Lahori Omelet

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CHAPLI KABAB RECIPE PAKISTANI |EASY AND TASTY

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 Chapli kabab is a specialty of Pukhtun Cuisine, the food of Khyber Pakhtunkhwa, a province of Pakistan. These chapli kebab are also called Peshawari kabab named after Peshawar, the capital city in the same province. You can learn more about chapli kabab here!

Chapli kabab is the king of all kababs, full of flavors, texture, tangy and nutty taste. It is full of aromas and bursting with taste. Overall the kababs are quite easy to make. I know, the making of spice mix is a bit of extra effort but you can make it ahead. And the taste of freshly roasted spices is bursting with flavors.



INGREDIENT OF CHAPLI KEBAB

  • Mince: While mince of other kabab is processed twice for a fine texture. Chapli kabab's mince is processed just once and is like normal mince (keema). It has 20% fat. Additional fat pieces of lamb are mixed with mince for extra moisture and softness.
  • Spices: These kabab has a strong aroma of various spices. You need basic Indian spices to make chapli kabab. One less common spice is pomegranate arils. You can find it easily in Indian stores. If you can't find it, substitute it with mango powder ( AKA amchoor powder). The pomegranate arils add both tangy flavor and texture to the kabab. Another common but no staple spice is fennel seeds (AKA sauf).
  • onion
  • ginger
  • garlic
  • tomato
  • butter: These are high-fat kabab, usually, animal fat is added to mince, I didn’t have animal fat in hand so I used, clarified butter which will keep the kabab moist.
  • cream
  • corriander
  • green chilies

INGREDIENTS

SPICE MIX

  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon dried pomegranate arils, (anar dana), susbtitute with dried mango powder
  • ½ tablespoon fennel seeds, (sauf)
  • ½ tablespoon red chilli flakes, ( or chilli powder)
  • ½ tablespoon Kashmiri chilli powder, (for color, substitute with paprika)
  • 1 teaspoon ginger powder
  • 1 teaspoon red chilli powder, (or more to taste)
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon black salt, or pink salt or just salt
  • Salt , to taste

FOR KABAB

  • ½ kg mince, (mutton or beef)
  • 1 large (150 gram) onion, , finely chopped
  • 3 tablespoon cornflour, , more for dusting
  • 2 tablespoon ginger garlic paste
  • 2 tablespoon chopped fresh coriander
  • 2 tablespoon chopped green chilli
  • 2 tablespoon butter, (or clarified butter )
  • 1 tablespoon cream
  • 1 large tomato
  • Oil , or clarified butter to fry

INSTRUCTIONS

FOR SPICE MIX

  • Roast cumin, coriander, dried pomegranate aril and fennel seed in a pan for 1 minutes until fragrant, crushed them lightly to get a coarse powder. Set aside.
  • Next, roast remaining spices red chilli powder, kashmiri chilli powder, red chilli flakes, turmeric, black pepper, ginger powder and black salt for few second. Mix crushed and powder spices together to make chapli kabab spice mix.

FOR CHAPLI KABAB

  • In large bowl take mince, spice mix and ingredients of chapli kabab except tomato. Mix well until mince gets a dough like consistency. Marinate for 30 minutes.(Preferably 4-6 hours.)
  • Roll out balls of kabab and flatten with hands. (Remember kabab will shrink upon frying so make them a little flatter and bigger than desired size.)
  • Slice a tomato and embed a tomato slice on each kabab.
  • Alternately, you can chopped tomato and embed chopped tomato in kabab. (Recommended for easy frying.)
  • Dust each kabab lightly in corn flour.
  • Shallow fry kabab in oil or clarified butter for 2-3 minutes on medium flame until crispy.




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