Chapli kababs

Chapli kababs

Chapli kababs are a very famous recipe of the Khyber Pakhtunkhwa province of Pakistan. It’s a very traditional pakhtun recipe which is especially very famous in Peshawer city, the capital of Khyber Pakhtunkhwa. Chapli kababs are found throughout Pakistan as street food. These kababs are also famous in the Muslim-majority cities of India, the neighbouring country of Pakistan.  Chapli kababs show the influence of Mughal culture on Indian subcontinental cuisine. The word chapli is derived from a Pashto word which means flat.

Chapli kabab is usually a mixture of minced beef, spices and vegetables such as onions, green chillies, tomatoes and eggs. Chapli kababs are sometimes also made in mutton or lamb mince. But the original recipe is made up using beef mince. In Khyber Pakhtunkhwa the kababs are usually fried up in animal fat. As the recipe moved down farther south, the kababs are commonly fried in vegetable oil.

These kababs are usually served with Raita which is spices and vegetables combined into yoghurt. In addition to raita, various chutneys are also served with these kababs alongside naans.

Ingredients:

• Beef Mince                                                                         ½ kilogram
• Onion                                                                                    3 Medium sized
• Tomatoes                                                                            3 Medium sized
• Green Chillies                                                                    10-12 number
• Eggs                                                                                       3
• Corriander seeds                                                              1 Tablespoon
• Red chilli flakes                                                                  1 Tablespoon
• Cumin seeds                                                                      1 Tablespoon
• Dried pomegranate seeds                                            1 Tablespoon
• Salt                                                                                         As per taste
• Maize flour                                                                         125 grams

Directions

Step 1:

For making chapli kababs, finely chop up the tomatoes, onions and green chillies.

Step 2:

In a bowl, break open all three eggs and give a little whisk to them. Heat a pan with a little oil and pour these whisked eggs into it. Cook the eggs on both sides and then take out on the chopping board. Chop up these cooked eggs. (Alternatively, you can scramble the eggs while cooking.)

Step 3:

Put the minced beef into the bowl. Add the chopped vegetables, coriander seeds, red chilli flakes, cumin seeds, pomegranate seeds and salt. Now mix all these ingredients so that the spices get combined well into the mince. Add in the chopped or scrambled eggs. Mix these into the mince too.

Step 4:

Dampen the palms of your hands before making the kababs so the mixture does not stick to the insides of the hands. Now take a handful of the beef mince and flatten it in the palms of your hands to make it like a flat patty. The size of the kababs should be about the size of the hand. (Make sure that the kababs are thin because the beef shrinks up on cooking. The kababs will also get a bit thicker upon cooking.) One kabab will be completely cooked on both sides in about four minutes.

Step 5:

Heat a pan with a little oil on medium heat. Fry up the kababs on both sides until they turn brown. Dish up the kababs on a platter. These kababs usually taste better with a mint Raita.

 

Preparation time	Cooking time	Serves
30 mins	15 mins	3-4