In kabab recipes, mutton or beef Chapli Kabab is the delicacy of Pakistani cuisine especially the Peshawari chappal kabab is famous all around the world. It has a roasted crust with a sour, spicy, and meaty taste and invites foodies with a tantalizing heady aroma.
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What is Chapli Kabab?
Chapli kabab is a royal style Pashtun minced kebab famous as Peshawari kabab or Chappal kabab, normally made with ground meat of mutton lamb, beef, or chicken with the addition of several spices to form a kabab (patti) then fried to make it golden brown color. Delicious in taste and people love to eat it. Best dish for tourists from Peshawar, Pakistan.
If your taste buds are familiar with the true taste of chapli kabab then you need to find a good recipe. People living abroad missed that taste so try this recipe might be it helps you a lot to create the exact taste of Pakistani-style Peshawari Chapli Kabab also famous as Chappal Kabab.
Ingredients
Mutton/Lamb Mince - Used ½ Kg (500g) of ground meat. Make sure the meat is grainy in texture and should not be too thin. Use minced with 20% fat to get an extremely soft, juicy, and tender kabab. You can also make beef chapli kabab using the same recipe.
Oil - Used For shallow frying.
Chapli Kabab Masala: Prepared homemade masala with roasted (Cumin + Red chili whole + coriander seeds), makai ka atta, and pomegranate seeds (Anar Dana).
Ginger garlic: Used freshly made ginger garlic paste.
Seasoning: Salt + chapli kabab masala (that we prepared)
Herbs: Chopped Onions + green chilies (chopped) + Tomato cubes (Used upper part of tomatoes) + freshly chopped coriander
Scrambled Eggs to make a scrambled omelet.
Tomato Slice: sliced for topping while frying
How to Make Chapli Kabab
Marinate the ground meat with homemade Chapli Kabab Masala
In a slightly heated pan, roast cumin seeds, red chili whole, and coriander seeds on low heat. As it starts to change color and become aromatic then take it out and grind to make a fine powder.
In a bowl, add lamb mince, salt, ginger garlic paste, lemon juice, corn meal (makai ka atta), and ground masala powder that we ground. Add pomegranate seeds (Anar dana), chopped onion, green chilies, and fresh coriander.
Frying
In a pan, add oil for shallow frying. As the oil heated up then gently place the kabab in the pan and cook for few minutes until it gets a roasted crust from one side. Then flip it over and cook from another side. As the kabab started to get a roasted texture then turned the temperature to medium to cook from inside.
Shallow fry all the kabab until it gets golden brown color from both sides.
Don't overcrowd the kabab in pan otherwise, it will release water.
Watch Video
Quick Tips
- Properly squeeze water from the mince (keema) before adding spices.
- To make a soft kabab, use the right proportion of ingredients special the Makkai atta.
- For perfect taste, never skip Anar dana and makkai ka atta.
- Use the upper part of tomato skin to make small cubes. Avoid the tomato flash area as it may add water to the kabab.
- Add fried eggs when you are going to make kabab. If you freeze the kabab with eggs then it will get smelly.
- For perfect shallow frying keep the temperature high to place kabab then turn the heat to medium and don't change the side until it gets golden brown.
Serving
You can simply serve your chapli kabab with a green salad, raita, or salsa. Tandoori naan or chapati makes a perfect combination to eat. You can eat chapli kabab all season but winter is a great time to taste chapli kabab with Karak tea.
Storage Suggestion
You can store fried and non-fried kababs in the refrigerator and freezer for long period.
- Store nonfried kabab for 01 month in the freezer.
- You can also store fried kabab for 2 to 3 days in the refrigerator. Try to consume as soon as possible if you are using chapli kabab with fried eggs.
Q & A
To avoid kabab breaking and to make soft and juicy kabab; always remember:
1. Squeeze mince water with your hands when you are ready to add spices. Water retention in mince can break the kabab.
2. Using thin mince is most recommended rather than using thick mince for kabab. (Avoid using extremely thin mince for this kabab recipe).
3. Use fat in kabab. It will help to work as a binding agent.
4. Never add ingredients that can add water to the kabab.
5. Use a proper quantity of 'makai ka atta'. It will help to bind the kabab and improve the taste.
6. Release the excess water from the tomato keeping it on the strainer or grill before adding to the kabab.
7. Always fry the kabab on high heat as the first crust forms then reduce the heat to cook the kabab from inside.
8. Never flip the kabab before forming the crust.
9. Use proper utensils to flip the kabab as the chapli kabab is bigger in size as compared to other kababs.
It can be healthy and best for weight loss if you bake or shallow fry. Deep frying is not advisable for weight loss. You can also avoid fat in kabab. Try to have with salads to make it more tempting. Chicken chapli kabab is more recommended than red meat if you are making it for weight loss.
Calories may vary in kabab depending upon the following reasons:
1. What type of meat are you using?
2. Which oil is used for frying?
3. How much fat the meat contains?
If you want to reduce the calories then take a lamb or chicken kabab without fat. Beef chapli kabab is high in calories as compared with lamb, mutton or chicken. Use extra virgin olive oil recommended for frying. In this way, the kabab calories will reduce.
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Chapli Kabab Recipe
Ingredients
- 500 gms Mutton Mince
- 1 teaspoon Cumin Seeds
- 5 Red Chilli Whole
- 1 teaspoon Coriander Seeds
- 1 tablespoon Oil For Frying
- 2 Eggs
- 2 Chopped Onion Medium Size
- 2 Green Chillies Chopped
- ½ bunch Fresh Coriander
- 1 Tomatoes chopped without seed
- 1 tablespoon Makkai ka Atta
- 2 teaspoon Anar dana
- 2 teaspoon Fresh lemon juice
- 2 teaspoon Ginger Garlic Paste
- Salt to Taste
Instructions
- To prepare chapli kabab: In a pan, add Cumin seeds, Red chili whole, and Coriander seeds
- Roast on low heat.
- As it gets aromatic, grind the ingredients to make chapli kabab masala powder.
- Preparation of In a bowl, add the mutton mince.
- Add salt and ginger garlic paste.
- Also, add lemon juice.
- Along with this add Makkai ka atta (corn flour) to create the binding in kabab)
- Add, Anar dana.
- Next, add chopped onion, green chilies, and fresh coriander and keep on side.
- Make scrambled eggs: In a pan, add 1 teaspoon oil and add 2 beaten eggs on low heat and scramble to make into tiny pieces.
- Add the scrambled eggs in mince.
- Mix all the ingredients properly using the hand/spoon.
- Make a kabab. Place tomato piece on top (or without tomato)
- Fry kabab in oil until it gets golden brown.
- Chapli Kabab is ready to serve!
Video
Notes
- Use lamb, beef, or chicken breast to make chapli kabab.
- Make sure to squeeze water after washing the ground meat.
- Don't over-spice.
- Makkai flour (Makkai ka atta) used to make soft, tender and juicy chapli kabab.
- Pomegranate seeds (Anardana) is the main ingredient to get the Pakistani chapli kabab flavor.
- Small pieces of tomatoes can make the kabab watery so use a big piece at the top of kabab.
- Add fried eggs when you are going to make kabab. If you freeze the kabab with eggs then it will get smelly.
- For perfect shallow frying keep the temperature high to place kabab then turn the heat to medium and don't change the side until it gets golden brown.
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Pakistani Chapli Kabab - Must try this recipe