Chapli Kabab
Chapli Kabab
Chapli Kabab is a form of kabab widely popular in Pakistan especially in Peshawar. Mixed together with a blend of spices, the beef is flattened and shallow-fried. The patty must have a charred outer for an authentic look and flavour. In India, it is eaten as a regular street food in some of the popular cities. It can be served and eaten hot with naan, salad and some tangy chutney. The name "Chapli" is said to be derived from the Pashto word chaprikh, meaning "flat" – alluding to the kebab's light, round and flattened texture.My boys love mince and I usually make Chapli Kababs to give a bit of variation. This is a very simple and easy dish but it's packed with flavours. Although the outer layer of the Kabab needs to be charred but the Kabab is soft from the inside. This is a crowd pleaser dish and can be on the menu of your next party!
Ingredients
- 1/2 kg Mince Beef/Mutton/Lamb
- 1 tbsp Ginger & Garlic paste
- 1 tsp Anardana Dried Pomegranate seeds
- 1/2 tsp Roasted Crushed Cumin
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Tumeric Powder
- 1 tsp Corriander Powder
- 1/2 tsp Crushed Corriander seeds
- 1 tsp Chilli Flakes
- 2 Onions (Finely Chopped) 250 gms (small sized onions)
- 1 Tomato (Finely Chopped) Remove the seeds
- 1 Tomato (Finely Sliced) For use during frying, one slice per Kabab
- 2-3 Green Chillies Finely Chopped
- 1 tbsp Lemon Juice
- 1 Egg Beaten
- 2 tbsp Flour Whole wheat flour preferably
- Salt According to taste
- 1/4 cup Oil For frying
Instructions
- Dab the mince with a Kitchen tissue to absorb the moisture
- Add the Ginger & Garlic paste, Spices, Lemon Juice and Green chillies to the Mince and mix together
- Now add the Onions, Anardana, Tomatoes and Salt and mix well
- In the end add the Egg and the Flour and mix well. If your mince is still wet you can add a bit more flour. The mince needs to be kneaded well
- Let the mince rest for an hour in the fridge
- Heat Oil in a pan. The Oil needs to be hot
- Now take some mince, make it into a ball first and flatten it with your hand and put it in the pan
- Slightly press it while it's frying in the pan
- Now put a slice of tomato on the Kabab
- Carefully flip the Kabab to the other side. The Kabab needs to be fried for 1-2 minutes on each side
- Now dish out the Chapli Kababs and serve with Hot Nans,Salad, Chutney/Raita. Best to serve while its hot and freshly made
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