Chapli Kebab Recipe

Chapli Kebab
This time make it The King of Kebabs for Your Eid ul Adha

Chapli kebab is used as the most populating traditional dish of Pakistan which is also very famous for its rich aroma and taste. It starts from the Khyber Pakhtunkhwa province and is considered as street food as well as a part of meal in different houses and restaurants in Pakistan.

Description of Chapli Kebab

Chapli kebabs are prepared with ground meat which can be beef or mutton and then combined with spices and add ins that provide the Kebeb’s flavor.

Key ingredients 

Ground Meat: Ground beef, or mutton ideally.

Spices: Coriander seeds, cumin seeds, garam samba, red chili flakes and turmeric are some types of spice mix.

Herbs: Cilantro leaves, mint and green chilies for that fresh and hot look.

Vegetables: Chopped tomatoes, onions and occasionally seeds of pomegranates which are garnishes and which makes the food palatable.

Binding Agents: The fishes are to be marinated with yogurt and mast, eggs and flour or gram flour (besan) for holding the kebabs together.

Cultural Significance:
Chapli kebab the pride of Pakistani cuisine specially belonging to the Pashtoon food culture. Generally, they are connected with Eid ul Adha and other celebrations and gatherings, people are uniting over delicious, tasty, and satisfying meals.

Chapli Kebab is one of the widely demanded and enjoyed Pakistani non-vegetarian recipes of which the roots are from Khyber Pakhtunkhwa. It is a minced meat patty which is most often prepared with beef or mutton meat and distinguished by the use of the peculiar spices and greenery. Some of the essential spices that can be used include coriander seeds, cumin while the important vegetables used include onions, tomatoes, green chili and fresh coriander leaves. The kebabs are deep-fried and are characterized by a crisp outside and tender within. Chapli Kebabs are commonly eaten with naan or as an accompaniment to other dishes; they are known and beloved in Pakistan as street foods as well as in Pakistani homes for their coarse flavor and the pungent scent.

As such, Eid Ul Adha is a rather colorful festival in Pakistan, through which people enjoy tasteful food items with their near and dear ones. One dish that dominates this blissful event is the Chapli Kebab that people of the area also call it Peshawari Kebab. They are not necessarily similar to the other types of burgers that are skewed, they have a new patty as well as a taste that will make you agrees for more.

Chapli Kebab is one of the widely demanded and enjoyed Pakistani non-vegetarian recipes. It is a minced meat patty which is most often prepared with beef or mutton meat and distinguished by the use of the peculiar spices and greenery. Some of the essential spices that can be used include coriander seeds, cumin while the important vegetables used include onions, tomatoes, green chili and fresh coriander leaves. The kebabs are deep-fried and are characterized by a crisp outside and tender within. Chapli Kebabs are commonly eaten with naan or as an accompaniment to other dishes; they are known and beloved in Pakistan as street foods as well as in Pakistani homes for their coarse flavor and the pungent scent.

Chapli Kebabs originated from the Khyber Pakhtunkhwa province of Pakistan and unlike many other kebab preparations they are not barbecued. They are not necessarily similar to the other types of burgers that are skewed, they have a new patty as well as a taste that will make you agrees for more.

Crafting the Perfect Chapli Kebab
Here’s a glimpse into creating these flavor bombs for your Eid ul Adha feast:

Ingredients:
1/2 a kilogram (1 pound) ground meat mutton or beef preferably with a layer of fat for taste and tenderness.
1 big onion, chopped
2-3 tomatoes, finely chopped
1 tbsp ginger-garlic paste
1 tsp red chili powder (can add less or more according to all fire lovers)
1 tsp coriander powder
½ tsp cumin powder
½ tsp turmeric powder
pinch hing, 3-4 cloves garlic, 1 tsp garam masala powder
Salt to taste
Few Coriander leaves, chopped (for garnishing).
Cooking oil

Instructions:

The Spice Mixture

Mix the ground meat along with chopped onion, tomatoes, ginger-garlic paste, red chilly powder, coriander powder, cumin seed powder, turmeric powder, garam masala powder, and required salt into a large bowl. Stir well so that all the spices are well coated on the meat and meat is well seasoned.

Moisture is Key

 Unlike some kebabs, Chapli Kebabs are not dry recipes, they are famous for their line juicy recipes. To do this, it is advisable to include beaten egg or one tablespoon of yogurt in the preparation of the mixture. This assists in emulsifying and also to supply water to the dry ingredients.

Shaping the Kebabs

 Unlike the traditional kebabs which are put on a skewer, Chapli Kebabs are prepared in a patty form. This will mean that you take portions of the meat mixture and in your palm, shape them into thick, round patty that should be compact and should not break apart easily.

Ready the Pan

Warm oil in griddle or pan with medium temperature. After it has become sizzling, put the kebabs gently on the pan. Stir fry for a few 4-5 minutes each side of the meat, and ease the spatula gently down on it to make it flat so that is cooks evenly.

Golden Perfection

 Simmer for further two minutes until the ‘kebabs’ turns golden brown and until the chicken and/or beef is fully cooked. It is advised to check it by inserting a skewer in the middle – the juices should no longer be pink.

The Grand Finale

Its preferred to garnish Chapli Kebabs with Chopped fresh coriander for the color on the kebabs.

Cooking Method:

The compound is spread into round, flat cakes and shallow fried until they acquire a crunchy surface with a juicy centre. Kebabs are generally grilled on a flat grill top or a large griddle because it distribute heat evenly and give the food a lovely brownish hue.

Serving Suggestions:
Chapli kebabs are usually eaten with naan or paratha, or garnished with yogurt-based dressings like raita, and a raw onions, cucumber and tomatoes salad. It goes well with a bowl of rice but can also be taken as a main course or as a wonderful side dish.

Tips
You can equally try other spices such as ground black pepper or chopped green chilly to add spice to the dish.
When it comes to accompaniments, Chapli Kebabs are usually had with rather modest accompaniments like naan or roti but can be served with rice or a yogurt based side like raita.
While having them as a snack for a real Pakistani taste, you can have the chutney that comes with sweet spiced feeling.

Chapli Kebabs are not just food items, these are a part of Pakistan’s ethnographic palate. These preparations due to their strong taste, different structure and joyful mood should be considered as appropriate for the Eid ul Adha table. Thus, this Eid, cook Chapli kebabs with your family, sets up the pan and let the joy of Chapli kebabs enthral you in the Eid meal.
Mutton Biryani