When we think of one of the most popular and world-renowned traditional dishes of our nation, the delicious and mouth-watering Pakistani Chapli Kabab usually tends to be at the top of the list. The city of Peshawar, where the recipe took hold, has over 2,000 kebab houses that serve Chapli Kababs. Such eateries have rapidly expanded in other cities as well. Today, the Chapli kababs are featured on the menu of South Asian restaurants across the world. Scroll down for the detailed recipe.
Beef Mince: Half kg
Pomegranate seeds: 1 tbsp (crush, soak and grind)
Allspice powder: 1 tsp
Red chili flakes: 2 tsp
Coriander seeds: 1 tbsp (roasted & crushed)
Onions: Half cup (chopped)
Gram flour: 2 tbsp (roasted)
Green chilies: 3-4 (chopped)
Green Coriander leaves: Half cup
Tomatoes: Half cup (chopped)
Salt: 1 tsp
Oil for shallow frying
Take a mixing bowl, add beef mince, pomegranate seeds, all spice powder, salt, red chili flakes, coriander seeds, onions, egg, gram flour, green chilies, and green coriander. Give it a good mix and refrigerate for ten minutes. Nor make round shape tikkis or patties and place a sliced tomato on each of them. Heat oil and fry the kababs for around 4 minutes on each side.
How to serve
Chapli kababs can be served and garnished with parsley, chopped onions and tomatoes, along with other accompaniments such hari chatni, imli ki chatni, salad, yogurt, pickles or nuts. It is best served aromatic, moist and spicy.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
- You can prepare kababs by using chicken and mutton mince as well.
- You can freeze them in an airtight container or zip lock bag upto one month