Verry nice Chef Latifs if Latif is yur name. you realy nail the ingredients. and truely you said each chef taste may differ a little with cooking technique. Thanks for upload.
I have been a chef for 40 years I do know what is right and wrong I train chefs on kitchen hygiene !!!!!!! Let’s see if you can use clean cloths correct boards and clean boards !!!!!!!! And not cross contaminate you know I am right
I have been cooking Indian food for 40 years and had to learn with no help from the internet or You Tube. You have made it so easy for your followers, to cook great food at home. Brilliant you are a credit to any cuisine and that is coming from a Five Star Restaurant back ground Keep it up Thank you
Just want to correct one thing here. Chapli kebab are thin and flattened while cooking. You made it to thick that’s why it did not got cooked very well the first time.
Also these are normally made by a guy who does this all day the oil is so seasoned you can’t replicate that flavour I made these and believe that’s the difference.. thanks for the recipe 👍🏽
I've tasted chapli kebab and I love it so much that I want to cook my own, finally I found your channel because most of the other channels are in Urdu. Now I understand all the ingredients, thanks for sharing.
Latif I tried ur chapli kebabs wth chicken mince... Its crusty crunchy on outside but remaining uncooked on d inside.. Flame was slow to medium yet.. Evn cornflour I added only two tbsp yet
Hi my friend I love your watching your videos but one thing I tell you is you use too too much hot pepper 🌶️ plus hot paprika plus hot pepper flakes not every body can eat that hot doesn’t your stomach hurts that’s too much sorry
jay71512 Hi Jay , I appreciate your honesty however My name is Michael Habib I’m an Egyptian Christian and Habib is a last name not a first name like in India so it’s not a brutal blend like you’re thinking I know you don’t mean or have a bad intention. Greetings from Dallas Texas brother
@@Marymina6754 crazy dude i got back from egypt last week! Glad you understand what i was getting at pal. Ive just never seen two names like that combined before. Didnt realise there was a significant number of christians in egypt but i understand now it makes more sense lol and thx for the reply appreciate it! From sunny yorkshire ( never rains ere) in england.
Wow.. (I'll say later what's this for)! Firstly, must compliment your practice of adding salt right at the end! Thumsup Can I be a bit cheeky.. hehehe.. Wow was my surprise on seeing that you managed to make these without your signature 'Bay Leaves'! So glad you didn't try using them here.. and I was literally praying that you didn't! 😇 You forgot to say that authentic Chapli Kebabs are made with Beef. Perhaps you didn't know if you've not been to Pakistan, especially to Peshawar & Mardan. Also they use bone marrow, which is the essence of authentic Chapli Kebabs from the Northern region. No eggs are used either.. eggs form a skin like shell (the sort is seen when you broke your kebab in half).. egg coating is desirable in Shami Kebabs (fine ground mince), not in Chapli, or it won't fry thoroughly, which is necessary for infusion that occurs only with even frying of coarse chunky mince. No need to mix for five minutes.. just use a bigger bowl next time to mix freely in a minute or so. A frying pan, in my experience, is not suitable for Chapli Kebabs.. they use a large Tawa (not practical in your predicament) and cover the kebabs at one point, .. you can use a large pot for even better results than a frying pan.. the pot can be covered while frying, for an extra cushion of juiciness against the teeth & to compliment the taste buds! Anyway, always good to see you boldly go into uncharted territory and come up with good looking dishes, just like your good self with a winner smile! Press on brother. Regards
Love your page,bhai. Unlike you I am a hobby cook, but I cook everyday for the family,since my mrs doesn’t like to cook, but we all LOVE to eat our desi but also European cuisine.Lots of stuff you cook is similar to the way I learnt from my Nani.....
Awesome tantalizing CHAPLI KABAB. Wah Bhai wah ! Best and most simple recipe with just the right kind and amount of ingredients and quick and easy cooking. Straight forward and easy demonstration letting the Chapli Kabab do the talking Thank you
@Adam LB thank you for taking time to answer❤. I am happy to be able to cook some nice indian dishes for myself and my neighbor friends. It helps a lot when you know a little how to cook. Thank you to chef latif for all his inspirations....sending all my love ❤❤❤👻❤
Is it Cornflour or Gram flour that you added, there is a packet of Gram flour next to your flour on your bench but your video and ingredients say corn flour?
Great Channel!! One sanitary point to make - watching your videos when you are wearing a glove for contamination control you also use that same hand with your utensils, potentially transferring bacteria to them. You should use your clean hand for the utensils and the gloved hand only for the raw meat!!!
