Chapli Kabab is a popular Pakistani dish known for its distinct flavour and unique shape. It originated in the Khyber Pakhtunkhwa province of Pakistan, particularly in the city of Peshawar. Chapli kabab is made with ground meat, traditionally lamb or beef, mixed with a blend of spices and various ingredients such as onions, tomatoes, coriander, garlic, ginger, and green chillies. The mixture is then shaped into flat, round patties and pan-fried until they develop a crispy exterior. The name “chapli” refers to the flat shape of the kabab, resembling a slipper or “chappal.” Chapli kababs are often enjoyed with naan bread, raita (yoghourt sauce), and salad as a delicious and savoury meal option.
- Ingredients
- Eggs: 3
- Onions: 2
- Beef mince: 500g
- Tomatoes: 2 large
- Green chilli: 5
- Dry pomegranate seeds: 2 tablespoons
- Coriander leaves:
- Salt: 1 tablespoon
- Red chilli flakes: 1 tablespoon
- Dry coriander powder: 1 tablespoon
- Cumin seeds: 1 tablespoon
- Black pepper: 1 tablespoon
- Garam masala: 1 tablespoon
- Gram flour: 1 cup
Steps to follow:
- Take 2 eggs and make a simple omlette.
- In a bowl take beef mince and add all the spices.
- Then mix it well.
- Add tomatoes, onions and green chilli.
- Then add roasted gram flour and mix it well
- Add the already cooked eggs and then the uncooked egg.
- Mix everything well and leave it for about half an hour.
- Then apply oil on your palms and make kebabs
- Shallow fry them and serve.
Serving:
Serve it with the green chutney or raita.
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