Traditional Chappal Kabab Recipe – Pakistani and Indian Kebab Recipes

Many of the Asian countries like Pakistan, India have a history of traditional meat recipes which are cooked especially for years on special events and occasions and are transferred generation after generation. Nowadays, some innovation in the traditional recipes has made these recipes even more delicious and tempting. One of these recipes is chappal kabab. In Pakistan, Peshawari chapppal kabab are famous all over the country and also in many parts of the world. This popular dish made from mutton or beef’s combined with spices, gives an aromatic flavor and smell that leaves everyone’s mouth watering for more. Yet it’s very simple to make!

Chappali Kabab Ingredients:

Mince: 1/2 kg

Salt: 1 tsp

Cumin: 1tsp crushed

Crushed red chilies: 2 tsp

Coriander: 2tsp crushed

Pomegranate seeds: 2 tsp

All spice: 1 tsp

Ginger garlic paste: 2 tsp

Wheat flour: 2 tbsp

Egg: 1

Onion: 1 cup chopped

Tomato without seeds: 1 cup chopped

Coriander leaves: 2 tbsp

Green chili: 2 tsp chopped

Chappali Kabab Cooking Method:

Take half mince meat and boil into 1/2 cup water, until softened and water dried. Then mix boiled mince in to remain raw mince and finely chopped or ground raw beef. Mix all of the ingredients one by one with minced beef and knead mixture well. Take about 1 1/4 tbsp. of meat mixture in your hand. Place it in the center of palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms these kebabs should be a little bigger in size than usual round kebabs. Heat oil in large frying pan or in tawa, when oil gets hot lower heat and fry kababs until well done. Serve these spicy chapli kebabs with lemon, onion rings and salad. Raita is also served with chappal kababs and is enjoyed with naan.

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