A specialty of Pukhtun Cuisine, the cuisine of Khyber Pakhtunkhwa, a province of Pakistan, is chapli kabab. These chapli kebabs are also known as Peshawari kababs after Peshawar, the province’s capital. Here you may find out more about chapli kabab!
The Pashto verb chaprikh, which meaning “to flatten,” is the root of the term chapli. Round and flattened minced meat cutlets with coarsely crushed seasonings and diced tomatoes make up the kebabs.
Chapli kabab and Chapli kebab have both been misspelt. These kababs are also known as Afghan chapli kababs since they are popular in the neighbouring country of Afghanistan.
I really adore kebabs because, as Draxe.com puts it, they are packed with protein and healthy fat. Here are some additional Pakistani kebabs, including seekh kebab, shami kebab, and keema samosa.
WHAT MAKES THIS RECIPE SO GOOD?
High in Fat: Because the mince in chapli kebabs is so high in fat, this is very crucial. Take into account adding tallow to the mince, which also aids in kebab binding. I used butter because it’s easily accessible, but tallow would be preferable.
Whole spices: The crunch and flavour of whole spices, such as cumin, coriander, and dried pomegranate arils, are highly distinctive and delectable.
Onions and tomatoes in this dish help to add moisture. Before adding the onions to the kebab, make sure to press off any extra water. Just before frying the kebab, add the tomatoes since they may leak too much water and cause the kebab to shatter.
So simple: Making these kababs only requires mixing, marinating, and frying.
Fry with tallow or ghee: This can significantly alter the flavour.
Other kabab’s mince is prepared twice for a delicate texture. The mince used in chapli kababs is similar to conventional coarse mince (keema) and is only prepared once. 30% of it is fat. The mince’s additional fat keeps the kabab moist and tender. It also ties the kabab together and keeps it from shattering.
Spices: Several different spices give out a powerful scent in these kababs. Chapli kabab requires the use of standard Indian spices. Pomegranate arils, a less common spice, are one example. It is readily available in Indian markets. Mango powder, also known as amchoor powder, can be used in its place if you can’t find it.
Pomegranate molasses, 1 teaspoon, can also be used as a substitute. Pomegranate arils give the kabab a tart flavour and a grainy texture. Fennel seeds, often known as sauf, are a popular but optional spice.
Red chilli flakes: To regulate the amount of heat in the dish, I’m adding red chilli flakes. Red chilli can be substituted with a lot of authentic green chilli slices.
Squeeze off any extra onion water before adding the onion since onions give a dish some sweetness and flavour.
Tomatoes should be firm and ripe. Avoid tomatoes that are incredibly watery and squishy. Just before frying, add tomatoes, then roll the kebab as you go.
The ingredient cornmeal is not the same as cornflour. The golden, slightly grainy flour known as cornmeal holds the kebab together and takes up moisture. If the kebab is breaking, change the measurement.
Egg: This component aids in holding the kebab together.
Butter: Since I didn’t have tallow on hand, I used clarified butter, which will keep the chapli kebab moist. These are high-fat kababs; typically, animal fat is added to the mince.
Ginger, garlic, and green chiles The finest options are paste or fresh mince.
To make the unique chapli kebab, authentically white bone marrow bits and fried scrambled eggs are also incorporated into the kabab. However, I felt that they both required too much effort given how excellent the original is.
The chapli kebabs are generally pretty simple to cook. Although producing spice blends takes a little extra work, you may prepare them in advance. Additionally, the flavour of freshly roasted spices is intense.
Ingredients:
frying oil
Lightly beaten, one large egg
100 grammes of ground beef
1 chopped red onion, fine
1 tomato, chopped finely
14 cup of cilantro, chopped finely
14 cup of mint, cut finely
Ginger-garlic paste, 2 teaspoons
2 tablespoons crushed coriander seeds
1 salt shakerful
3/4 teaspoon of cumin powder
1/4 teaspoon cayenne pepper, ground
2 rounds of sliced tomatoes
14 cup vegetable oil, or more as necessary, for frying
Directions:
Place a small skillet over medium-high heat after spraying it with cooking spray. For 3 to 5 minutes, scramble and whisk the beaten egg in the hot skillet.
In a large bowl, mix the scrambled egg, meat, onion, tomato, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper until well blended. Make patties out of the mixture. Each patty will include a tomato slice in the centre.
A deep skillet’s oil should be heated to 375 degrees F (190 degrees C). In batches, cook burgers in heated oil until blackened, about 4 to 6 minutes per side.
Tips:
For the crushed coriander seeds, substitute 1 1/2 teaspoons of coriander powder.
