Chapli kebab recipe and Cooking Method

 Chapli kebab recipe and Cooking Method

Chapli kebab is a flavorful, spicy minced meat kebab originating from the Khyber Pakhtunkhwa province of Pakistan and parts of Afghanistan. Here's a classic recipe and method for making these delicious kebabs:

Ingredients

• 500g minced beef or lamb
• 1 medium onion, finely chopped
• 2-3 green chilies, finely chopped (adjust to taste)
• 2 tbsp ginger-garlic paste
• 1 large tomato, finely chopped
• 1 egg
• 2 tbsp fresh coriander leaves, chopped
• 2 tbsp fresh mint leaves, chopped (optional)
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tsp red chili powder (adjust to taste)
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp ground black pepper
• 1 tsp salt (adjust to taste)
• 1/2 cup breadcrumbs or crushed gram flour (besan)
• Oil for frying
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Cooking Method

1. Prepare the Spice Mix:

   • Dry roast the cumin seeds and coriander seeds in a pan until fragrant. Allow them to cool, then grind them into a coarse powder using a spice grinder or mortar and pestle.

2. Mix the Ingredients:

   • In a large mixing bowl, combine the minced meat, finely chopped onions, green chilies, ginger-garlic paste, chopped tomato, coriander leaves, mint leaves (if using), and the ground spice mix.
   • Add the red chili powder, garam masala, turmeric powder, black pepper, and salt. Mix everything thoroughly.
   • Beat the egg and add it to the mixture. Stir well to combine. If the mixture feels too loose, you can add breadcrumbs or crushed gram flour to bind it together.
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3. Shape the Kebabs:

   • Take a small portion of the mixture and shape it into round, flat patties (about 1/2 inch thick). You can make them as large or small as you prefer.

4. Fry the Kebabs:

   • Heat oil in a frying pan over medium heat. Once hot, carefully place the kebabs in the pan. Do not overcrowd the pan; cook in batches if necessary.
   • Fry the kebabs for about 4-5 minutes on each side, or until they are well browned and cooked through. The exact time may vary depending on the thickness of your kebabs.

5. Serve:

   • Once cooked, transfer the kebabs to a plate lined with paper towels to drain excess oil. Serve hot with naan or rice, and garnish with fresh coriander and lemon wedges. They are often enjoyed with a side of yogurt or chutney.

Tips

• Binding Agents: If your mixture feels too wet, add more breadcrumbs or gram flour to help it hold its shape.
• Spice Level: Adjust the quantity of green chilies and red chili powder to suit your spice preference.
• Cook Time: Ensure that the kebabs are cooked through by checking that the internal temperature reaches 75°C (165°F).

Enjoy your homemade chapli kebabs!