Saturday, March 24, 2018

Chapli Kabab Recipe

Chapli Kabab Recipe


Chapli Kabab Recipe
Chapli Kabab 


Chapli kebab is a Pashtun style minced kebab, generally produced using ground hamburger or lamb with different flavors in the state of a patty. It starts from Peshawar in northwest Pakistan, and is otherwise called the Peshawari kebab. In Punjab otherwise called Chitter Kebab.



Ingridients


1/2 kg mince meat (hamburger or sheep)
1/2 tsp red bean stew powder
1/2 tbsp simmered entire coriander seeds
1/2 tbsp simmered coriander seeds, coarsely ground
3 green chillies, slashed finely
1/4 tsp dark pepper powder
1/2 tsp jeera powder
1 onion, finely slashed
1/4 glass finely hacked spring onion
1/2 glass finely hacked coriander clears out
1/2 glass finely hacked mint clears out
salt according to taste
1 egg
oil for shallow browning

Preparing Method


Blend well every one of the fixings in the mince aside from oil.
Keep aside for 1/2 hour.
Roll the blend in round balls, approx (1/2 tbsp of blend for each ball).
Straighten (press by palms) the balls.
Warmth oil for shallow broiling.
Shallow broil the kababs till brilliant dark colored from both the sides.

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