The chapli kabab begins from Peshawar in Pakistan. The Peshawari chapli kabab is made with meat and is a famous road food.Chapli kabab is a traditional dish of peshawar.
Ingredients:
- Cooking oil: 2 table spoon
- Egg Whisked: 2
- Onion: 3 Medium
- Green Chili: 10
- Beef Mince: ½ Kg
- Ginger Garlic Paste: 1 table spoon
- Fresh Coriander Chopped: 2 Table spoon
- Dried Pomegranate Seeds: Crushed 1 table spoon
- Coriander Seeds: 2 table spoon
- Red Chili: 1 table spoon
- Cumin Powder: 1 table spoon
- Salt: half table spoon
- Garam Masala Powder: 1 table spoon
- Carom Seeds: 1 table seeds
- Black pepper powder: ½ table spoon
- Egg: 1
- Maize flour: 1 cup
- Tomato: Chopped 2
- Beef Fat medium: ½ kg
Method :
In a frying pan add cooking oil and fry omelet from both sides. Set aside.
In a chopper add onion and chop well. Squeeze well with the help of the hand and set aside. Chop green chilies and set aside.In a bowl add beef mince, onion, green chili, ginger garlic paste, fresh coriander, dried pomegranate seeds, coriander seeds, red chili crushed, cumin powder, salt, garam masala powder, carom seeds, black pepper powder and mix until well Combined.
Add egg and mix well. Add corn flour and mix well.
At this point you can store in refrigerator for 1 day. Before frying chapli kabab add tomato, cooked egg omelet and mix until well combined. Cover and refrigerate for 30 minutes.
In a frying pan add beef fat and cover on low flame. Allow fat to drain out (stir in between) and remove muscle fat trimmings & set aside.
Dip hands in ice cold water. Take a mixture, grease hands with oil and make kababs (150 gms) of equal sizes (makes 8).Heat melted fat and fry chapli kababs on medium low flame until done.
serve chapli kabab with green chatni.
