Recipe for CHAPLI KABAB:

What is CHAPLI KABAB?

Chapli kabab is thin patties of ground beef seasoned with herbs and spices. Chapli Kababs are fried, as opposed to the typical grilled kebabs, so they are browned on the exterior and tender on the inside.

 Dried pomegranate seeds (anardana), which give chapli kababs a subtle tang, and coarsely crushed coriander, which enhances their already crispy skin, give them a distinct flavor. Originally a delicacy near the border between Afghanistan and Pakistan, they are now a well-liked street food and restaurant dish.

CHAPLI KABAB’S ORIGIN:

The city of Peshawar in Khyber Pakhtunkhwa, where some of my favourite delicacies like Karahi were manufactured, is where Chapli Kabab first appeared. Despite the lack of a well-known origin story, the components are typical of the food of the North Pakistan/East Afghanistan region: straightforward, subtly spicy, and incredibly tasty.

CHAPLI KABAB COMPOSITES:

Dried pomegranate seeds:

Dried pomegranate seeds, also known as anardana, are a crucial component in the creation of Chapli Kabab. They offer some crunch and a tiny taste. Although I prefer to use the entire 2 teaspoons (more than in most dishes! ), you may use only one tablespoon to make them taste more subdued.

A nice substitute for the crunch if you absolutely detest it is 2-3 teaspoons of pomegranate powder or even pomegranate molasses.

 You may also enjoy our other recipes:

Pakistani seekh Kabab Recipe

Chicken Karahi Recipe

Corn flour:

Gram flour (Besan) or corn flour (Makki ka atta): improves flavour while aiding in kabab binding.I know grame flour/besan (different from chickpea flour) is much more likely to already be in your cupboard, even if some traditional recipes suggest maize flour (which is like cornmeal but finer) is the only way to go. I also tested it, and both worked.

Ground Beef:

Compared to what we’re used to, restaurants and street vendors use far more fat. Although you may get away with using ground beef with as little as 12% fat, I recommend using standard ground beef (20% fat).

Coriander seeds are whole spices that add texture and a delicate flavour. 3 tablespoons might sound like a lot, but my favorite Afghan eateries often serve this amount. I’ve just done the same.

 Flakes of red chili:

These provide texture to the spice rather than making the kababs excessively hot. If you’d like it to be hotter, add more.

 Green chili:

Uses for green chili peppers include color and heat. Jalapenos or any other variety of green chili can be used in place of the Thai/birds eye or Serrano that I use.

 Red onion:

 It adds flavor, moisture, and texture. Although you can replace them with yellow or other onions, I prefer the flavor and the way they don’t release a lot of extra moisture. Squeeze out the liquid from the onions before adding them to the kababs if they happen to be overly watery.

Scallions, often known as spring onions: One of my favourite Afghan restaurants in Houston only serves spring onions. I enjoy the rich taste they add in addition to the red onion.

Tomato:

For its freshness, texture, and mildly tart-sweet flavor. It’s crucial to finely dice them as opposed to blitzing them in a food processor since they lose moisture. While the kabab is being fried, some kabab restaurants place a tomato slice on one side of the kabab. I tested it. I prefer tomatoes mixed together.

Raw eggs:

Binds and moistens kebabs, and raw eggs. For added tenderness, some recipes call for incorporating roughly crushed chunks of scrambled or soft-boiled eggs into the kababs. I tried adding them, but I didn’t think it was worthwhile.

 Oil:

Ghee (or even tallow fat) is frequently used in recipes to fry them. I prefer oil since I find ghee to be thick and overbearing.

 Ginger and garlic:

Using a food processor, finely chop or mince the garlic and ginger.

How to make CHAPLI KABAB?

Toast and grind the spices:

Spices are toasted and ground. While toasting reduces the raw flavor of the spices, it intensifies them. Combine them with the pomegranate seeds in a spice grinder (or even a food processor). Crush in general.

Toast the corn flour:

This increases the nutty flavor of the corn flour once more. I toast, but I think you can get away without it. It takes five minutes. 

Combine all the ingredients:

The ingredients, including those that have been prepared previously, should all be combined in a bowl.

Mix the ingredients well:

Till the meat’s stringy texture is visible, vigorously mix or knead the dough. If you have a stand mixer, you can also do this with the paddle attachment.

 Fry! Two strategies exist for doing this. The first one should be clear. To make patties, form: But if it’s possible, smash them right in the pan.

SmashBurger Method, Option 2 for Frying: There is a purpose behind why street merchants drop a ball of the mixture onto the big pan and slam it flat. The Smash Burger approach is the same procedure utilised by hamburger eateries.

 

Burgers that are smashed straight onto the pan don’t produce as much crust as those that are formed into patties before frying. (Having said that, I can’t possibly have the dexterity of Kenji or the Chapli Kabab street vendors, so I believe it is acceptable to shape them beforehand.

SERVING GUIDE FOR CHAPLI KABAB:

They are typically served with naan or roti and a side of mint raita. It is offered with rice, a straightforward pulao, or challow at many Afghan eateries in Houston.

         Source of this article is teaforturmeric.

 Burgers with Chapli Kabab are also excellent. Try eliminating tomatoes or using additional gram/corn flour to hold them up before grilling them. You can use grill liners or aluminum foil with holes to make turning and cooking easier. Serve them with the customary toppings and Sriracha Mayo! So good!