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Chapli Kabab is a Pakhtun styled Pakistani minced kabab, originated from Peshawar, KPK which is one of the main dish to be eaten on Eid-ul-Adha and other parties and feasts. It is made from the delicious minced mutton or beef with some tasty spices and shaped into a form of round patty. The dish basically originated from Khyber Pakhtunkhwa (KPK) and is also commonly known as Peshawari Kabab. It has high nutritional value, so you may give your children in school lunch as well.
It is a well known BBQ or street food that is eaten throughout the country, especially in KPK and other northern parts of Pakistan. The dish is also famous in some parts of neighbor country Afghanistan and especially its eastern part. These type of Kababs can be served with bread, roti, naan, rice or also styled to make sandwiches. Origin of Chapli Kabab Mughals in the South Asian region had a great influence and made various type of kababs famous in the region, ultimately resulted to make the most famous dish of chapli kabab. The origin of its name is from the word ‘chaprikh’ which means flat adding its shape as light round and flat.
The dish got famous from the city of Peshawar, where it holds its name as a special dish and there are almost 2,000+ kabab houses in the city that serve chapli kabab. Due to its rich taste, extreme delicious flavor, this dish expanded rapidly across the country and hold its name in the menus of other South Asian restaurants across the world.
This exotic kabab is made from raw, minced and marinated meat that can be of mutton or beef. The basic ingredients include flour, some spices, red chili powder, coriander leaves and some others with a mixture of small quantities of chopped tomatoes, onions, mashed eggs, ginger, coriander powder, baking powder, lemon juice, pomegranate seeds and salt as per your taste. This dish can be shallow or deep fired in a cooking oil over medium heat for five to ten minutes as they change their color to dark brown.
Serving, once the kababs are prepared, they can be served best with ketchup, mint raita, yogurt, imli chutney. The kebabs can be garnished for extra taste and beauty and can be served with chopped onions, sliced tomatoes, salad along with roti, naan etc. This dish can be served with plain rice as well and is considered a specialty of Pashtun cooking cuisine. It can be consumed with hot Qahwah in winters and served alongside cold drinks in summers in parties and feasts or Eid dinners.
This kabab is basically made of minced meat made in a patty shape. It is prepared from ground mutton and beef marinated with various spices. It is so popular and tasty that it is not only served in the leading restaurant in KPK but in all over Pakistan as well as Afghanistan and every Pakistani restaurant all over the world. Chapli Kabab recipe can be served with Afghani Naan, boiled rice, Pulao, or green chili chutney.
You can prepare it and serve it as refreshment snack or as a full meal, fully your choice. It has high nutritional value and can be given to children as well as they are mostly picky. Chapli Kabab recipe can surely grace your dining table on special occasions like Eid ul Adha.
This delightful latest recipe of Peshawri Chapli Kabab can be ready in approximately 30 Minutes and good to serve around 2-4 People.Our recipe of this kabab will enable you to experience the authentic traditional taste of delicious Pashtun-style Chapli kababs. It can be served in a bun with pickled red onions or with a side of pita bread. Add my traditional raita (yogurt dip) to your beautiful platter!
It is a Mughlai-influenced Pashtun-style minced kabab. The chapli kabab is a popular barbecue and street food throughout Khyber Pakhtunkhwa and other parts of Pakistan, as well as in eastern Afghanistan and some parts of India. Mughal culinary influences in the region popularized a number of kabab dishes, resulting in local recipes such as the chapli kebab to be eaten and liked all over South Asia.
The city of Peshawar, where the recipe took hold, alone has over 2,000 kabab houses that serve the chapli kebab. Such eateries have rapidly expanded in other cities as well as all over the world having Pakistani restaurants. Today, the chapli kebab is featured on the menu and served in South Asian restaurants across the world.
- 1 kg Minced Meat (Beef)
- 2 Onions medium
- 1 piece Ginger
- Salt to taste
- 1 tbsp Red Chili Flakes
- 1 tbsp Red Chili Powder
- 1 tbsp Cumin Powder
- 1 tbsp Dry Coriander crushed
- 2 tbsp Pomegranate Seeds
- 1 cup Red Wheat Flour
- 3 Tomatoes sliced
- Oil for frying
- Take a medium bowl and add Chopped onion, ginger and meat.
- Add Salt, Chili, Cumin Powder, Dry Coriander, Pomegranate Seeds in it. Mix it well.
- Mix well so that meat becomes softer and easy to shape. At the end mix in flour.
- After mixing shape it into an oval and place a tomato slice on it.
- Shallow fry it. Use clean oil for frying.
- Your Chapli Kabab are ready. Serve with naan or rice with raaita, chutny and salad.
- You can also use corn flour instead of wheat.
- Its shape should not be perfect. It should be in oval shape or round. It could be patty shape.
- You can add 1 egg and 2 tbsp butter as taste enhancer.
- Use a large griddle for deep frying.
- You can use coriander powder if crushed coriander seeds are not available.
Chapli Kabab step-by-step
Chop onion, ginger and meat and take out in a bowl.
Add all the dry ingredients in it. Mix it well.
Mix in flour.
After mixing shape it into an oval and place a tomato slice on it.
Shallow fry it.
Your Chapli Kabab are ready. Serve with naan or rice.