Chapli Kabab - Authentic Pakistani Style
Chapli Kabab is a beloved dish in Pakistani cuisine, known for its bold flavors, aromatic spices, and signature crispy texture. Originating from the Pashtun regions of Pakistan, particularly Khyber Pakhtunkhwa, this delicacy has made its way to every corner of the country and beyond. The name 'Chapli' is derived from the Pashto word 'chaprikh,' meaning 'flat,' referring to the kabab’s flattened shape.
Ingredients
To make approximately 12 large Chapli Kababs, you will need the
following ingredients:
Meat Mixture:
- 500
grams ground beef or mutton (preferably with 20% fat for juiciness)
- 2
medium onions, finely chopped
- 2
tomatoes, finely chopped
- 2
tablespoons ginger-garlic paste
- 2
green chilies, finely chopped
- 1
cup fresh coriander leaves, chopped
- 1
cup fresh mint leaves, chopped
- 1
tablespoon pomegranate seeds (anardana), crushed
- 1
tablespoon cornmeal or gram flour (for binding)
- 1
egg (optional, for binding)
- Salt
to taste
Spice Mix:
- 2
tablespoons coriander seeds
- 1
tablespoon cumin seeds
- 1
teaspoon fennel seeds
- 1
teaspoon red chili flakes
- 1
teaspoon black peppercorns
- 1
teaspoon garam masala powder
- 1
teaspoon dried pomegranate seeds (optional)
- 1
teaspoon salt
Step-by-Step Instructions
Step 1: Preparing the Spice Mix
1.
In a pan, dry roast
coriander seeds, cumin seeds, fennel seeds, and black peppercorns over medium
heat until fragrant (around 2-3 minutes).
2.
Allow the spices to
cool, then coarsely grind them using a mortar and pestle or spice grinder.
3.
Add red chili
flakes, garam masala powder, and dried pomegranate seeds to the ground spice
mix. Set aside.
Step 2: Preparing the Meat Mixture
1.
In a large mixing
bowl, combine ground beef or mutton with finely chopped onions, tomatoes, green
chilies, fresh coriander, and mint leaves.
2.
Add the
ginger-garlic paste, pomegranate seeds, cornmeal or gram flour, and the freshly
prepared spice mix.
3.
Crack an egg into
the mixture (if using) and mix thoroughly to combine all ingredients.
4.
Cover the bowl and
refrigerate for at least 30 minutes to allow the flavors to meld.
Step 3: Shaping and Frying the Kababs
1.
Take a handful of
the mixture and shape it into a flat, round patty (about ½ inch thick).
2.
Heat oil in a flat
pan or skillet over medium heat.
3.
Place the kababs in
the hot oil, making sure not to overcrowd the pan.
4.
Fry each side for
4-5 minutes or until golden brown and cooked through.
5.
Remove the kababs
from the pan and place them on paper towels to drain excess oil.
Serving Suggestions
Serve hot with naan, parathas, or steamed basmati rice. Pair with mint
chutney, yogurt raita, and a fresh salad to complete the meal. Garnish with
lemon wedges and sprinkle some fresh herbs on top for a vibrant presentation.
Tips and Variations
- Use
lamb or chicken mince for a variation.
- Adjust
spices according to your taste preference.
- Adding
a little fat to the mince ensures tender and juicy kababs.
- To
keep kababs from breaking, refrigerate the mixture before frying