Origin:
Chapli kabab is a specialty of Pukhtun Cuisine, the food of Khyber Pakhtunkhwa, a province of Pakistan. These chapli kababs are also called Peshawari kabab named after Peshawar, the capital city in the same province. You can learn more about chapli kabab here! The word chapli is a pashto word derived from chaprikh which means ’to flatten’ in the Pashto language. The kababs are round and flattened minced meat cutlets with coarsely grounded spices and chopped tomatoes. They have also spelled chapli kabab or Chapli kabab. These kababs are widely sold in neighboring Afghanistan and hence, also called Afghan chapli kabab. I just love kabab because they are high in protein and loaded with good fat. Here are more Pakistani kababs like keema cutlets, keema samosa, shami kebab, and seekh kebab.
How to make it?
Overall the chapli kababs are quite easy to make. I know, the making of spice mix is a bit of extra effort but you can make it ahead. And the taste of freshly roasted spices is bursting with flavors.
Mince: While mince of other kabab is processed twice for a fine texture. Chapli kabab’s mince is processed just once and is like regular coarse mince (keema). It has 30% fat. Extra fat in the mince keeps the kabab moist and soft. It also binds the kabab and prevents it from breaking. Spices: These kababs have a strong aroma of various spices. You need basic Indian spices to make chapli kabab like cumin, coriander, fennel, chili flakes, garam masala powder, Kashmiri chili, and turmeric. Pomegranate arils: One less common spice is dried pomegranate arils. You can find it easily in Indian stores. If you can’t find it, substitute it with mango powder (AKA amchoor powder). 1 teaspoon of pomegranate molasses can also be a good substitute. The pomegranate arils add both tangy flavor and gritty texture to the kabab. Another common but non-staple spice is fennel seeds (AKA sauf), but it is optional. Red chili flakes: I’m using red chili flakes to control the heat in the recipe. You can switch red chili with a load of slices of green chilies that are more authentic. Onion: Onions add some sweetness and taste to the recipe, just be sure to squeeze excess onion water. Tomato: Use firm and ripened tomatoes. Avoid soft and tender tomatoes with loads of water. Add tomatoes just before frying and roll kebab as go. Cornmeal: This ingredient is not the same as cornflour. Cornmeal is yellow slightly gritty flour that binds the kebab and absorbs the moisture. Adjust the measure if kebab is breaking. If you can’t find cornmeal then gram flour (besan) or chickpea flour can be used with some compromise in taste. Egg: This ingredient also helps bind the kebab. Butter: These are high-fat kabab, usually, animal fat is added to the mince, I didn’t have tallow in hand so I used, clarified butter which will keep the chapli kebab moist. Green chilies, ginger, and garlic: Freshly minced or paste are best. Authenticlly white bone marrow pieces and fried scrambled eggs are also embedded in the kabab to make special chapli kebab. But I found them both extra effort as the classic version is so good itself.
What makes Chapli kabab so unique is the toasting of spice blend. We’ll begin by preparing the spice blend. You can prepare this spice blend ahead in fact if you make this kabab often, I suggest double or tripling the spice mix recipe and storing it in the fridge. It’ll stay good for up to a year.
How to serve?
Honestly, I’m a big fan of chapli kabab and I can eat all of it alone. Spicy green chutney, tamarind chutney, salad, or raita pair well with these kababs. Traditionally, these are served with tandoori naan. But they taste great with rice too like Afghani Pulao. They pair as a great protein side with daal chawal too. Want more Kabab recipes? Check these! If you try this chapli kebab recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
