
The Word Chapli means chaprikh and Kabab mean Flatten.
Chapli Kebabs are flavored with onions, garlic, ginger, green chili, herbs, dried pomegranate seeds, and spices. Peshawari chapli kebabs are often made with ground beef, while the Pakistani style is usually made with ground lamb.
Serve?
You can serve them warm, with Tamarind Chutney (Imli Ki Chutney),Roti (Chapati & Phulka)And side with,Raita Recipe and Kachumber Salad (Indian Salad).
You’ll love these Chapli kababs!
✓tender, melt in your mouth.
✓easy to make.
✓ made with traditional spices for street style.
Ingredients Required For Chapli Kabab
Red Chili Powder 1 tbsp
Coriander coarse 1 tbsp
Salt 1 tsp
Red Chili flakes 1 tsp
Cumin coarse 1 tsp
Turmeric powder 1 tsp
Corn flour 2 tbsp
Ajwani 1 tsp
Onion 1 medium-sized finely chopped
Coriander chopped
Greed chili chopped
Ginger 1 inch finely chopped
Garlic 2 finely chopped
Oil 2 tbsp
Dried pomegranate seeds 4 tbsp
How To Make IT?
Marination
In a large bowl, add beef mince, Spices, and chopped green chili, chopped ginger garlic, Coriander, chopped onion, dried pomegranate seeds, oil, and egg. Mix well.
Marinate for 40 minutes.
Shape The Kabab
You can make the Kabab as small or big as you want. I am Making it into small round-shaped Chapli kababs or patties as shown in the below photo.
Frying
For shallow frying, Heat oil as required in a pan or tawa on medium heat. (You can use any vegetable oil).
When the oil becomes hot, then place the kebab in the pan or tawa Begin to shallow fry this chapli Kabab on low heat.
When one side is golden and browned, gently turn it over and fry the second. Flip once or twice and fry till the kebab are golden and crispy.
Serve kabab hot with Coriander raita and side with chapati.
If you’re looking for more easy Pakistani Street recipes try:
Chicken Paratha Roll (Chicken Boti Roll)
Below Recipe Card
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Chapli Kabab
Ingredients
- 500 Gram Beef mince
- 1 Egg
- 2 Tbsp Oil
- 4 Tbsp Dried Pomegranate
- 1 Tbsp Red Chili
- 1 Tsp Red Chili
- 1 Tsp Salt
- 1 Tsp Turmeric Powder
- 1 Tsp Cumin Coarse
- 1 Tbsp Coriander Coarse
- 1 Medium Onion finely
- Coriander finely Chopped
- Green chili finely Chopped
- Ginger garlic finely chopped
- 1 Tsp Ajwain
- 2 Tbsp Corn Flour
Instructions
Marination
- In a large bowl,add beef mince, Spices and chopped green chili, chopped ginger garlic, Coriander, chopped onion,dried pomegranate seeds,oil and egg.mix well.
- Marinate for 40 minutes.
Shape The Kabab
- You can make the Kabab as small or big as you want. I am Make it into small round shaped Chapli kababs or patties as shown in the below photo.
Frying
- For shallow frying, Heat oil as required in a pan or tawa on a medium heat. (You can use any vegetables oil).
- When the oil becomes hot, then place the kebab in the pan or tawa Begin to shallow fry these chapli Kabab on low heat.
- When one side is golden and browned, gently turn over and fry the second side. Flip once or twice and fry till the kebab are golden and crispy.
- Serve.
