How to Make Chapli Kabab at Home

Chapli Kabab is a popular Pakistani dish that originated in the city of Peshawar, located in the Khyber Pakhtunkhwa province of Pakistan. The name "chapli" comes from the Pashto word "chappal," which means "slipper." It is believed that the dish got its name because of its flat and round shape, which resembles a traditional Pashtun slipper. The exact origin of Chapli Kabab is not known, but it is said to have been invented by a local chef in Peshawar in the 1940s. The dish gained popularity among the Pashtun community in the region and soon became a staple in the local cuisine.

Traditionally, Chapli Kabab is made with minced beef or lamb mixed with various spices and vegetables, such as tomatoes, onions, green chilies, and coriander. The mixture is then shaped into flat, round patties and fried in oil until crispy.

Chapli Kabab is often served with naan bread, yogurt sauce, and a side of salad. It is a popular street food in Peshawar and other parts of Pakistan and is also served in many Pakistani restaurants around the world.

Over the years, several variations of Chapli Kabab have emerged, such as chicken chapli kabab and vegetarian chapli kabab made with potatoes and other vegetables. Despite the variations, the dish remains a popular and beloved part of Pakistani cuisine and is enjoyed by people of all ages and backgrounds.

we will explore the recipe for Chapli Kabab, step by step.

Ingredients

For the meat mixture:

• 1 kg minced meat (meat or sheep)
• 1 large onion, finely chopped
• 3-4 green chilies, finely chopped
• 2 tomatoes, finely chopped
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp. red chili flakes
• 1 tsp garam masala powder
• 1 tsp salt
• 2 tbsp. corn flour
• 1 egg
•  1/2 glass of new coriander clears out, finely chopped
•  1/2 container new mint takes off, finely chopped
• Oil for frying

For the garnish:

• 1 onion, sliced into rings
• 2 tomatoes, sliced
• Fresh coriander leaves
• Lemon wedges

Preparation of Chapli Kabab

1. In a pan, dry roast cumin and coriander seeds for 2-3 minutes until fragrant. Let them cool and after that pound to a fine powder.
2. In a large mixing bowl, add minced meat, chopped onion, green chilies, tomatoes, ground cumin and coriander, red chili flakes, garam masala powder, salt, cornflour, egg, chopped coriander, and mint leaves. Mix all the ingredients well.
3. Take a small portion of the meat mixture and shape it into a patty, about 2-3 inches in diameter and 1/2 inch thick. Repeat with the remaining mixture.
4. Warm oil in a singing skillet over medium warmth. Sear the kababs on both sides until brilliant brown and fresh.
5. Once cooked, place the kababs on a plate lined with paper towels to absorb the excess oil.
6. Garnish with sliced onions, tomatoes, fresh coriander leaves, and lemon wedges.

Serving Suggestions

Chapli Kabab can be served in many ways. It can be served as a starter with mint chutney or yogurt dip. It can also be served with naan or roti as a main course. Some people prefer to make a chapli kabab sandwich by stuffing it in a bun with onions, tomatoes, and chutney.

Tips to Make Perfect Chapli Kabab

• Utilize new fixings to urge the finest flavor.
• Make sure the oil is hot enough before frying the kababs. If the oil is not hot, the kababs will absorb too much oil and become greasy.
• Do not overcook the kababs, as they will become dry and tough.
• If the mixture is too wet, add more cornflour to bind it together.
• Let the mixture rest in the refrigerator for at least an hour before shaping the kababs. This will help the flavors to develop and the mixture to bind well.

Chapli Kabab not only tastes delicious but also has several health benefits.

 Here are some of the benefits of Chapli Kabab

High protein content: The main ingredient in Chapli Kabab is minced meat, which is a great source of protein. Protein is fundamental for building and repairing tissues within the body.

Rich in vitamins and minerals: Chapli Kabab contains various vegetables and spices that are rich in vitamins and minerals. Tomatoes are a great source of vitamin C and potassium, while green chilies are high in vitamin A and iron.

Good for bone health: Chapli Kabab contains a good amount of calcium, which is essential for healthy bones and teeth. Calcium also plays a vital role in muscle function and nerve transmission.

Helps in digestion: The spices used in Chapli Kabab, such as cumin and coriander, aid in digestion and improve gut health. They also have anti-inflammatory properties that can help reduce inflammation in the gut.

Boosts metabolism: The protein in Chapli Kabab helps boost metabolism and burn more calories. This can help with weight loss and management.

Low in carbohydrates: Chapli Kabab is low in carbohydrates, making it a great option for those following a low-carb or keto diet.

Provides energy: The protein and healthy fats in Chapli Kabab provide sustained energy and can help prevent fatigue.

In conclusion, Chapli Kabab not only satisfies your taste buds but also provides several health benefits. However, it should be consumed in moderation, as excess consumption of red meat can have adverse health effects.