Chapli Kebab Recipe

The king of all kababs is the chapli kebab. It has a crunchy texture and a tangy, nutty flavor. It has an abundance of scents and tastes. Chapli Kebab Recipe!

Origin:

Chapli kabab is a staple of Pukhtun Cuisine, the cuisine of Pakistan’s Khyber Pakhtunkhwa province. These chapli kebabs are also known as Peshawari kabab, after the capital city of the same region. More information on chapli kabab may be found here! Chapli Kebab Recipe!

Chapli is derived from the Pashto term chaprikh, which means “to flatten.” The kebabs are flattened spherical minced beef cutlets seasoned with coarsely crushed spices and chopped tomatoes.

Chapli kabab has also been spelt Chapli kebab. Because these kababs are commonly sold in neighboring Afghanistan, they are also known as Afghan chapli kabab.

I adore kebabs because they are heavy in protein and high in healthy fat, as Draxe.com describes them. More Pakistani kebabs are available, including keema cutlets, keema samosa, shami kebab, and seekh kebab.

Why does this recipe tasteful?

  • High in Fat: It is critical for chapli kebab that the mince has a high-fat content. Consider incorporating tallow into the mince to aid in the binding of the kebab. I used butter because it was easily available, but tallow is preferable. Chapli Kebab Recipe!
  • Whole spices: The texture and flavor of whole spices such as dried pomegranate arils, cumin, and coriander are highly distinct and excellent.
  • Moisture is provided in this dish by the onions and tomato. Before adding the kebab, squeeze off any extra water from the onions. Tomatoes should be added shortly before cooking the kebab since they might leak too much water and damage the kabab.
  • So simple: To prepare these kababs, simply mix, marinade, and fry.
  • Fry in tallow or ghee: This may make a significant difference in flavor. Chapli Kebab Recipe!

Ingredient and substitutes

The spices and vegetables used in the kabab marination are shown below. Aside from it, tomato, cornmeal, and egg are also included, as shown in the steps image. Chapli Kebab Recipe!

Mince: Other kabab’s mince is prepared twice for a delicate texture. The mince in Chapli kabab is prepared only once and is similar to conventional coarse mince (keema). It has 30% fat. The addition of fat to the mince keeps the kabab moist and tender. It also holds the kabab together and keeps it from shattering. Chapli Kebab Recipe!

Spices: The scent of numerous spices pervades these kababs. Chapli kabab requires basic Indian spices. Dried pomegranate arils are a less frequent spice. It is widely available in Indian markets. If you can’t get it, use mango powder instead ( AKA amchoor powder).
1 teaspoon of pomegranate molasses is also an acceptable option. Pomegranate arils offer a tart taste as well as a gritty texture to the kabab. Another

Red chili flakes: To regulate the heat in the dish, I’m adding red chili flakes. You may replace the red chili with a bunch of green chili slices for a more realistic flavor.

Onion: Onions add sweetness and flavor to the dish; just be sure to squeeze off any extra onion water.

Tomatoes should be firm and ripe. Avoid tomatoes that are mushy and fragile and have a lot of water. Just before cooking, add the tomatoes and roll the kebab as you go.

Cornmeal: This is not the same as cornflour. Cornmeal is a golden, somewhat grainy flour that holds the kebab together and absorbs moisture. If the kebabs are breaking, adjust the measurement.

Egg: This component also aids in the binding of the kebab.

Butter: Because they are high-fat kabab, animal fat is normally added to the mince. I didn’t have any tallow on hand, so I used clarified butter to make the chapli kebab moist.

Green chiles, ginger, and garlic should be freshly minced or pasted.

To produce a unique chapli kebab, authentically white bone marrow pieces and fried scrambled eggs are additionally implanted in the kabab. But I felt them both unnecessary because the classic version is so fantastic. Chapli Kebab Recipe!

How do you make it?

Overall, the chapli kebabs are simple to prepare. I realize that creating spice mix takes a little more time, but you can do it ahead of time. And the aroma of freshly roasted spices is intoxicating. Chapli Kebab Recipe!

The spice combination is what distinguishes Chapli kabab. We’ll start by making the spice combination. You may create this spice blend ahead of time; in fact, if you cook this kabab frequently, I recommend doubling or tripling the spice mix recipe and keeping it in the fridge. It will keep for up to a year.

  1. For 1 minute, dry roast entire spices (coriander, cumin, pomegranate, and fennel seeds) in a skillet until aromatic.
  2. Remove the pan from the heat and add the powdered spices. Stir for a few seconds to release the fresh scent of the powdered spices. Then place the spice mixture in a food processor.
  3. The spices were coarsely crushed. Only 2-3 pulses are needed to break down the spices; do not grind to a fine powder. When the chapli kabab spice mix is finished, it may be stored in the pantry for a few weeks or in the fridge for months.
  4. In a mixing bowl, combine the mince, onions, clarified butter, chapli kabab spice mix, green chilies, ginger, garlic, and fresh coriander. Marinate for at least 30 minutes. (Ideally, 4-6 hours).
  5. Add an egg, tomatoes, and cornmeal before preparing the kababs. Cornmeal makes the kabab crispy; alternatively, wheat flour can be used.
  6. Cook a little piece of kabab as a taste test. If necessary, adjust the spices and salt. This step is optional, but it is always worth the effort to achieve the right flavor.
  7. Make a flat patty (kabab) out of the minced dough. Restaurant-style kabab is rather large. These smaller, single-serving kababs are easier to manage for us. (A slice of tomato can be embedded instead of chopped tomato in each petty, although it is typically thrown and not eaten.)
  8. Fry the kabab for 2 minutes on each side, until golden, then increase the heat to high and cook for a few seconds more for crispy edges. Serve immediately with naan and chutney. Chapli Kebab Recipe!

