Pakistan: Chapli Kebab 🇵🇰

Prepare your taste buds for an explosion of flavors as we journey into the heart of Pakistani cuisine. Hailing from the vibrant streets of Peshawar, the aromatic and tantalizing Chapli Kebab takes center stage. This beloved dish, known for its succulent meat and exquisite blend of spices, will transport you to the bustling bazaars and aromatic grills of South Asia.

Chapli Kebab is a traditional Pashtun delicacy that has gained popularity worldwide for its unique taste and mouthwatering appeal. The kebabs are typically made with ground meat, traditionally lamb or beef, which is skillfully mixed with a medley of herbs, spices, and a touch of secret ingredients, resulting in an unforgettable culinary experience.

What sets Chapli Kebab apart is its distinctive flat, disc-like shape resembling a sandal, known as “chapal” in the local language. This form allows the kebab to cook evenly, resulting in a tender center with a crisp, caramelized exterior that will leave you yearning for more.

The secret to the impeccable flavour lies within the carefully selected blend of spices, including coriander, cumin, red chili powder, Anardana (Dried pomegranate seeds) and garam masala, lending a fiery kick to every bite. Freshly chopped onions, garlic, ginger, and green chilies provide a burst of freshness and a delightful tangy twist.

Traditionally, Chapli Kebabs are cooked over an open flame or on a hot griddle, where the sizzling sound and mouthwatering aroma fill the air. This recipe deep fries the chapli as is a recipe made for home. It is often served with naan, accompanied by a refreshing mint yogurt dip, and garnished with a sprinkling of freshly chopped cilantro and a squeeze of lemon for an extra zing.

Whether you’re hosting a casual gathering, looking to impress your guests, or simply craving a culinary adventure, Chapli Kebab is a perfect choice. So, roll up your sleeves, gather your ingredients, and embark on a journey to recreate this iconic Pakistani street food, making your taste buds dance with every bite. Get ready to experience the tantalising flavours of Chapli Kebab that will transport you to the vibrant streets of Peshawar and beyond.

To start this recipe we need to toast the following ingredients until fragrant and toasty, this will take around 5-8 minutes:

• 3 tbsp coriander seeds
• 1 tbsp cumin seeds

You then want to let this cool for 5 minutes and then add it with 2 tbsp of anardana (Dried Pomegranate seeds). You dont want it to be too fine as you want to have some of the seeds in tact.

Note : Anadarna is what makes this special! Anardana’s flavor profile is a delightful combination of sweet and tart notes, making it a versatile ingredient in many dishes.

Next we are going to toast some Gram flour (Chick pea flour) until its darkened in colour (Around 5 minutes on medium high heat) make sure that you toss it around the pan so it cooks evenly.

Mince mixtures often benefit from the addition of binding agents to help hold the ingredients together. Gram flour plays a crucial role in this regard. When combined with the moisture present in the meat and other ingredients, gram flour acts as a binding agent, ensuring that the mixture holds its shape during cooking.

Now we are going to add the following to a mixing bowl:

• All of the spice mix
• Toasted Gram flour
• 500g Minced beef – 20%
• 1 red onion – grated
• 2  spring onions (scallions) – Minced
• 2-4 green chili peppers – Minced
• 5 garlic cloves- Minced
• 3/4 inch ginger – Minced
• 1/4 bunch Coriander finely chopped
• 1 tsp red powder, plus more to taste
• 1 tsp Chilli flakes
• 1 tbsp salt
• 1 tsp black pepper
• 1 egg
• 1 Tomato

You want to combine this until everything is well mixed.

Next you want to roll these in balls of equal size and set aside

Method 1: You can either roll these into balls

Method 2: shape them into a thin burger pattie and fry these. Either way works

Next you want to heat oil in a pan. Heat the pan to medium high. Add just enough that it covers half the height of Chapli Kebab.

When the oil smokes a little and is hot enough Add your Chapli into the pan. If using method 1 you want to flatten the mince balls with a grilling spatula until you have a nice thin pattie.

Then you want to flip these when the sides of the chaplis start browning (around 3 minutes).

Then serve with naan, a refreshing mint yogurt dip, and garnished with a sprinkling of freshly chopped cilantro, sliced onions and tomatoes and a squeeze of lemon for an extra zing.