The king of all kababs is the chapili kabab. It tastes nutty and sour and has a crunchy texture. It is brimming with flavors and scents. With minimal marinating time, it may be prepared in an hour. (30 minutes)

Origin:

The cuisine of Khyber Pakhtunkhwa, a province in Pakistan, is known for its Pukhtun cuisine, which includes chapi kabab. In honor of Peshawar, the provincial capital, these chapli kababs are also known as Peshawari kabab. Here is additional information about chapli kabab!

Chaprikh, which meaning “to flatten” in Pashto, is the root of the Pashto term chapli. The kababs are flattened, spherical cutlets of minced meat seasoned with chopped tomatoes and coarsely ground spices.

The words chapli kabab and chappli kabab have also been spelled. These kababs are also known as Afghan chapli kabab since they are offered in neighboring Afghanistan.

I simply adore kababs since they are rich in healthy fat and protein. Other Pakistani kababs include seekh kebab, shami kebab, keema cutlets, and keema samosa.

Why is this recipe so delicious?

Rich in Fat:Given the high fat content of the mince, this is especially crucial for the chapli kabab preparation. To help bond the kebab, think about including tallow into the mince. I used butter because it’s easily accessible, but it’s better if you have tallow.

Whole spices:Whole spices, such as cumin, coriander, and dried pomegranate arils, have a distinct and delectable crunch and flavor.

Wetness:This recipe uses tomatoes and onions to provide moisture. Before adding the onions to the kebab, take sure to press off any extra water. Tomatoes can leak too much water and shatter the kebab, so add them right before cooking.

So simple:To prepare these kababs, simply combine, marinade, and cook.
Fry with ghee or tallow to significantly alter the flavor.

Ingredient

Rich in Fat: Given the high fat content of the mince, this is especially crucial for the chapli kabab preparation. To help bond the kebab, think about including tallow into the mince. I used butter because it’s easily accessible, but it’s better if you have tallow.

Whole spices:Whole spices, such as cumin, coriander, and dried pomegranate arils, have a distinct and delectable crunch and flavor.

Wetness: This recipe uses tomatoes and onions to provide moisture. Before adding the onions to the kebab, take sure to press off any extra water. Tomatoes can leak too much water and shatter the kebab, so add them right before cooking.
So simple:To prepare these kababs, simply combine, marinade, and cook.
Fry with ghee or tallow to significantly alter the flavor.

How to make it?

Yeh raha text mein different jahga pay heading add kiya hua:

Chapli Kabab Recipe
Although preparing the spice mix requires a little more work, it can be done in advance, and the taste of freshly roasted spices is bursting with flavor. All in all, the chapli kababs are rather simple to make.

Preparing the Spice Blend
The toasting of the spice blend is what gives Chapli kabab its distinctive flavor. First, we’ll get the spice blend ready. You can prepare this spice blend ahead in fact if you make this kabab often, I suggest double or tripling the spice mix recipe and storing it in the fridge.

Roasting the Spices
In a pan, dry roast the whole spices (fennel seeds, cumin, pomegranate seeds, and coriander) for one minute, or until fragrant. Remove the pan from heat and add powdered spices to the hot pan.

Preparing the Meat Mixture
Add mince, onions, clarified butter, green chilies, ginger, garlic, and fresh coriander leaves (cilantro) to a large mixing bowl. Mix thoroughly. Let it marinate for at least half an hour. In the refrigerator, preferably for 4–6 hours.

Forming and Frying the Kababs
Add cornmeal, tomatoes, and an egg before preparing the kababs. Fry a tiny piece of kabab to evaluate the flavor. If necessary, adjust the salt and spices. Now, form the meat mixture into a flat patty (kabab). Fry kabab on medium-high heat for 2 minutes on each side until golden, then turn heat to high and cook further for a few seconds for crispy edges.

How should I serve?

To be honest, I love chapli kabab and could eat it all by myself. These kababs go great with salad, raita, tamarind chutney, or spicy green chutney. These are typically served with tandoori naan.

However, they also pair well with rice, such as Afghani Pulao. They also make a fantastic protein side dish for daal chawal.

I would like hearing your thoughts in the comments section if you give this chapli kebab dish a try. Your 5-star reviews inspire me to strive for excellence. Follow along on Facebook and Instagram,  for more recipes and videos.