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chapli kabab

Chapli Kabab Recipe

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.
5 from 2 votes
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Course: kabab, Main Course
Cuisine: Pakistani
Keyword: chapli kabab, chapli kabab recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Marination Time (Min): 1 hour
Total Time: 1 hour 30 minutes
Servings: 3 Persons
Calories: 270kcal
Author: Hinz
Cost: $10

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.

Nutrition

Calories: 270kcal