How should it be served?

To be honest, I love chapli kabab and could eat it all by myself. These kababs go nicely with spicy mint coriander chutney, tamarind chutney, or raita. These are traditionally served with tandoori naan.

They also go well with rice, such as afghani pulao. They also make an excellent protein side dish with daal chawal. Chapli Kebab Recipe!

Experts’ tips and variations

Ground Meat: For this dish, you can use ground beef, lamb, or chicken. Remember, the fatter you are, the better. Chapli Kebab Recipe!
Some people add a scrambled egg to the chapli kabab, but I think it’s an unnecessary step with little flavor. Scrambled eggs (prepared with 2 eggs) can be mixed in with the tomatoes in the recipe.

Most commercial dhabas use MSG to enhance the flavor of chapli kabab. However, I think the dish is delicious on its own.
Tallow (charge ka tel), a firm fat derived from cows, is used to shallow fry chapli kababs. More information about tallows may be found here. If you don’t have tallow, shallow fried in ghee instead. keema cutlets

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Chapli Kebab Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesRest time: 30 minutesTotal time:1 hour Servings:10 servingsCalories:239 kcal Best Season:Available

Description

Deliciously spiced ground pork cutlets with a pleasant scent.

Ingredients

    Whole Spices

  • Ground spices

  • For Kabab

Instructions

    For Spice Mix

  1. In a skillet, toast cumin, coriander, dried pomegranate aril, and fennel seed for 1 minute, or until aromatic. Turn off the heat.
  2. Add the ground spices to the heated pan right away and swirl for a few seconds.
  3. Transfer spices to a food processor and pulse briefly to make a coarse powder. Place aside.
  4. For chapli kabab

  5. Mix mince, spice mix, green chilies, ginger, garlic, onions, fresh coriander, and butter in a large mixing basin.
  6. Allow for 30 minutes of marinating. (Ideally, 4-6 hours.)
  7. Add tomato, egg, and cornmeal just before frying. Mix until the mince has the consistency of dough.
  8. Pro tip: Fry a little portion of kabab and taste it. If necessary, make adjustments. (This is an optional step.)
  9. Roll out kabab balls and flatten them with your palms.
  10. Cook kabab for 2-3 minutes over medium heat in clarified butter or tallow until crispy and lightly browned.

Notes

  • Ground Meat: For this dish, you can use ground beef, lamb, or chicken. Remember, the fatter you are, the better. The fat content of ground beef or mince should be between 20% and 30%. The addition of fat to the mince keeps the kabab moist and tender. It also holds the kabab together and keeps it from shattering.
  • Spices: Dried pomegranate arils are available in Indian markets. If you can’t locate it, substitute mango powder (also known as amchoor powder) or 2 teaspoons of pomegranate molasses. Fennel seeds (also known as sauf) are optional.
  • Red chili flakes: To regulate the heat in the dish, I’m adding red chili flakes. You may replace the red chili with a lot of green chili slices for a more genuine flavor.
  • Onion: Onions add sweetness and flavor to the dish; just be sure to squeeze off any extra onion water.
  • Tomatoes should be firm and ripe. Avoid tomatoes that are mushy and fragile and have a lot of water. Just before cooking, add the tomatoes and roll the kebab as you go.
  • Cornmeal is not to be confused with cornflour. Cornmeal is a golden, somewhat grainy flour that binds and absorbs moisture in the kebab. If the kebabs are breaking, adjust the measurement.
  • Egg: This component also aids in the binding of the kebab.
  • Scrambled eggs (prepared with 2 eggs) can be added to the mix along with the tomatoes.
  • Most commercial dhabas use MSG to enhance the flavor of chapli kabab. However, I think the dish is delicious on its own.
  • Tallow (charge ka tel), a firm fat derived from cows, is used to shallow fry chapli kababs. More information about tallows may be found here. If you don’t have tallow, shallow fried in ghee or butter instead.
  • Chapli Kabab at a store: Cooked Chapli kabab can be refrigerated in an airtight container in the fridge. Before serving, reheat in a covered dish in the microwave. It may also be frozen for up to 2 months.
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Nutrition Facts

Servings 4


Amount Per Serving
Calories 239
% Daily Value *
Total Fat 2g4%
Saturated Fat 1g5%
Cholesterol 1mg1%
Sodium 584mg25%
Potassium 179mg6%
Total Carbohydrate 54g18%
Sugars 36g
Protein 4g8%

Vitamin A 574%
Vitamin C 4%
Calcium 33%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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