Chapli kabab or chapli kebab is a Pashtun style minced kabab usually made from ground beef or mutton. These kababs also called Peshawari kababs. The word chapli is derived from 'chaprikh' a word from pashto which means to flatten. The authentic recipe of Peshawari chapli kebab do not use chicken mince, but people who do not eat red meat and want to enjoy these kababs made these with chicken as well. These kababs originated from northern areas of Pakistan especially from Peshawar, capital of Khyber Pakhtunkhwa province. It is a large and flattened ground meat patty with crunchy texture due to coarsely grind spices. Lack of fat in mince can make chapli kababs dry and they might break while frying so be sure you are using 20 to 30% of fat if you are making these kababs with beef or mutton. I used thigh piece of chicken meat as it is not dry and have some fat with it as well. Make and freeze these chapli kababs with the recipe that I am sharing with you for you ease during Ramadan or any other occasion.
In a chopper add boneless chicken and add salt in it. (the chicken should be from both breast and thigh piece as the thigh will provide juiciness to the kababas).
Grind the chicken into fine mince and take out.
Then in the same chopper cut the onion in big chunks and then chop it as well. Take it out in the chicken mince. Do not squeeze the water from onion.
Now in a grinder add cumin seeds, coriander seeds and chili flakes. Grind to crush coarsely, do not make fine powder.
Add this spice mix in the chicken mince along with garam masala powder and ghee.
Combine everything well while mashing the mince with the palm of your hand.
Then add sliced tomatoes and chopped green chilies in the mince. Knead the mixture well for 5 minutes.
Lastly add corn meal (makai ka ata) in this mince mixture and combine it as well.
Give the mixture rest for 15 minutes.
After the time wet your hand and take small portion of the mixture, wet this portion of mixture with some water as well. This will help to avoid sticking the mixture to your hands while shaping chapli kababs. Also it will reduce its chances of drying while frying kabab.
Spread the mixture on the plam of your hand to make a kabab of thin consistency, do not make it too much thick.
Heat some oil in a frying pan on medium high flame. It will be best if you use non stick pan for frying chapli kababs.
Cook for 2 minutes from each side, do not over cook as the kababs will become dry.
Authentic Peshawari chapli kababs are ready to serve.
___________ Tip: Half cook the kababs by frying for 1 minute from each side, let these cool down and then freeze these for later use.
