Perfectly Spiced Chapli Kebabs – A Sizzling Pashtun Classic

Perfectly Spiced Chapli Kebabs – A Sizzling Pashtun Classic

This is, in short, a well-recognized food of the Pashtun cuisine that takes its origin from both Pakistan and Afghanistan. It is really famous for the spices that are put into its constitution, but more famously for the way it is fried. We will discuss its recipe elaborately:

Ingredients:

Ground beef or lamb: 500 g

 Onion: 1 large, finely chopped

 Tomato: 1 large, finely chopped, optional

 Green chilies: 2-3, finely chopped

2 tbsp. coriander leaves, chopped finely 2 tbsp. mint leaves, chopped finely, if using 1 egg, well beaten 2 tbsp. gram flour 1 tbsp. ginger-garlic paste Salt, to taste dry roasting and grinding mix 2 tsp. coriander seeds, ground coarsely 1 tsp. cumin seeds, ground coarsely 1 tsp. anardana

Spice Mix:

 Dry roast coriander seeds, cumin seeds, and caraway seeds in a pan—just until it turns crisp. Cool and lightly dry grind, quartz-like, in a mortar pestle or spice grinder. Combine all ingredients for the spice mix: coarsely ground dried pomegranate seeds, red chili flakes, black pepper, all the spices, and coarsely ground dried and crushed coriander leaves.

Mix well: Place minced meat in a mixing bowl and mix in all of the bulk    ingredients:

the mixture of onion, tomato, green chili, fresh coriander leaves, fresh mint leaves, ginger-garlic paste, salt, ground spice mix, and gram flour. Run the mixture until it's well mixed. Mix well. See to it that everything is mixed very nicely.

Mix the Egg: 

Now beat an egg and add it to the mixture to bind the kebabs. Mix again.

Shape the Kebabs Form the whole mixture into patties. The portion is of the size to make a patty similar to a burger—it is a relatively thin in the traditional shape patty. Normally the Chapli Kebabs are kept about 1/2 inch in thickness. Repeat with the dough portion.

Deep-fry: enough take oil or clarified butter in a shallow pan:

put it on medium heat. When the oil is hot, dip the kebabs one by one and deep-fry for 3–4 minutes on each side, till it turns golden brown and is cooked.

Drain and Serve:

 Drain the kebabs on an absorbent paper-lined plate.

Serving Suggestions

Chapli Kebabs can be served with naan or paratha, an extra side of yogurt sauce—generally raita—and fresh salad. These can also be served with mint and tamarind chutneys at times.

The Chapli Kebabs are basically done spiced and seasoned.