What is Chapli Kabab?
This easy Chapli Kabab recipe features a type of Afghan and Pakistani minced meat patty that is spiced with various herbs and spices, giving it a unique flavor profile. The kababs are traditionally shallow-fried, resulting in a crispy exterior while remaining juicy and tender on the inside. They are often shaped into flat, round patties and can be made with either beef, lamb, or chicken.
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Why Are They Called Chapli Kabab?
The name “Chapli Kabab” is derived from the Pashto word “chaprikh,” which means “flat” or “flattened.” The kababs are named so because of their distinctive flattened shape, which sets them apart from other types of kababs.
Where do chapli kabab originate from
Chapli Kabab originated in the Khyber Pakhtunkhwa province of Pakistan, specifically in the city of Peshawar. The dish is deeply rooted in Pashtun culture and has become a staple in both Afghan and Pakistani cuisine Another highly popular dish in Afghan and Pakistani cuisine is Karahi. Over time, it has gained widespread popularity across the subcontinent and beyond, becoming a beloved dish in many households.
Chapli kabab Ingredients and Substitutes
The traditional ingredients for Chapli Kabab include:
- Ground Meat: Beef is the most common choice, but lamb or chicken can also be used.
- Onions: Finely chopped, they add sweetness and moisture.
- Tomatoes: Chopped tomatoes are mixed into the kababs for added moisture and a slight tang.
- Green Chilies: For heat and flavor.
- Ginger and Garlic Paste: Essential for depth of flavor.
- Fresh Cilantro and Mint: These herbs add freshness and aroma.
- Spices: Coriander seeds, cumin seeds, dried pomegranate seeds (anardana), and garam masala are key spices.
- Flour: Cornmeal or chickpea flour (besan) is often added as a binding agent.
- Egg: to bind the mixture.
Substitutes:
If pomegranate seeds are unavailable, you can substitute with lemon juice or amchur (dried mango powder) for tanginess.
Cornmeal can be replaced with breadcrumbs or all-purpose flour as a binding agent.
How to Make Chapli Kabab
Prepare the Ingredients
Finely chop onions, tomatoes, green chilies, and herbs. roast the cumin and coriander seeds and crush.
Mix the Meat
In a large bowl, combine the ground meat with the chopped vegetables, herbs, ginger-garlic paste, and spices. Mix well until all ingredients are evenly distributed.
Add the cornmeal or chickpea flour and egg to the mixture to help bind the kababs. Mix until well combined.
Cover and rest the mixture in the refrigerator for 30 minutes. This resting period allows the spices and ingredients to fully infuse, resulting in Chapli Kababs that are both rich in flavor and perfectly moist.
Shape the Kababs
Take small portions of the mixture and shape them into flat, round patties.
Fry the Kababs
Heat oil in a shallow frying pan over medium heat. Fry the kababs in batches, making sure not to overcrowd the pan. Cook each side for 4-5 minutes until golden brown and crispy.Drain and Serve
Remove the kababs from the oil and drain on paper towels. Serve hot,
How to Prevent Chapli Kabab from Breaking
- Adding cornmeal or chickpea flour and egg helps the kababs hold their shape.
- Refrigerating the meat mixture for 30 minutes before shaping the kababs can help them stay intact during frying.
- Gently press the patties to avoid breaking them. Handle them with care when flipping.
How to Serve
Chapli Kabab is traditionally served with naan or paratha, along with a side of raita (yogurt sauce), fresh salad, and a wedge of lemon. They can also be enjoyed in a wrap or sandwich, paired with chutney and pickles for added flavor.
How to Store and Reheat Leftovers
Leftover Chapli Kababs can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, place the kababs in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. You can also reheat them in a pan on the stovetop.
How to Freeze
After shaping the kababs, place them on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen kebabs to a ziplock bag or airtight container. They can be frozen for up to 3 months.
Thaw the kababs in the refrigerator overnight before frying. Alternatively, you can cook them directly from frozen; just increase the cooking time slightly.
Easy Chapli Kabab Recipe Notes and Tips
- You can adjust the amount of green chilies and spices according to your preference.
- Fresh herbs and spices enhance the flavor, so avoid using pre-ground spices if possible.
- The meat mixture should be moist but not too wet. If it’s too wet, add a little more flour to absorb excess moisture.
- Use ground beef with 10-15% fat content for the best results. If you’re using lean beef, add 2 tablespoons of oil or ghee to the mixture. This will help keep the kababs moist and flavorful.
