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.


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.

No comments:

Post a Comment