Chapli Kabab

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Chapli Kabab is a traditional Pakistani dish that is a favourite among locals and a must-try for anyone visiting the country. These kababs are made with a mixture of ground beef or mutton, onions, tomatoes, and a blend of spices such as cumin, coriander, red chilli powder, and garam masala. The meat mixture is then shaped into patties, and shallow fried until crispy on the outside and juicy on the inside.

These kababs are typically served with naan bread, chutneys, and onions and are popular street food in Pakistan. They are also great as a main dish and can be served with rice or salad. This recipe is perfect for a quick and easy weeknight dinner, and it can be on the table in less than 30 minutes. The meat mixture can also be made ahead of time and stored in the refrigerator for later use. Chapli Kabab is a delicious and flavorful way to enjoy the traditional cuisine of Pakistan. Enjoy!

Chapli Kabab

Chef Sammy
Chapli Kabab reminds me of my pregnancy with my eldest daughter. I used to have a chapli kabab for breakfast every single day. It sounds super odd but Chapli Kabab, ice cream, and French fries were a must for me daily 🙂 To date, I cannot resist a perfectly spiced, juicy Chapli Kabab, I just don't have it for breakfast anymore.
Course Appetizer
Cuisine Indian

Ingredients
  

  • 1 lb Ground Beef or Chicken
  • 2 teaspoons Coriander seeds crushed
  • 3 teaspoons Cumin seeds
  • 1/2 teaspoon Garam masala
  • 2 teaspoons Red chilies crushed
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon Chat masala
  • 1 teaspoon Ginger paste
  • 1 tablespoon Garlic paste
  • 2 teaspoons Anardana (dried pomegranate seeds)
  • 1 Onion chopped
  • 1 Jalapeno chopped
  • 1 Tomato chopped
  • 1 handful Cilantro chopped
  • 1 Egg
  • 1/4 cup Gram flour roasted
  • 2 teaspoons Ghee (clarified butter) (Salt to taste)

Instructions
 

  • Mix all the ingredients and form thin patties.
  • Top with a thinly sliced tomato and shallow fry tomato side down.
  • Don't move it for at least 4-5 minutes then flip it to the other side.
  • These should make about 12 Chapli Kababs
  • Garnish your Chapli Kababs with chopped mint, cilantro, and thinly sliced onions.
  • I love making Chapli Kabab rolls too.
  • I roll them up in a paratha with green chutney, tamarind chutney, sliced onions, lettuce, and ketchup.
  • It makes an insanely delicious meal.
Keyword Meat

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