- To enhance the flavor, you can toast the gram flour or cornmeal (makai ka atta) for a nutty taste.
- Keto version of this recipe :
- Replace flour: Substitute gram or corn flour with almond flour, coconut flour, or crushed pork rinds
- Reduce carbs: Minimize onions, use green onions or chives, and limit or omit tomatoes.Boost fats: Add more ghee, butter, or olive oil to enhance flavor and fat content.
FAQs
Can I use chicken instead of beef or lamb?
Yes, chicken works well in Chapli Kababs. Just be aware that the cooking time may be slightly shorter.
What can I serve with Chapli Kababs for a complete meal?
They pair well with naan, raita, a side of fresh salad, and some pickles or chutney.
Can I bake Chapli Kababs instead of frying them?
While traditionally fried, you can bake them at 400°F (200°C) for about 20 minutes, flipping halfway through, for a healthier option.
My Kababs keep falling apart. What can I do?
Make sure to add enough binding agent like cornmeal or chickpea flour and chill the mixture before shaping. Also, handle the patties gently.
Can I make the kababs ahead of time?
Yes, you can prepare the meat mixture and shape the kababs in advance. Refrigerate them for up to a day or freeze them for longer storage.
What is chapli kabab made of?
Chapli Kabab is made of ground meat (usually beef), spices like coriander and cumin, fresh herbs, onions, tomatoes, egg, and flour, often fried in ghee or oil
Is chapli kabab healthy?
It can be healthy if prepared with lean meat and minimal oil, as it’s high in protein and rich in spices with health benefits.
What is the real name of chapli kabab?
The Peshawari Kabab, also known as Chapli Kabab, is a traditional dish deeply rooted in Pashtun cuisine, crafted by the Pashtun people who originate from both Pakistan and Afghanistan.
Why they are called chapli kabab ?
One theory, supported by the blog Afghan Cooks, suggests that the word “Chapli” is derived from the Pashto term “chaprikh,” which means flat.
What is the difference between shami kabab and chapli kabab?
Compared to Shami Kabab, Chapli Kabab is larger, flatter, and coarser, with visible vegetables and bold flavors, while Shami Kabab is smaller, smoother, made with meat and lentils, and has a milder taste.
What is chapli kabab called in english?
Chapli Kabab is often referred to as Spiced Minced Meat Patty or simply Chapli Kebab in English. The name is usually kept the same due to its cultural significance and unique preparation style.
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Description
Chapli Kabab is a quintessential dish in Afghan and Pakistani cuisine, known for its rich flavors and crispy texture. These flavorful patties, made from ground meat and a medley of aromatic spices, are a favorite in households and street food stalls alike. Whether served as an appetizer or a main course, Chapli Kabab is sure to be a hit at any meal.
Ingredients
Instructions
Easy chapli kabab recipe step by step:
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Toast and crushed the spices:
Start by toasting the spices to deepen their flavor and eliminate any raw taste.
Once toasted, add them to a spice grinder or food processor along with the pomegranate seeds. Roughly crush.
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Prepare veggies:
Finely chop the onion, green chilies, cilantro and ginger in food processor or on cutting board.
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Combine all ingredients:
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Rest the kabab mixture:
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Shape the patties / kebabs
- Take small portions of the meat mixture and shape them into flat, round patties or you can smash them directly on the pan like smashed burger pattie.
- Make sure the patties are evenly shaped to ensure even cooking.
- Finally top the kebabs with a tomato slice and gently press it down to secure, enhancing both presentation and flavor.
- Take small portions of the meat mixture and shape them into flat, round patties or you can smash them directly on the pan like smashed burger pattie.
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Fry the kababs:
- Heat oil in a shallow frying pan over medium heat. The oil should be hot but not smoking.
- Gently place the kababs in the hot oil, being careful not to overcrowd the pan. Fry each side for 4-5 minutes until golden brown and crispy.
- Flip the kababs carefully to prevent them from breaking.
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Serve:
Remove the kababs from the oil and drain them on paper towels. Serve hot with naan, paratha, or rice, accompanied by raita, chutney, or fresh salad.
- Amount Per Serving
- Calories 141kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 4g20%
- Trans Fat 1g
- Cholesterol 49mg17%
- Sodium 392mg17%
- Potassium 202mg6%
- Total Carbohydrate 4g2%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 9g18%
- Vitamin A 220 IU
- Vitamin C 3 mg
- Calcium 32 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
