Chapli Kabab


How to make Chapli Kebab at home?

The Pashtun-style minced kebab known as Chapli Kebab or Chapli Kabab (Pashto)is often produced from ground beef, mutton, or chicken and is spiced up in the form of a patty. The Peshawar, the capital of Khyber Pakhtunkhwa province, area of northern Pakistan is where the Chapli Kebab initially originated. Beef-based Pekhawri Chapli Kebab is a well-liked street cuisine in Pakistan, India, Afghanistan, and Bangladesh in South Asia.

Chapli Kebab

It was originally cooked with beef in Peshawar, but currently it's also produced with chicken and lamb. The Chapli Kabab recipe has changed over time as local spices have been added, depending on the locality. Chapli Kebabs are still made in Peshawar with the bare minimum of ingredients.

It was originally cooked with beef in Peshawar, but currently it's also produced with chicken and lamb. The Chapli Kebab recipe has changed over time as local spices have been added, depending on the locality. Chapli Kebabs are still made in Peshawar with the bare minimum of ingredients.

The consumption of Chapli Kebabs is widespread in Dhaka, Bangladesh. However, it is especially well-liked around Eid-Ul-Adha and during iftar during Ramadan.

Chapli Kababs can be eaten as a bun kebab or served hot with naan.

Cuisine: Pakistani
Level of cooking: easy

Ingredients Required

  • Cooking oil 2 tsp
  •  Eggs whisked 2
  •  Onion 3 medium 
  • Green chilli 10-12
  •  Beef Mince ½ kg with 30% fat
  •  Ginger garlic paste 1 tbs
  •  Fresh coriander chopped 2 tbs 
  • Coriander seeds crushed 1 & ½ tbs
  •  Red chili crushed 1 tbs
  •  Cumin powder 1 tsp
  •  Salt ½ tbs or to taste
  •  Garam masala powder 1 tsp
  •  Carom seeds crushed 1 & ½ tsp
  •  Black pepper powder ½ tsp 
  • Egg 1 
  • Maize flour 1 Cup
  •  Tomato deseeded & chopped 2 medium
  •  Beef fat ½ kg

Cooking Method

  1. Add cooking oil to a frying pan and fry the omelette from both sides. Place aside. Add the onion to the chopper and pulse to chop. With the aid of your hand, squeeze well and set aside. Slice the green chilies and set them aside.
  2.  The beef mince, the onion, the green pepper, the ginger-garlic paste, the fresh coriander, the crushed red pepper, the coriander seeds, the cumin powder, the salt, the garam masala powder, the carom seeds, and the black pepper powder to a bowl and stir to incorporate.
  3.  Add the egg, then thoroughly combine. Mix thoroughly after adding maize flour.
  4. Before frying, incorporate tomato and cooked omelette thoroughly. 30 minutes of refrigeration under cover.
  5.  Add beef fat to a frying pan and cover on a low heat. Remove trims of muscle fat and set aside while allowing fat to drip out (stirring in between). 
  6. Put your hands in some chilly water. Take a mixture, lubricate your hands with oil, and form 150 g of equal-sized kebabs . 
  7. Heat melted fat and cook Chapli kebabs over a low heat until they are finished.

Suggestion

You can store food in the refrigerator for one day.

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