Chapli Kabab Recipe | Peshawari Chapli Kabab | Authentic Chapli Kebab Eid Special |
Chapli Kabab is a traditional Pashtun-style minced meat patty that is popular in Pakistan, Afghanistan, and parts of India. This flavorful dish is known for its unique blend of spices and herbs, giving it a distinctive taste and aroma. The kababs are usually made from ground beef or mutton and are shallow-fried to perfection.
Key Features of Chapli Kabab:
Main Ingredient:
Ground Meat: Typically made with ground beef or mutton, but lamb or chicken can also be used.
Spices and Herbs:
Spice Blend: Includes ground coriander seeds, cumin seeds, garam masala, red chili powder, and black pepper. This combination gives the kababs their signature flavor.
Aromatics: Fresh garlic, ginger, and green chilies are used to enhance the taste.
Herbs: Fresh cilantro and mint add a refreshing flavor.
Additional Ingredients:
Onions and Tomatoes: Finely chopped onions and tomatoes add moisture and texture.
Egg: Acts as a binding agent to hold the kababs together.
Cornmeal or Gram Flour: Helps to absorb excess moisture and adds a slight crispiness to the kababs.
Pomegranate Seeds: Optional, but they add a slight tang and crunch.
Cooking Method:
Shallow Frying: The kababs are traditionally shallow-fried in oil, giving them a crispy exterior while keeping the inside tender and juicy.
Serving:
Accompaniments: Often served with naan, paratha, or rice, along with yogurt-based dips like raita, chutney, and fresh salad.
Garnishes: Commonly garnished with lemon wedges and fresh herbs.
Flavor Profile:
Rich and Spicy: A robust blend of spices provides a deep, flavorful, and slightly spicy taste.
Aromatic: Fresh herbs and spices make the kababs aromatic and enticing.
Juicy and Crispy: The texture is a perfect balance of crispy on the outside and juicy on the inside.
Recipe for Chapli Kabab:
Ingredients:
500 grams ground beef or mutton
1 large onion, finely chopped
2 tomatoes, finely chopped
2-3 green chilies, finely chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh mint, chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1 teaspoon garam masala
1 teaspoon red chili powder
1 teaspoon black pepper
Salt to taste
1 egg
2 tablespoons cornmeal or gram flour
1 tablespoon pomegranate seeds (optional)
Oil for shallow frying
Instructions:
Prepare the Meat Mixture:
In a large bowl, combine the ground meat with chopped onions, tomatoes, green chilies, cilantro, mint, ginger paste, and garlic paste.
Add ground coriander seeds, ground cumin seeds, garam masala, red chili powder, black pepper, and salt. Mix well.
Add the egg and cornmeal or gram flour to the mixture. If using, add the pomegranate seeds. Mix thoroughly to combine all ingredients.
Shape the Kababs:
Take a small portion of the meat mixture (about the size of a golf ball) and flatten it between your palms to form a round patty. Repeat with the remaining mixture.
Shallow Fry the Kababs:
Heat a generous amount of oil in a large frying pan over medium heat.
Carefully place the shaped patties in the hot oil, being careful not to overcrowd the pan.
Fry the kababs until they are golden brown and crispy on both sides, about 3-4 minutes per side. Ensure they are cooked through.
Serve:
Remove the kababs from the pan and drain on paper towels to remove excess oil.
Serve hot, garnished with lemon wedges and fresh cilantro, alongside naan, paratha, or rice. Accompany with raita, chutney, and a fresh salad.
Chapli Kababs are a delightful and savory dish, perfect for gatherings and special occasions, offering a taste of traditional South Asian cuisine with every bite.
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