Chapli Kabab Recipe

Chicken Chapli Kabab Recipe

Chapli kabab is a street food found in the northwest province of Pakistan.  Chapli kabab originated from Afghani cuisine. They are spicy, tender and very juicy. Although kababs come in a variety of versions and styles, this version of kabab, the chapli kabab, is very popular in both Pakistan and Afghanistan. They are usually made with minced beef or lamb, but can also be made with chicken. The kababs get their name because of the way they are shaped. The word chapli is derived from a Pashto language word, chaprikh, also meaning flat. Originally, chapli kabab are pan-fried using animal fat. However, nowadays they are fried using vegetable oil or ghee. We are sharing the authentic chapli kabab recipe with you all to try at home and enjoy for yourself.

Ingredients:

Chicken mince: ½ kilogram
Corn flour:  2 tablespoons
Roasted and crushed coriander: 1 ½ teaspoons
Crushed Pomegranate seeds: 1 tablespoon
Tomato: 1 cut into tiny cubes
Onion ground: 2 (medium size)
baking soda:  a pinch
Egg: 1
Green chilies: 6 chopped
Gram flour: 1 tablespoon
Crushed red pepper: 1 ½ teaspoons
Roasted and crushed cumin: 1 teaspoon
Coriander leaves: 2 tablespoons chopped

Method:

Take a mixing bowl and add in chicken mince. Preferably, mix boneless breast and thigh or leg meat. You can even add fat drippings along with meat. Marinate minced chicken for two hours or even more with all the other ingredients that are; two tablespoons of corn flour, one and a half teaspoons roasted and crushed coriander, one tablespoon crushed pomegranate seeds, one tomato cut into tiny cubes, two raw ground onions, a pinch of baking soda, one Egg, six chopped green chilies, one tablespoon gram flour, one and a half teaspoon crushed red pepper, one teaspoon roasted and crushed cumin and two tablespoons fresh coriander leaves. Mix all the ingredients properly and let it keep it in refrigerator. Divide the mixture into equal portions and shape into big flat kababs. Place a tomato slice on top of each kabab. Heat ghee on a griddle and fry both the sides until it turns crispy and golden brown in color.

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