The secret to the perfect chapli kabab lies in the kneading. We once tried a recipe where we had to knead the ground meat with only onions for 20 minute, and it turned out to be absolutely delicious. There's something about mixing it well by hand that takes your Chapli kabab game to the next level. So roll up your sleeves, get your hands dirty, and enjoy the process of kneading your way to an amazing dish that's sure to impress!
Kneeding is required for binding in chapli kabab. In Peshawar people don't use roasted coriander to use in chapli kabab. A roasted one definitely enhances the flavour. To make chapli kabab juicy we add chopped tomatoes in the end with little moisture as well. This gives a distinct flavour and texture in chapli kabab. We cook it on a wood fire at a very high temperature for just 1-2 minutes a side. That makes the crust crunchy from outside and softer from inside. It also retain more juices.
Why no one adds a cooked egg in a blend of raw meat and herbs and spices, now it is clear. Everyone adds raw eggs because it is a better binding as well as the umami from the egg permeates the meat better than small chunks of precooked egg.
I appreciate this recipe as you added your own spin on it but would like to add a disclaimer that this is not authentic. For anyone wanting to try the Authentic Chapli Kababs of Peshawar, skip the Garlic, Ginger and roasted spices. We add simple coarse ground coriander, red chilli flakes and dry pomegranate seeds for the spice. As for the flour it absolutely has to be ‘maize flour’ (a.k.a jowar ka atta). If you don’t have that available you can use ‘Besan/Gram’ (chickpea/chana flour). We never use all-purpose flour as it doesn’t have that flavour profile. Side note: ‘Jowar flour/atta’ is not the same as ‘Corn flour’. Both are from corn but the corn used for ‘Jowar flour/atta’ is white in colour and not sweet in taste at all, whereas the ‘Corn flour’ used in other countries is yellow in colour and very sweet in taste.
The secret to the perfect chapli kabab lies in the kneading. We once tried a recipe where we had to knead the ground meat with only onions for 20 minute, and it turned out to be absolutely delicious. There's something about mixing it well by hand that takes your Chapli kabab game to the next level. So roll up your sleeves, get your hands dirty, and enjoy the process of kneading your way to an amazing dish that's sure to impress!
Masha'Allah. love the note about hand kneading. Thank you!
You make so much food can you send me leftovers please
😂😂😂yeahh
😂
Can you please share recipe of the chutney? It looks more tempting than kabab😋
wowwwwww 😍😍😍😍😍
looks yummy 😋😋😋
thanks for sharing 🙏🙏
Just made the Kababs from this recipe, came out super yummy 💕
Allah huma barik lak 😋
Should I need to add fried egg?? Or raw egg??
This is authentic!
Bahot accha laga ji 👍👌
New subscriber wangnao Vlog ❤️❤️❤️❤️👍👍👍👍
Kya recipe bonaya hein aap ne, wow so deliciois
Share recipe for dip as well 😊
Question, why did you not dry cook the coriander seeds?
THE BEST RECIPE HANDS DOWN
Do I put ginger garlic paste too?
U better know that
Which meat have you used?.. will it work in all types of meat?.. kindly answer.
only red meat,..beef /mutton
Aaj try ki thi ye recipe, awesome results . but secret nahi bhola " kneading". thanks.
Looks delicious but was not expecting the fried egg 😊
Why did you use a fried egg rather than a raw egg?
It's traditionally used in this recipe by the people of Peshawar.
The more you knead the tougher the meat becomes no?
Why do you not toast the coriander seeds?
Kneeding is required for binding in chapli kabab. In Peshawar people don't use roasted coriander to use in chapli kabab. A roasted one definitely enhances the flavour. To make chapli kabab juicy we add chopped tomatoes in the end with little moisture as well. This gives a distinct flavour and texture in chapli kabab. We cook it on a wood fire at a very high temperature for just 1-2 minutes a side. That makes the crust crunchy from outside and softer from inside. It also retain more juices.
দারুণ ❤️❤️
IMO can't beat Shami kebabs though.🤷🏿♂️😏
Kabi chapli kebab kayi hai😂
@@bangashkhan70yearsago6 not as tasty😋 IMO.
@@mdkhan3928 you haven't tasted real chapli kebab
@@bangashkhan70yearsago6 I have Afghani style (with big kebabs & big nan) but Shami more tasty😋 IMO.🤷🏿♂️
Awesome
Yummy💗
Looks very nice
Use fingers instead of palm while kneading. And no chapli goes without eggs.
When a simple recipe made so complicated
👍
Best
🤘🤘🌸🌸
This is authentic Peshawar chapli kabab recipe. Where did you get in your area?
হাত জ্বলে না ভাই!!
Recipe please
Anar Dana nhi dala?
Daala hai.... barabar se dekho
🥰🔥🇧🇩
Matrix 👀
Why no one adds a cooked egg in a blend of raw meat and herbs and spices, now it is clear.
Everyone adds raw eggs because it is a better binding as well as the umami from the egg permeates the meat better than small chunks of precooked egg.
As the inventor of the humble kebab. This recipe is legit
I appreciate this recipe as you added your own spin on it but would like to add a disclaimer that this is not authentic.
For anyone wanting to try the Authentic Chapli Kababs of Peshawar, skip the Garlic, Ginger and roasted spices. We add simple coarse ground coriander, red chilli flakes and dry pomegranate seeds for the spice.
As for the flour it absolutely has to be ‘maize flour’ (a.k.a jowar ka atta). If you don’t have that available you can use ‘Besan/Gram’ (chickpea/chana flour). We never use all-purpose flour as it doesn’t have that flavour profile.
Side note: ‘Jowar flour/atta’ is not the same as ‘Corn flour’. Both are from corn but the corn used for ‘Jowar flour/atta’ is white in colour and not sweet in taste at all, whereas the ‘Corn flour’ used in other countries is yellow in colour and very sweet in taste.
Salaam ! I followed the method you mentioned and they came out lovely and flavourful !! Less is more with the spices 🎉thank you !!
@@sumayyahhussain8331You’re most welcome! I’m so glad to know it turned out great ❤
Afghan 🇦🇫 Chaplin kabob is not like this! Fresh ingredients are used in the Afghan 🇦🇫 one. This is just a poor attempt at making it
ছেলে হয়েও হাতে চুড়ি পরেন কেন?
মুসলিম নাকি অন্য ধর্ম পালন করেন?
Looks raw
It looks very dry
Visuellement sais horrible et sa ma l'air bien dégueulasse
Itna bakwas chapli kabab. Kuch b daal k atay ki trha goondh do😂
th-cam.com/video/hAmbFrGJ6RY/w-d-xo.htmlsi=jxp-73vLJBsdAHMU
Easiest and original Peshawari Chapli Kabab Recipe, aasani se ghar par banaye..
Seems e like you actually don't live in Bangladesh