Chapli kabab is one of the famous dishes of Peshawar, Pakistan. It is also called Peshawari kabab. My husband is very fond of kababs, so I try to cook some special recipes for him. I have tried frying the chapli kabab but it somehow shrinks and breaks apart. So few days back I was viewing this post from "Aminas fitness" and she had baked the kababs. Not only is it healthy but it also makes the kabab retain its roundness and thickness.
With few ingredients of my own, I will share with you the technique and ingredients of this delicious kabab.
I used half kg of lean minced beef. You can use chicken too. Keep aside in a large bowl. In another bowl, add all the spices and dry ingredients. Beat one egg and keep separately in a small bowl.
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Blend green chilli, tomato, onion, fresh coriander leaves, ginger and garlic in a food processor.
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Just pulse twice or thrice, we don't want it to become a paste. The ingredients should be finely chopped and it saves time :)
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I used fresh pomegranate seeds in this recipe but its better to have the dried ones from the store and make sure you crush those seeds or they will get stuck in the fissures of your molar teeth :) Blend the pomegranate seeds, drain the juice and keep the crunchy mixture. If you skip this step, the kababs will still taste good, so its optional.
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Now mix the dry ingredients and spices, pomegranate seeds, egg and all the blended vegetables with the minced beef. Add lemon juice and mix with your hands to make a smooth batter.
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Let it rest for 10 minutes for all the ingredients to infuse in the beef.
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Make round patties of about half an inch thickness.
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Place them on a Pyrex dish coated with butter. You will make about 15 patties. These kababs can be shallow fried in a pan. Alternatively, baking is a healthier option.
Bake for half an hour at 220 degrees centigrade, turning the kababs over at 15 minutes.
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Serve hot with ketchup and chutneys. Its great to be used as a filling in burgers too. You can freeze the extra patties and use them later. Enjoy!
Ingredients
- 1/2 kg lean ground beef
- 1 onion
- 1 tomato
- 1 green chilli
- 3 pods garlic
- small piece ginger
- 4 tbsp pomegranate seeds/ 2 tsp dried store pomegranates
- 1/2 bunch fresh coriander leaves
- 1 lemon juice
- 1 egg
- 1/2 cup corn starch
- 1/2 cup chickpea basan powder
- 1/2 tsp turmeric powder
- 1 tsp chaat masala
- 1 tsp garam masala
- 1/2 tsp black pepper powder
- 1 tsp cumin powder
- 1 tsp chilli flakes
- 2 tsp salt
- 1/2 tsp baking powder
Directions
- 1Combine all the dry ingredients and spices in a separate bowl.
- 2Blend pomegranate seeds in a blender to form a crunchy mixture. Drain the juice and add the seeds to the bowl.
- 3Blend tomato, onion, green chilli, coriander leaves, garlic and ginger in a food processor. Pulse twice or thrice till all the vegetables are finely choped.
- 4Add the vegetables, lemon juice, egg and beef to the bowl. Mix well to form a smooth batter. Leave it for 10 minutes.
- 5Make about 15 round patties. Arrange patties on a pyrex dish coated with butter.
- 6Bake at 220 degrees centigrade for 30 minutes, turning the kabab after 15 minutes.
- 7Serve hot with ketchup or chutneys. Enjoy!
