Chapli kabab is one of the most delicious and mouthwatering dishes especially loved in Peshawar. It’s a traditional street food that is found in many Pakistani cities. They taste best when served hot. Chapli kabab is loved for its juicy and smoky flavour. This dish is very popular in Peshawar and all over Pakistan. It is made with minced meat, mostly beef or mutton and other spices. It is made with oil or ghee until crispy and golden brown.
Ingredients
Minced Beef or mutton – 1 kg
Onion – 2 medium size (finely chopped)
Tomatoes – 2 medium (finely chopped and remove seeds)
Green chillies – 4-5 (chopped)
Eggs – 1 (for binding)
Fresh coriander leaves – 2 tablespoons (chopped)
Spices
Salt (adjust to taste)
Red chilli powder – 1 teaspoon
Black pepper powder – ½ teaspoon
Garam masala – ½ teaspoon
Coriander powder – 1 teaspoon (crushed)
Cumin powder – 1 teaspoon (crushed)
Cooking oil (for shallow fry)
Carom seeds (Ajwain) – 1 teaspoon (crushed)
Pomegranate seeds (Anaar dana) – 1 teaspoon (crushed)
Cornmeal or Gram flour – 4-5 tablespoons
Detailed Recipe of Chapli kabab
Step:1 Mix all ingredients
First, take a deep bowl and add minced mutton or beef, chopped onions, tomatoes, green chillies, Fresh coriander leaves, and all the spices like Salt, Red chilli powder, Garam masala, Cumin powder, Coriander powder, Carom seeds (ajwain), pomegranate seeds (Anaar dana), and a pinch of black pepper. Mix well with your hands to combine everything.
Step:2 Binding the mixture
Now add one beaten egg and Gram flour to the minced meat mixture, for softness and binding. Mix everything well. Let it rest for 20-30 minutes in the fridge so the mixture becomes flavourful.
Step:3 Shape and fry the chapli kabab
Take a small portion of the mixture, roll and shape it into a flat. Make sure the Peshawari chapli kabab recipe is not too thick. Now take a flat pan and heat oil, gently place the kabab in the pan and fry each time until golden brown and crisp. Flip carefully to avoid breaking the kababs. Once done, remove on tissue paper or kitchen paper to absorb extra oil.
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Serving Suggestions
Serve crispy and hot chapli kababs with:
- Serve with hot naan, chutney, salad and sliced lemons.
- You can also serve with raita and sliced onions.
- A side of green chillies and mint raita for a complete meal.
Variations of chapli kabaab
- Beaf chapli kabab.
- Chicken chapli kabab.
- Fish chapli kabab.
- lamb chapli kabab.
- Vegetables chapli kabab.
- Smoky chapli kabab.
- Double egg chapli kabab.
Pro Tips of Restaurant-style chapli kabab
- Chill the prepared mixture before shaping.
- Don’t press the kababs while frying.
- Always fry on medium flame.
- Add pomegranate (Anaar dana) for tangy flavour.
- Serve hot with naan and green chutney.
- Keep the balance on spices.
Discover How to make Chapli Kabab soft and juicy with simple tips and authentic flavours. Follow the complete recipe at Tea for Turmeric.
Frequently Ask Questions
- How to prevent chapli kababs from breaking?
Squeeze the mince well and add a little besan or corn flour, this will prevent the kababs from breaking. - How to make easy chapli kabab recipe soft and juicy?
Add a little fat, yogurt or lemon juice, and an egg to the mince to keep the kababs soft. - Can Chapli Kabab be made without eggs?
Yes, you can use gram flour or corn flour instead of eggs. - Which mince is best for chapli kabab?
Beef or mutton mince with a little fat is best. - Can Chapli Kababs be baked or grilled?
Yes, you can bake or grill them in the oven, the taste remains amazing.
Conclusion
Chapli kabab is a delicious and aromatic dish that enhances every meal. If you want to know how to make Chapli kabab soft and juicy, then the right amount of spices, fresh meat, and proper frying are the secrets to achieving the best flavour. Serve it with naan, curd or chutney and enjoy restaurant-style taste at home.
