Looking for a recipe that’s bursting with flavor? Chapli Kabab is a traditional dish known for its juicy texture and aromatic spices. Perfect for family dinners or festive occasions, these kababs are easy to prepare and absolutely delicious.
Chapli Kabab Recipe :
Chapli Kabab is a street food favorite in South Asia, loved for its unique blend of spices and tender meat. Whether served with naan, rice, or as a snack, this recipe will transport your taste buds to the bustling bazaars of Pakistan and Afghanistan.
History of the Recipe :
Chapli Kabab traces its origins to the Pashtun regions of Afghanistan and Pakistan, where it became a staple due to its simplicity and rich flavors. The name “Chapli” derives from the Pashto word “chaprikh,” meaning flat, referring to the kabab’s distinctive shape. Traditionally made with ground beef or lamb, these kababs are infused with spices, making them a beloved dish for centuries.
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Chapli Kabab Recipe
Ingredients
- 500 grams ground beef or lamb
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 2 green chilies, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped (optional)
- 2 tbsp gram flour (besan), toasted
- 1 tsp crushed coriander seeds
- 1 tsp cumin seeds, roasted and crushed
- 1 tsp red chili powder (adjust to taste)
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- Salt to taste
- 1 egg, beaten
- Oil for frying
Instructions
- Prepare the Mixture: In a large mixing bowl, combine the ground meat, chopped onion, tomato, green chilies, cilantro, and mint leaves.
- Add Spices and Binding Agents: Mix in the gram flour, crushed coriander seeds, cumin seeds, red chili powder, turmeric, garam masala, and salt. Add the beaten egg to bind the mixture.
- Shape the Kababs: Take a handful of the mixture and shape it into flat, round patties. Repeat with the remaining mixture.
- Heat Oil: Heat oil in a frying pan over medium heat.
- Cook the Kababs: Fry the patties in batches for 3-4 minutes on each side or until golden brown and cooked through.
- Serve Hot: Serve the Chapli Kababs with naan, yogurt sauce, or fresh salad.
Notes
- Ensure the oil is not too hot to avoid burning the kababs before they cook through.
- You can prepare the mixture ahead of time and refrigerate it for up to 12 hours.
Tips for Chapli Kabab Recipe :
- Use a combination of lean and slightly fatty meat for juicier kababs.
- Toasting the gram flour enhances its flavor and helps bind the mixture better.
- Adjust the level of spices according to your preference.
FAQs for Chapli Kabab Recipe :
Q: Can I use chicken for Chapli Kababs?
A: Yes, ground chicken works well as a substitute, but the texture may vary slightly.
Q: How do I prevent the kababs from falling apart?
A: Ensure the mixture is well-bound with egg and gram flour. Refrigerating it for 30 minutes before shaping also helps.
Q: Can I bake Chapli Kababs instead of frying?
A: Yes, you can bake them at 375°F (190°C) for about 20 minutes, flipping halfway through.
Conclusion :
Chapli Kababs are a delightful combination of spices and textures, making them a must-try for anyone who loves South Asian cuisine. Serve them hot and fresh for a meal that will leave everyone asking for seconds. Give this recipe a try and experience the authentic flavors of Afghanistan and Pakistan!