The Ultimate Chapli Kabab Recipe: A Journey Through Taste
Chapli Kabab! A mouth-watering delicacy that has its roots deep in the culinary traditions of Pakistan and Afghanistan. This dish, known for its unique taste and tender texture, is a staple at festive occasions and local eateries alike. Let's create an enticing and SEO-optimized blog post that not only shares the traditional recipe but also dives into its rich history and cultural significance.
Ingredients
- 500 g ground beef or lamb
- 1 large onion finely chopped
- 2 tomatoes deseeded and finely chopped
- 1/2 cup fresh coriander chopped
- 2-3 green chilies finely chopped
- 2 teaspoons crushed pomegranate seeds
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons gram flour besan
- Oil for frying
Instructions
- Mix Ingredients: In a large bowl, combine the minced meat, onions, tomatoes, coriander, green chilies, pomegranate seeds, garam masala, red chili powder, turmeric, salt, and gram flour. Mix well until the ingredients are evenly distributed.
- Shape the Kababs: Take a portion of the mixture and shape it into a flat, round kebab. Repeat with the remaining mixture.
- Fry the Kababs: Heat oil in a pan over medium heat. Fry the kababs in batches until they are golden brown and cooked through, about 4-5 minutes per side.
- Serve: Serve hot with naan or rice, along with yogurt or a green chutney.
Video
Notes
- For an extra juicy kabab, you can add a small ice cube in the center of each kabab before frying. This helps keep them moist during cooking.
- Experiment with the spices to suit your taste. Chapli Kabab is versatile, and adding or reducing spices can personalize the flavor.