Authentic Peshawari Chapli Kabab Recipe by Samina Food Story

Authentic Chapli Kabab Recipe by Samina Food Story
Peshawari Chapli Kabab, also known as Peshawari Kebab, is a delightful and flavorful dish originating from the city of Peshawar in Pakistan. Let me share some insights about this mouthwatering delicacy:
Ingredients:
Beef Mince: The base of chapli kababs is minced beef or mutton.
Onions: Chopped onions add moisture and flavor to the kababs.
Pomegranate Seeds: Crushed, soaked, and ground pomegranate seeds contribute tanginess.
Spices: A blend of spices includes allspice powder, roasted gram flour, red chili flakes, and coriander seeds.
Green Chilies: Chopped green chilies provide heat.
Coriander Leaves: Fresh coriander leaves enhance the taste.
Egg: An egg binds the ingredients together.
Tomatoes: Sliced tomatoes are often placed on top of the kababs before frying.
Oil: For frying the kababs.
Preparation:
Mix all the ingredients thoroughly, refrigerate the mixture for 10-20 minutes, and shape it into round patties.
Heat oil in a pan and fry the kababs on low flame until they are golden and crisp on both sides.
Serve hot with mint sauce or chutney.
Origins:
The name “chapli” comes from the Pashto word “chaprikh,” which means flat. These kababs are flat and round in shape.
Peshawar, where the recipe originated, has over 2,000 kebab houses serving chapli kebabs.
While traditionally made with minced beef, variations now include chicken and lamb.
Popularity:
Chapli kebabs are not only popular street food in Peshawar but also enjoyed during Eid-ul-Azha and Ramadan iftar.
They have gained global recognition and are featured on menus in South Asian restaurants worldwide.
Next time you’re craving a flavorful kebab, consider trying Peshawari Chapli Kabab! 🤤🍽️
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ماشاءاللہ ماشاءاللہ ماشاءاللہ آپ کے چپلی کباب مزےاور آواز اس سے زیادہ خوبصورت. ماشاءاللہ

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ماشاءاللہ بہت خوب. 👌

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So much Crispy and delicious

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چپلی کباب کچے قیمے کے ہی بنتے ہیں۔۔۔

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Ummmy unique authentic recipe I’ll try it ❤ from USA 🇺🇸 I also started vlogs

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❤

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❤❤❤

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Isme aata na daal kar kuchh bhune chane ka powder daalenge to taste bhi achha aayega aur kabab bilkul nahin tutenge aapne bahut zyada aata daala hai jabki itne keema me 60 se 70 gram chana powder sufficient hota hai

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RECIPE LOOKS GOOD , BUT ,TOMATERS Should Be Added ONLY Just before FRYING Because They Contain Moisture also ( THOUGH SEED ARE RE REMOVED)

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Mash Allah

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Bina Ande ka chakli kabab banaa sakte kya

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