Chapli Kabab Recipe Pakistani

In kabab recipes, Pakistani "Chapli Kabab" (چپلی کباب) is the best due to its unique taste and irresistible aroma. A family favorite and best to serve at parties and special occasions.

What is Chapli Kabab?

Chapli kabab is a royal style Pashtun minced kebab famous as Peshawari kabab or Chappal kabab, normally made with ground mutton lamb, beef or chicken with the addition of several spices 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.

SEE ALSO: Mutton Shami Kabab | Kacha Keema Kabab Recipe

Quick Tips

• Properly squeeze mince (keema) before adding spices.
• To make soft kabab, use the right proportion of ingredients special the Makkai atta.
• For perfect taste, never skip anar dana and makkai atta.
• 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.

How to Serve?

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.

Ingredients

Mutton/Lamb Mince - ½ KG (500 gms)
Oil - For shallow frying
Kabab Masala: Make powder (Cumin seeds+Red chili whole + coriander seeds), makai ka atta, pomegranate seeds (anar dana)
Ginger garlic paste
Season with salt
Chopped Onions + green chilies + freshly chopped coriander
Eggs to make a scrambled omelet.
Tomatoes sliced for topping

How to Make?

Marinate the Mutton/Lamb mince: In a pan, roast the To prepare chapli kabab: In a 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, makkai ka atta, and masala powder. Add pomegranate seeds (Anar dana), chopped onion, green chilies adn fresh coriander.

Shallow Fry chapli kabab until it gets golden brown color from all sides.

Serve with chutney and naan.

Recipe Video

Why Kabab Breaks? 9 Reasons

To avoid kabab breaking and to make soft and juicy kabab; always remember:

1. Squeeze mince when you are ready to add spices. Water retention in mince can break your kabab
2. Think mince is most recommended rather than using thick mince for kabab.
3. Use fat in kabab. It will help to work as a binding agent.
4. Never add ingredients that can add water in kabab.
5. Use a proper quantity of 'makai ka atta'. It will help to bind the kabab and improve the taste.
6. Release tomato water by keeping on player or grill before adding in kabab.
7. Always fry kabab on high heat as the first crust forms then reduce the heat to cook 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 compare to other kabab.

How to Store?

You can store fried and non-fried kabab in the refrigerator for long period.

• Store nonfried kabab till 01 months 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.

Is It Best for Weight loss?

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 for weight loss.

Calories

Calories may vary in kabab depending upon the following reasons:

• what type of meat are you using?
• which oil use for frying
• How much fat the meat contains.

If you want to reduce the calories then take a lamb or chicken kabab without fat. Use extra virgin olive oil recommended for frying. In this way, the kabab calories will reduce.

Happy watching and Have a happy eating time.

Recommended:

• Chicken Cutlet Recipe
• Kacha Keema Kabab Recipe
• Aloo Kabab Recipe
• Bun Kabab Recipe
• Mutton Shami Kabab Recipe

Print

5 from 2 votes

Chapli Kabab Recipe

Making quick and easy street style chapli kabab recipe at home kitchen. Handful ingredients need to make Pakistani style chapal kabab for your next dinner.

Prep Time20 mins

Active Time10 mins

Marination Time (Min)1 hr

Total Time1 hr 30 mins

Course: kabab, Main Course

Cuisine: Pakistani

Keyword: chapli kabab, chapli kabab recipe, chappal kabab, pakistani kebab, peshawari kabab

Yield: 3 Persons

Calories: 270kcal

Author: Hinz

Cost: $10

Materials

• 500 gms Mutton Mince
• 1 tsp Cumin Seeds
• 5 Red Chilli Whole
• 1 tsp Coriander Seeds
• 1 tbsp Oil For Frying
• 2 Eggs
• 2 Chopped Onion Medium Size
• 2 Green Chillies Chopped
• ½ bunch Fresh Coriander
• 1 Tomatoes chopped without seed
• 1 tbsp Makkai ka Atta
• 2 tsp Anar dana
• 2 tsp Fresh lemon juice
• 2 tsp 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 tsp 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.

Nutrition

Calories: 270kcal

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