Traditional Peshawari Chapli Kabab (1 kg Meat)
Description
These traditional Peshawari chapli kababs combine ground beef or lamb with crushed spices, green chilies, fresh cilantro, tomatoes, and dried pomegranate seeds. Fried until deeply golden and crisp, they deliver the bold, savory flavors associated with this popular Pakistani specialty.
Ingredients
Instructions
-
Dry roast the coriander and cumin seeds for 1–2 minutes until fragrant, then crush them coarsely.
-
In a large bowl, combine the meat, onions, green chilies, ginger-garlic paste, cilantro, crushed spices, anardana, salt, chili flakes, ajwain, and garam masala.
-
Knead the mixture thoroughly for 4–5 minutes.
-
Add the besan (or cornmeal) and whisked egg. Mix well.
-
Fold in the tomatoes.
-
Cover and refrigerate for 30–60 minutes.
-
Divide the mixture into equal portions and shape into thin round patties.
-
Press a slice of tomato into the center of each kabab.
-
Fry the kababs for 3–4 minutes on one side until deep golden brown and crisp.
-
Drain on paper towels.
-
Serve hot.
Peshawari chapli kabab, traditional chapli kabab, Pakistani beef kabab, lamb chapli kabab, homemade chapli kebab, Pakistani barbecue recipe, spicy minced meat kebabs, Peshawar food