Pakistani Chapli Kebab is a popular and flavorful street food and traditional dish in Pakistan. These minced meat patties are known for their unique flavor and distinctive appearance.
The name "Chapli Kebab" comes from the Pashto word "chaprikh," which means flat. These kebabs are flattened into round, thin patties with a characteristic rustic appearance.
While Chapli Kebabs have their roots in the Khyber Pakhtunkhwa province of Pakistan, they are enjoyed all over the country. Different regions may have their own variations and unique twists on the recipe.
Chapli Kebabs are typically made with ground beef or mutton, but a combination of both can be used. They are mixed with a variety of spices, fresh herbs like coriander and mint, and ingredients like chopped onions and tomatoes. Here's a recipe for making Chapli Kebabs:
Here is a Pakistani slow-cooked mutton recipe for you:
Ingredients of Pakistani Chapli Kebab:
- 500 grams ground beef or mutton (you can also use a combination of both)
- 1 medium sized finely chopped onion
- 1-2 finely chopped green chilies (adjust to your preferred level of spiciness)
- 1/2 cup chopped fresh coriander leaves
- 1/2 cup chopped fresh mint leaves
- 1/2 cup finely chopped tomato (remove seeds to avoid excess moisture)
- 1 tablespoon crushed pomegranate seeds (anardana)
- 1 tablespoon dried pomegranate seeds powder (anardana powder)
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garam masala
- 1 egg
- Salt to taste
- Vegetable oil for frying
Instructions of Making Pakistani Chapli Kebab:
- Dry Roast Spices: In a dry skillet, lightly roast the cumin seeds and coriander seeds. Once they become fragrant, grind them into a fine powder using a spice grinder or mortar and pestle.
- Combine the ground meat, chopped onion, green chilies, coriander leaves, mint leaves and chopped tomatoes in a large mixing bowl.
- Add the roasted and ground cumin and coriander powder, red chili flakes, ground black pepper, garam masala, anardana, anardana powder, ginger paste, garlic paste and salt. Mix everything together thoroughly.
- Now add the egg to the mixture and mix well until everything is evenly combined. Here egg acts as a binding agent.
- Heat some vegetable oil in a skillet or frying pan over medium heat.
- To shape the kebabs, take a handful of the Chapali Kebab mixture and form it into a round, flat patty. The thickness of the kebabs is a matter of personal preference, but they are typically around 1/2 inch thick.
- Carefully place the kebabs in the hot oil. Cook them in batches, making sure not to overcrowd the pan.
- Fry the kebabs until they are golden brown and cooked through, about 3-4 minutes per side. Make sure to flip them over gently to avoid breaking them.
- Once they are cooked, transfer the kebabs to a plate lined with paper towels to remove any excess oil.
Serving of Pakistani Chapli Kebab:
- Serve the Chapli Kebabs hot with naan, pita bread or in a wrap. They are often served with yogurt, chutney, and a fresh salad on the side.
Enjoy your homemade Pakistani Chapli Kebabs! Adjust the level of spiciness and seasonings to your liking.
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