Chapli Kabab

Recently I came across TidyHomz, an online shopping platform for all home based needs. I used their popular imported cookwares and I’m satisfied like nothing. It was a delight in cooking with those Italian made sturdy cookwares. These cookwares are scratch resistant, heavy bottomed, have way better coating than any non stick cookware available in the market (they are Magma Tech coated) and easy to clean; just perfect for any Indian kitchen. I’ve made some lip smacking Chapli Kabab especially for Eid-ul-Fitr in their Ecolux Extra Deep Frypan. And the kababs just came out perfect. The frying pan distributes even heat to the food, uses less oil and no sticking at the bottom of the food at all. Total peace of mind guaranteed with cooking every time in this.  

Lets come to the recipe. Chapli Kabab is one of the age old Kababs of Pakistan. Popularly known as ‘Peshawari Kabab’, the recipe originated in the city of Peshawar,Pakistan. This kabab usually paired with hot Naan, green chutney, salad and served as main course. But one can have this for starter too. Made with raw meat and freshly grounded spices, these kababs are soft from inside, full with flavours and delicious on every bite. It’s a treat for Meat lovers. Try this with Beef, Mutton or Chicken keema whatever suits you.

Chapli Kabab
Chapli Kabab

Chapli Kabab

Ingredients

  • Mutton Keema- 750gm
  • Salt to taste
  • Lightly crushed whole red chillies or Red chilli powder- 1½ tbsp (adjust as per your desire for hot taste)
  • Coriander seeds- 2 tbsp
  • Cumin seeds- 1 tbsp
  • Anardana powder/ Pomegranate powder- 2 tbsp
  • Maize flour/Makai ka atta- ½ cup+ 2 tbsp
  • Eggs- 3
  • Onions 2 medium sized- Chopped
  • Green chillies 4- Chopped
  • Tomatoes 2 medium sized- Discard the seeds and finely chopped
  • Coriander leaves- ½ cup (chopped)
  • Vegetable oil for deep frying- 2 cups

Method

Dry fry the coriander and cumin seeds in a frying pan (I’ve used my Ecolux Extra Deep Frypan here) on medium flame for few seconds or until a bit darker in color. Let it be cooled. Now roughly crush them using your mortar and pestle. Keep aside.

Whisk one egg with little salt in a bowl. Now heat 1 tsp oil in a frying pan. Add the egg mixture; stir fry the egg quickly across the pan using a spatula. Keep this scrambled egg aside.

For the kabab add all the ingredients in a bowl except oil. Add in the scramble egg. Mix everything using your fingers. Keep mixing for 5-6 minutes. Keep this kabab mixture aside for 15 minutes.

Chapli Kabab mixture
Chapli Kabab mixture

Heat oil in a deep frying pan. Start making kababs by greasing your hands lightly with oil. Take out some portions from the kabab mixture and make flat kababs using your plums. You can give them oblong or round shape. The size of these kababs should be bigger than Shami kababs.

Shaping Chapli Kabab
Shaping Chapli Kabab

Start frying the kababs. Add 2-3 at a time. Fry them on medium-high flame for 10 minutes. Flip in between with the help of spatula. Don’t fry the kababs on low flame, otherwise they will become chewy and dry.

Fryting the kababs in Ecolux Extra Deep Frypan.
Fryting the kababs in Ecolux Extra Deep Frypan.

Serve immediate with green chutney and salad.

Chapli Kabab
Chapli Kabab
Chapli Kabab
Chapli Kabab
Tidy Homz Cookwares. In this recipe I've used Ecolux Extra Deep Frypan .
Tidy Homz Cookwares. In this recipe I’ve used Ecolux Extra Deep Frypan .

Following are the special features about this cookware:

  • Non-Stick.
  • Ideal for crisping and browning. Also good for faster and crisper cooking.
  • Excellent resistance against scratches, abrasions and high temperatures.

Unique Feature

Internal ceramic coating + cold forging (adds to the longevity of the product)

What’s more?

Heatproof and Detachable handle.

Read more

Chapli Kabab
Yields 10
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Ingredients
  1. Mutton Keema- 750gm
  2. Salt to taste
  3. Lightly crushed whole red chillies or Red chilli powder- 1½ tbsp (adjust as per your desire for hot taste)
  4. Coriander seeds- 2 tbsp
  5. Cumin seeds- 1 tbsp
  6. Anardana powder/ Pomegranate powder- 2 tbsp
  7. Maize flour/Makai ka atta- ½ cup+ 2 tbsp
  8. Eggs- 3
  9. Onions 2 medium sized- Chopped
  10. Green chillies 3- Chopped
  11. Tomatoes 2 medium sized- Deseeded and finely chopped
  12. Coriander leaves- ½ cup (chopped)
  13. Vegetable oil for deep frying- 2 cups
Instructions
  1. Dry fry the coriander and cumin seeds in a frying pan (I’ve used my Ecolux Extra Deep Frypan here) on medium flame for few seconds or until a bit darker in color. Let it be cooled. Now roughly crush them using your mortar and pestle. Keep aside.
  2. Whisk one egg with little salt in a bowl. Now heat 1 tsp oil in a frying pan. Add the egg mixture; stir fry the egg quickly across the pan using a spatula. Keep this scrambled egg aside.
  3. For the kabab add all the ingredients in a bowl except oil. Add in the scramble egg. Mix everything using your fingers. Keep mixing for 5-6 minutes. Keep this kabab mixture aside for 15 minutes.
  4. Heat oil in a deep frying pan. Start making kababs by greasing your hands lightly with oil. Take out some portions from the kabab mixture and make flat kababs using your plums. You can give them oblong or round shape. The size of these kababs should be bigger than Shami kababs. Start frying the kababs. Add 2-3 at a time. Fry them on medium-high flame for 10 minutes. Flip in between with the help of spatula. Don’t fry the kababs on low flame, otherwise they will become chewy and dry.
  5. Serve immediate with green chutney and salad.
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2 Comments

  1. Wow, looks delicious Chandrima! I am going to make these soon

     

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