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Make The Most Famous Peshawari Chapli Kabab at Home

Peshawari chapli kabab is one of the most popular and world-renowned traditional dishes in our nation. It is a specialty of Peshawar as the name might suggest. Chapli kababs are prepared with minced meat. Crushed pomegranate, eggs, garlic, coriander, tomatoes, onions, green chilies, and salt are added to the minced meat. The juicy and tasty Peshawari chapli kabab recipe brings joy to the mouth when eaten with Paratha and Chutney. Old street vendors of Peshawar used to sell these chapli kababs. This is where the concept of chapli kabab recipes emerged from. Chapli kababs are called so because of their flat shape. Hence the name originated from the Pashto word ‘chaprikh’ meaning flat.

This recipe gained popularity across Pakistan as a result of Mughal culinary influence like other kabab dishes. Peshawari chapli kababs are well-liked because of their unique taste profile. They are served in a lot of different restaurants and Dhabas across Pakistan. Peshawari chapli kababs are the reason why people travel from all over Pakistan to the city of Peshawar. Chapli kababs are now also available across Pakistan, Afghanistan, and even India. There are over 2,000 kabab houses in Peshawar alone.

Bring the taste of Peshawar to your dining table by following this easy and tasteful chapli kabab recipe;

Ingredients Required

You would need the following ingredients to make Peshawari chapli kababs the traditional way;

  •       Minced beef – 300 gm
  •       Chopped onions – 1 / 2 cup
  •       Pomegranate seeds should be crushed, soaked and grind – 2 tablespoon
  •       All spice powder – 1 teaspoon
  •       Roasted gram flour – 2 tablespoon
  •       Chopped green chilies – 3 to 4
  •       Salt to taste
  •       Red chili flakes – 2 teaspoon
  •       Coriander seeds should be roasted and crushed – 1 tablespoon
  •       Coriander leaves – 1 / 2 cup
  •       Egg – 1
  •       Chopped tomatoes – 1 / 2 cup
  •       Apple cider vinegar
  •       Oil for frying

Method

Add the minced beef to a bowl. Then add soaked pomegranate seeds, coriander leaves, salt, whole spice powder, green chilies, roasted gram flour, red chili flakes, coriander seeds, eggs and onion to the bowl. Then mix all these spices well with the minced meat. Leave this mixture in the refrigerator to set for about 10 to 20 minutes. Mix the mixture again. Then make the mixture into patties of similar size. Place a slice of tomato on top of each patty for an extra taste of deliciousness. Put the required oil in a frying pan and heat it on medium flame. Fry each side of the patty on low flame for about 4 to 5 minutes until the patty starts to look golden brown. That is when you will know for sure that it is done. Serve to your family and guests and receive compliments.

Peshawari Chapli Kabab Recipe

People usually use mutton or beef to make either mutton chapli kabab or beef chapli kabab. Apart from mutton or beef a few spices are added to the meat. These spices include coriander, green chilies, pomegranate seeds, and mint in addition to some other spices. Originally the chapli kabab recipe found in Peshawar only had minced beef in it. But now people across the world swap beef with chicken or even lamb meat. The recipe has evolved over time and tons of different spices have been added to it but the original recipe only had a few selected numbers of spices in it.

Serve with Vinegar Sauce

In winters, Peshawari chapli kababs are most traditionally served with green tea such as Peshawari Kahwa.  In the summer, it is mostly served with cold drinks. People love to eat chapli kabab with a side of vinegar sauce, fresh salad, and naans fresh out of the oven or traditionally called tandoor. Some people even eat chapli kababs in the form of bun kabab.

Most people use simple white vinegar to make the famous vinegar sauce to go on the side with chapli kababs. But to make this sauce healthier and delicious, white vinegar can be swapped with apple cider vinegar. To make this sauce, mint coriander is required. Add lots of spices to the chutney for extra taste. Swapping white vinegar with apple cider vinegar is a smart move as it is a popular texture and flavor enhancer. It also has a similar level of acidity as white vinegar so a swap of 1:1 works fine. You can also add a little bit of fruit juice to add a bit of sweetness.

Thus sharing the famous Peshawari chapli kababs using the above-mentioned recipe with your family, friends, or guests will strengthen your bond with them and earn you a lot of compliments.

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