How To Make Chapli Kebab At Home

 Chapli Kebab:

A savoury Pashtun dish, made of ground beef or lamb meat, added roasted and crushed spices, chopped onion, tomatoes, green chilies, cornflour (Makay ka Ata ) and eggs mix together, make kebabs in oval shaped, shallow fry on a large skillet. 

Chapli Kebabs 

About Chapli Kebabs:

 Cuisine: East Afghanistan and the Khyber Pakhtunkhwa region   Origin : Peshawar, Pakistan
 Course :Main course

What are Chapli Kebabs:

 Chapli Kebabs is a street food of Peshawar and tribal areas of Pakistan and East Afghanistan. The main ingredients used in the recipe of Chapli Kebabs, Fine ground Beef or mutton minced with 20% fat, added the roasted aromatic spices like roasted crushed coriander, roasted crushed cumin, red chilli flakes crushed Black pepper, Black cumin, carom seeds, ground pomegranate seeds,and Cornflour (Makay ka Ata ). 

 Fry Chapli Kebabs :

The frying stage of Chapli Kebab is also very important and interesting. In Northern areas of Pakistan front of the shop is a huge stove, on the stove a large griddle matel pan called twa placed top of stove the ghee spread on a griddle, the kebabs are fried on Twa, make a ball of minced, spread the minced on twa, in an oval shape with the help of hands and insert tomato slices on the kebab and fried on top of stove, on medium flame until the kebabs are fried on both sides and ready to serve.

How To Make Chapli Kebab At Home:

Ingredients for masala:

• 150 g tablespoons salt
• 250g cornflour (Makay ka Ata )
• 60 g  black pepper powder
• 75 g Black cumin 
• 75 g carom seeds
• 375 g coriander seeds (roasted & crushed )
• 250 g white cumin seeds (roasted &crushed )
• 100g red chili flakes 
• 15 g Pomegranates seeds (crushed )

Ingredients For Making Kebabs:

• 1 kg Beef or mutton minced
• 50 g Tomatoes
• 100 g onion
• 20 g green chilies
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 tablespoon cilantro
• 2 eggs

Direction:

Step 1:

Preparation of spices:

Mix all spices and save in a glass jar.

Step 2:

Preparation of minced for Chapli Kebabs:

In a large bowl mix the 3-4 tablespoons spice, chopped tomatoes, fine chopped green chilies and onion cilantro.
knead the minced .Mix the minced meat and spices until it become sticky and the kebabs are well bound, so that they don't fall apart while frying.

Step 3:

Add The Eggs:

Fry the eggs for a while, and mix in the mince.

Step 4:

Make Kebabs :

Divide the minced into 10 portions, each portion about 100 grams of minced, make a ball of each portion, take the mixture of kebab approximately 100 grams, place it on twa, which grease with ghee, press the minced mixture and make a shape of patty, place a slice of tomato top on the kebab lightly press the tomato slice, now shallow fry the kebab until completely cook on both sides, and brown in colour.

Serve :

Serve with sliced onions, sliced tomatoes, sliced cucumbers, and raita yoghurt sauce, am imli ki chutney.

Tips:

Use fine chopped Beef minced, two times grind the meat for making minced Chapli Kebabs.

Remove all excess water of the onion before mixing in minced, remove excess water of onion and prevent breaking the kebabs during frying.

Don't use cornstarch that is used for making soup, use corn flour in Urdu "Makay ka Aata" that is used for making Makay ki roti.

Remove all the seeds of tomatoes before chopped and mixed with minced.

You can make Chapli Kabab in an air fryer.

Make sure the pomegranate seeds are well ground but not make it powder.
Conclusion:
Chapli Kebabs is a famous Pashtun dish, made with ground meat, egress tomato,green chilies, ginger garlic paste, spices, pomegranate seeds and Makay ka Aata cornflour.
It is typically served with naan.

Chapli Kebabs 

Nutritional Information :

Per serving (2-3 kebabs):

• Calories:250-375
• Macronutrients:
• Protein: 25-35g
• Fat: 15-20g
• Saturated fat: 3-5g
• Carbohydrates: 10-15g
• Fibre: 1-2g
• Sugar: 1-2g
• Vitamins and Minerals:
• Vitamin B12: 20-25% of the Daily Value (DV)
• Vitamin B6: 15-20% of the DV
• Iron: 10-15% of the DV
• Potassium: 10-15% of the DV
• Zinc: 10-15% of the DV
• Other nutrients:
• Cholesterol: 60-80mg
• Sodium: 400-600 mg
• Health benefits:
• High-quality protein source
• Rich in iron and zinc
• Good source of vitamins B12 and B6

Tips for healthier Chapli Kebabs:

1. Use leaner meat (beef or chicken breast)
2. Reduce fat content by using less oil
3. Increase vegetable content (onions, bell peppers)
4. Serve with whole-grain bread or brown rice
5. Limit portion size.

Frequently Asked Questions:

Q: What are Chapli Kebabs?

Answer: Chapli Kebabs are Pashtun cuisine. Chapli Kebab is oval-shaped Beef minced patty made with onion ,tomatoes, green chilies, cornflour ginger garlic paste and spices.

Q:What is the origin of Chapli Kebabs?

Answer :The origin of Chapli Kebabs is Peshawar and tribal areas of Pakistan.

Q:What are the main ingredients of Chapli Kebabs?

Answer: The main ingredients of Chapli Kebabs are Beef and Mutton minced, eggs onion, tomatoes, green chilies, Makay ka Aata cornflour, pomegranate seeds, and spices.

Q:What name originated from Chapli Kebabs?

Answer:Chapli Kebabs originated from the Pashto word "Chaprikh" or "Chapli," which means "flat" or "flat-shaped." This refers to the distinctive flat shape of the kebabs.
The name "Chapli" is derived from:
"Chap" (چپ) meaning "flat" or "broad" in Pashto.
"Li" (لی) means "like" or "resembling".
So, Chapli Kebabs literally translate to "flat-shaped kebabs."

Q: Is Chapli Kebabs a healthy dish?

Answer : Chapli Kebabs are a good source of protein, fat, Carbohydrates and minerals, and vitamins.

Q: What is served with Chapli Kebabs?

Answer: Naan, chapati, and imli ki chutney, raita is best complement serve with Chapli Kebabs.

Q:Where Chapli Kebabs Originated? 

Answer: Chapli Kebabs originated from the Pashto word "Chaprikh" or "Chapli," which means "flat" or "flat-shaped." This refers to the distinctive flat shape of the kebabs.

The name "Chapli" is derived from:

"Chap"  meaning "flat" or "broad" in Pashto.

"Li"  means "like" or "resembling".

So, Chapli Kebabs literally translate to "flat-shaped kebabs."

Chapli Kebabs originated in:

Peshawar, Pakistan.

Afghanistan.

They're a popular dish in Pashtun cuisine and are often served with naan, rice, and salad.