Chapli Kabab Recipe: 10 Easy Steps To Make This Dish At Home Restaurant-Style

The name ‘chapli’ in chapli kabab is derived from the Pashto word ‘chaprikh,’ meaning ‘flat.’ These kababs, known for their flat, round shape, originated in Peshawar, Pakistan. However, you don’t need to travel to Pakistan to enjoy them, chapli kababs can be easily prepared at home with a restaurant-style touch. Below, we share a simple and delicious recipe by Ranveer Brar to help you make chapli kababs effortlessly in your kitchen.

How To Make Chapli Kabab At Home?

Chapli kababs are flavourful minced meat patties originating from Peshawar, Pakistan. Chef Ranveer Brar offers a restaurant-style recipe that you can easily prepare at home. Here's how:

• Heat a pan over moderate heat. Add coriander seeds, cumin seeds, black peppercorns, black cardamom seeds, and salt. Roast until fragrant.
• Once cooled, transfer the spices to a grinder and grind coarsely. Set aside.
• In a large mixing bowl, combine the mutton mince and salt. Mix well.
• In a separate bowl, mix the grated onions with a little salt. Squeeze out excess water and add the onions to the mutton mixture.
• Add chopped tomato, green chilies, coriander leaves, and half of a beaten egg to the mixture.
• Incorporate the prepared Chapli Kabab Masala, chili flakes, dry pomegranate seeds, and carom seeds. Mix thoroughly.
• Add roasted gram flour, grated boiled eggs, grated ginger, fresh pomegranate pearls (if using), and additional salt if needed. Mix until well combined.
• Heat oil in a flat pan over medium heat for shallow frying.
• Wet your hands with water, take a portion of the meat mixture, and shape it into a patty directly over the pan.
• Once the kabab is cooked on one side, flip it and cook the other side until a golden crust forms and the kabab is cooked through.
• Remove the kababs and place them on absorbent paper to drain excess oil.
• Arrange the prepared kababs on a serving dish. Garnish with fried tomatoes, green chilies, pomegranate pearls, and mint leaves.
• Serve hot with mint chutney.

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Credits: Freepik