If you struggle with how to make the best chapli kabab at home like that one you get in Peshawer than we have got you covered! Nothing comes close to these chapli kabab and everyone who has ever tried them loved them. These will be the juiciest kabab you will ever make. The recipe doesn’t get easier than this. This is the simplest and easiest version of my chapli kabab. Peshawari Chapli Kabab uses flour and Egg but I have tried to make this version without it and it turned out perfect!
Chapters:
0:00 Intro
0:14 Dry Masala Mix
0:32 Kabab Mixture
1:03 Frying
1:30 Serve
**Ingredients:**
Dry Spice Mix (for 4lb or 2 kg meat, I used half in 2 lb and it was perfect)
- 2 tablespoon garam masala
- 3 tablespoon ground cumin
- 2 tablespoon ground coriander
- 1 tablespoon ground carom seeds (ajwain)
- 1 tablespoon red pepper powder
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 tablespoon red pepper flakes
- 2 tablespoon dried pomegranate seeds (anardana)
Ingredients for chapli kabab
- 2 lb ground beef
- 1 medium onion, finely chopped
-2 1-2 tomatoes, diced
- 3-5 green chilies, finely chopped (adjust to your spice preference)
- 2 tablespoons ginger-garlic paste (I didn’t add in this recipe usually I do)
- Fresh cilantro chopped
- Oil for frying
**Instructions:**
1. Add all the dry spices in a jar and shake well. You can keep them for your next batch as well.
2 . In a large mixing bowl, combine the ground meat, chopped onion, tomatoes, green pepper, and chopped cilantro.
3. Add the prepared spice mix (5 tablespoons or about half)
4. Mix all the ingredients thoroughly using your hands to ensure even distribution of spices. I would recommend wearing gloves to keep your hands safe however my husband says it mixes better with hands so he volunteered for this step.
5. Knead the mixture thoroughly to blend in the vegetables and herbs, allowing the flavors to meld. Let it rest for 30 min to 2 hours in the fridge.
6. Heat oil or ghee in a pan over medium heat.
7. Take a portion of the mixture and shape it into a round patty.
8. Place the shaped kababs in the heated pan. Cook for about 2-3 minutes on each side until they're golden brown and cooked through. They cook quicker than we think depending on the thickness and we made them very thick like the original chapli kabab from peshawar are made.
9. Once cooked, remove the kababs from the pan and place them on a plate.
12. Serve the hot chapli kababs with naan, raita, or chutney or eat them as well. I love them in burgers too.
Note: I didn’t wash my ground beef so I didn’t have any moisture, make sure you have no moisture in your ground beef. If the mixture is too loose you can add a beaten egg or a small amount of cornmeal/flour or gram flour (besan) to help with binding. Feel free to adjust the spices
Tip: Always test your seasoning by frying one small kabab first and adjust the seasoning if needed.Subscribe for Upcoming Recipes
th-cam.com/users/UCuXdne9lHzfyg7McrtX67Tw
***** Social Links *****
Facebook myfoodtwist
Instagram myfoodtwist