How to Make Chapli Kabab:
Chapli Kabab is a traditional Pashtun-style minced meat patty, originating from Pakistan and Afghanistan. Known for its rich flavors and crisp texture, it’s a popular street food that can be served as an appetizer, snack, or main dish. Here’s how you can make it:
Ingredients:
- 500g minced beef or lamb (with some fat for flavor)
- 1 medium onion (finely chopped)
- 2 tomatoes (finely chopped, reserve some slices for garnish)
- 2-3 green chilies (finely chopped)
- 1 tablespoon ginger-garlic paste
- 1 egg (for binding)
- 1 teaspoon cumin seeds (roasted and crushed)
- 1 teaspoon coriander seeds (roasted and crushed)
- 1 teaspoon red chili flakes (adjust to taste)
- 1 teaspoon garam masala
- ½ teaspoon black pepper
- ½ teaspoon turmeric powder
- Salt to taste
- Fresh coriander leaves (chopped)
- Mint leaves (optional, finely chopped)
- 1 tablespoon cornmeal or gram flour (for binding and crispness)
- 2 tablespoons pomegranate seeds (optional but traditional for flavor)
- Oil for frying
Instructions:
- Prepare the Meat Mixture:
- In a large bowl, add the minced meat, chopped onion, tomatoes, green chilies, ginger-garlic paste, and all the spices (cumin, coriander, red chili flakes, garam masala, black pepper, turmeric, and salt).
- Add the chopped coriander and mint leaves, if using.
- Mix in the cornmeal (or gram flour) and the egg. If the mixture feels too wet, you can add a little more flour for binding.
- Mix Well:
- Using your hands, mix all the ingredients thoroughly to ensure that the spices and vegetables are evenly distributed. Knead the mixture for a few minutes to make it sticky, helping the kababs hold their shape better.
- Shape the Kababs:
- Take a small portion of the mixture and shape it into a flat, round patty. Chapli kababs are typically thinner and larger than regular kababs, so aim for a diameter of about 3-4 inches. Press a slice of tomato on top of each kabab for garnish.
- Fry the Kababs:
- Heat oil in a large skillet or frying pan over medium heat. Once the oil is hot, gently place the kababs in the pan. Be careful not to overcrowd the pan.
- Fry the kababs for about 4-5 minutes on each side or until they are golden brown and crispy. Ensure the meat is cooked through.
- Remove the kababs from the oil and drain them on paper towels to remove excess oil.
- Serve:
- Serve the chapli kababs hot with naan, roti, or pita bread. Accompany them with yogurt, mint chutney, or sliced onions and lemon wedges.
Tips:
- Fat content in the meat is important for juicy chapli kababs. You can add a bit of melted butter if your meat is too lean.
- Adjust the spices according to your preference. The heat level can be modified by using more or fewer chilies.
- You can grill the kababs instead of frying for a healthier version, though traditional chapli kababs are fried for their signature texture.
Enjoy your flavorful and crispy Chapli Kababs!