Contents
Introduction to Chapli Kabab Recipe:
Here We are discuss about the chapli kabab recipe. Chapli Kabab is a popular dish from the Khyber Pakhtunkhwa province of Pakistan. It is a delicious and flavorful meat patty that is traditionally made with ground beef or lamb, mixed with a variety of spices and herbs. The name “Chapli” refers to its flat shape, resembling a slipper or sandal, which is a characteristic feature of this dish.
Chapli Kababs are known for their distinctive taste and are often enjoyed as a snack or part of a main course. They are typically served with naan bread, raita (yogurt sauce), and a side of salad.
The preparation of Chapli Kababs involves combining ground meat with a mixture of finely chopped onions, tomatoes, green chilies, fresh coriander (cilantro), and a blend of aromatic spices. The mixture is then shaped into flat patties and shallow-fried until they turn golden brown and cooked through.
The secret to the authentic flavor of Chapli Kababs lies in the unique blend of spices, which usually includes cumin, coriander, red chili powder, turmeric, and garam masala. Additionally, some variations may incorporate pomegranate seeds or dried pomegranate powder to enhance the taste.
Chapli Kababs are renowned for their smoky and robust flavor, thanks to the addition of ghee (clarified butter) or oil during the cooking process. The fats used also aid in keeping the kababs moist and tender.
Whether you want to enjoy Chapli Kababs as a standalone snack or as part of a larger meal, they are sure to tantalize your taste buds with their rich flavors and aromatic spices.
chapli kabab recipe:
Sure! Here’s a recipe for Chapli Kababs:
Ingredients beef chapli kabab:
- 500 grams ground beef or lamb
- 1 medium onion, finely chopped
- 2 tomatoes, deseeded and finely chopped
- 2 green chilies, finely chopped
- 1/4 cup fresh coriander (cilantro), chopped
- 2 tablespoons ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1 tablespoon dried pomegranate seeds or powder (optional)
- Salt to taste
- 2 tablespoons oil or ghee (clarified butter) for cooking
- Fresh lemon wedges, for serving
Instructions of chapli kabab:
- In a large bowl, combine the ground meat, chopped onions, tomatoes, green chilies, fresh coriander, ginger-garlic paste, ground cumin, ground coriander, red chili powder, turmeric powder, garam masala, dried pomegranate seeds or powder (if using), and salt. Mix well until all the ingredients are evenly combined.
- Allow the mixture to rest for about 30 minutes. This will help the flavors to blend together.
- Once the mixture has rested, take a handful of it and shape it into a flat patty, about 1/2-inch thick. Repeat with the remaining mixture.
- Heat oil or ghee in a frying pan or skillet over medium heat.
- Carefully place the shaped kababs in the hot oil and cook for about 3-4 minutes on each side, or until they turn golden brown and cooked through.
- Once cooked, remove the kababs from the pan and drain them on a paper towel to remove any excess oil.
- Serve the Chapli Kababs hot with fresh lemon wedges on the side.
- You can enjoy the kababs as a snack or serve them with naan bread, raita (yogurt sauce), and a side of salad for a complete meal.
Enjoy the delicious and flavorful Chapli Kababs!
nutrition of chapli kabab:
Here’s an approximate nutritional breakdown of Chapli Kababs per serving in percentage:
| Nutrient | Amount Per Serving | % Daily Value* |
|---|---|---|
| Calories | 280 | 14% |
| Total Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 60mg | 20% |
| Sodium | 400mg | 17% |
| Carbohydrates | 6g | 2% |
| Fiber | 1g | 4% |
| Sugars | 2g | – |
| Protein | 23g | 46% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Please note that these values are approximate and can vary based on the specific ingredients and cooking methods used.
beef chapli kabab video:
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Faqs:
Why kebab is called chapli?
