Peshawari Chapli Kabab | Pakistani Recipe

Hi everyone! For today's post I'll be making Chapli Kabab a pashtun dish which is very popular in Pakistan and Afghanistan. All the smell of the malasa that emerges from this kabab is insane, it makes you want to devour it all at once.

I can actually say that this is one of my favorite Pakistani dish! It seems like a basic hamburger patty
but it's not, the consistency it totally different... this chapli kabab is juicy inside and crispy outside.

What makes this kabab special is that I've added in anardana (dried pomegranate seed) which really enrich the kababs flavor end give them a little bit of that sour taste.

I've served them with naan, mint chutney, squeeze of lemon and a few coriander leaves.

I really hope you give this a try!

Peshawari Chapli Kabab

INGREDIENTS:

• 750g minced beef
• 3tbsp of corn flour
• 2 tbsp gram flour (besan)
• 1-1/2 tsp salt
• 1 tbsp crushed red pepper flakes
• 1 tsp ground cumin
• 1/2 tsp paprika powder
• 2 tbsp ground dried pomegranate seeds (anardana)
• 1 tbsp dried coriander seed, crushed
• 1 chopped green chili (optional)
• 2 eggs
• 1 fried scrambled egg
• 1/2 cup freshly chopped coriander leaves 
• oil for frying
• 1 medium size onion, chopped
• 2 medium size tomatoes, chopped

DESCRIPTIONS:

1. To prepare the kababs combine all the ingredients in a bowl and mix everything well together;
2. Dip hands in water and take about 3-4 tbsp of the meat mixture;
3. Shape it into a big ball and flatten it with hands on top of a piece of a parchment paper;
4. Either leave it like this or add a slice of tomato on top;
5. Heat oil in a large tawa or pan over medium-high heat;
6. Once the oil is hot, add the patties without over-crowding the pan;
7. Cook each side for about 2-3 minutes, until they've gotten a nice golden color on the outside. 
8. The total time is about 5 minutes a patty. 
9. Once they're done remove and transfer to a paper towel to remove excess oil.
10. Serve with naan, mint chutney and squeeze of lemon.