The expression (chapli) isn't explicitly used to allude to kebabs overall. Rather, a particular kind of kebab comes from the Khyber Pakhtunkhwa district in Pakistan. The name (chapli) is derived from the Pashto word (chaprikh,) and that implies level or shoe-like. The kebabs are classified as (chapli kebabs) because of their level and round shape, looking like a customary Peshawari chapal (shoe). Chapli kebabs are made with minced meat, commonly hamburger or sheep, which is blended in with different flavours, for example, coriander, cumin, stew powder, and garam masala. The combination is then formed into level, round patties and shallow-broiled until brilliant brown. The kebabs are known for their unmistakable flavour, which comes from the blend of flavours and the cooking strategy. Chapli kebabs are famous in Pakistan as well as in different regions of the planet because of their unique taste and surface. They are frequently presented with naan bread, salad, and chutney and are delighted in as road food or as a feature of a customary Pakistani dinner.
Chapli kabab is a popular Pakistani dish made from minced meat, usually beef or mutton, mixed with various spices and ingredients. The soft texture of Chapli kabab can be attributed to a few factors: Choice of meat: Using tender cuts of meat with a moderate amount of fat helps in achieving a softer texture. Ground meat that has a good balance of lean meat and fat will result in a more tender kabab. Marination: The meat is often marinated with a mixture of spices, herbs, and yogurt. The acidic properties of yogurt help to tenderize the meat fibers, making them softer and more succulent. Addition of binders: To hold the kabab mixture together and add moisture, binders like egg or breadcrumbs are commonly used. These binders help in retaining moisture during the cooking process and prevent the kababs from becoming dry and tough. Resting time: Allowing the marinated kabab mixture to rest for some time, typically around 30 minutes to an hour, allows the flavors to meld together and the meat to absorb the marinade. This resting time can contribute to a more tender texture. Cooking method: Chapli kababs are traditionally cooked on a flat griddle or a skillet with a generous amount of oil. The shallow frying method helps to cook the kababs evenly and retain their moisture, resulting in a softer texture. By combining these factors, Chapli kababs are prepared to have a soft and juicy texture while retaining the flavors of the spices and ingredients used.
Is Chapli kebab unhealthy?
Chapli kebab is a well-known Pakistani dish produced using ground meat (normally hamburger or sheep) blended with different flavours and moulded into level patties. While chapli kebabs can be delightful and fulfilling, whether they are considered unfortunate depends on different variables. Chapli kebabs are normally high in calories and fat since they are often broiled or shallow-seared in oil. How much oil is utilised during the cooking process can fundamentally affect the general calorie content. Also, the greasy cuts of meat utilised in the kebabs can additionally expand the fat substance. Moreover, chapli kebabs can be high in sodium because of the expansion of salt and different flavour mixes. Inordinate sodium intake can be hazardous for people with hypertension or other cardiovascular issues. In any case, it means a lot to take note that the periodic utilisation of chapli kebabs as a component of a healthy eating routine is probably not going to adversely affect general wellbeing. Control is vital, and matching chapli kebabs with better choices like new plates of mixed greens, whole grains, and vegetables can assist with making a more adjusted feast. In the event that you're worried about the dietary substance of chapli kebabs or are searching for a better alternative, you can consider making them at home by utilising more streamlined cuts of meat, barbecuing as opposed to broiling, and decreasing how much oil and sodium are utilised in the recipe. Along these lines, you can appreciate chapli kebabs while making them somewhat better.
Is Chapli kebab Afghan or Pakistani?
Chapli kebab is a popular dish that is basically associated with the cooking of Khyber Pakhtunkhwa, a locale in Pakistan. It is consistently acknowledged that it began in the city of Peshawar, which is arranged in the northwestern piece of Pakistan. Regardless, it is also valued in connecting areas, including bits of Afghanistan. While chapli kebab is solidly associated with Pakistani food, culinary practises and dishes genuinely should often transcend public limits, and regional assortments could exist. Because of chapli kebab, it is notable both in Pakistan and Afghanistan, yet it is by and large routinely associated with Pakistani food.
