السلام عليكم و رحمة الله و بركاته
Chapli Kabab Recipe, Peshawari Style, Pakistani is a delicious kabab recipe made with mutton mince and aromatic spices. Unlike other kabab recipes like Shami Kabab Recipe, this chapli kabab recipe requires the use of tomato.
Staying in Dubai for the past 11 years has had a great influence on my cooking style. Even though the Indian and Pakistani cuisine is pretty similar when it comes to spices and flavor, yet the difference is pretty remarkable.
As much as how the North Indian cuisine is different from the South Indian dishes. And my kitchen has become a fusion of all the cuisines blend into one. I cannot stick to a norm and have to experiment and come up with a dish that satisfies my family and is not such a chore to make.
And hence, it’s no surprise, you see a varied types of cuisines on my blog right from the traditional Hyderabadi Mutton Dum Biryani recipe to the Crunchy Corn Nuts.
And Chapli Kabab recipe, Peshawari Style, is one such pakistani recipe that I learnt after coming to Dubai. I would be honest and admit I first learnt this recipe when I saw the Shan Chapli Kabab spice mix in the supermarket.
I was intrigued to see the method and ingredients on it and I bought the spice pack home and was pretty amazed with the results and soon enough realized that it is not the spices rather the technique which makes it so tasty and the required ingredients were already available in my pantry. And when I tried with the homemade spices, I was surely not disappointed with the results.
Pretty simple to make and awesome in taste, this is just the kind of dish that you would serve for the guests or during the Ramadan time or for the Eid lunch. The Chapli Kabab recipe, Peshawari Style is truly a great pakistani dish for any occasion.
You can even freeze the chapli kabab mixture after making the discs but remember to omit the tomatoes as they might release water upon freezing and will break the kababs while frying. And remember to squeeze out all the water from the mutton mince after washing it. If there is any water left in the mince, it will make the chapli kabab to fall apart.
That is the no.1 complaint among everyone that the chapli kabab recipe falls apart while frying. Follow the instructions to the T and you won’t have any issues in dishing out the perfect Chapli Kabab recipe, Peshawari Style, in sha ALLAH.
You can even freeze the chapli kababs in advance and then just fry it before serving. The unique taste of the pomegranate seeds takes this dish a notch higher.
When I made this chapli kabab the other day, kids wanted to eat it as a burger. So off I went to get some buns, and toasted them lightly and make a mixture of mayonaisse, olive oil and black pepper and applied to the buns. And finished it off with placing the chapli kabab in the middle and serving as dinner. Yes, sky is the limit to one’s imagination. You can as well make this chapli kabab recipe, peshawari style as a burger patti. Or else have it with nan and mint chutney. or just with some plain steamed rice and dal. I can eat the chapli kabab recipe, pakistani in any form or just like a snack too.
If I have still not convinced you to make this amazing chapli kabab recipe then definitely do look into more similar recipes that you can try How to make Shami Kabab Recipe Tawa Keema recipe-How to make tawa mutton keema recipe Bhuna Gosht recipe-How to make Bhuna Gosht recipe Shami Kabab Recipe
Let’s get started with the Chapli Kabab Recipe, Peshwari Style
Chapli Kabab Recipe, Peshawari Style, Pakistani
What You Need:
- 500 gms mutton mince/keema
- 2 tbsp coriander powder
- 2 tbsp pomegranate seeds, crushed
- 2 tbsp crushed red chili flakes
- 2 tsp turmeric powder
- 2 tsp garam masala powder
- 4 tbsp besan/gram flour
- Salt to taste
- 2 to matoes
- 2 onions
- 3-4 green chilies
- 5 tbsp coriander leaves/cilantro/hara dhaniya
- 1 egg
- oil for shallow frying
How To Make:
- Wash and clean the mutton mince thoroughly. Strain the excess water from the keema/mutton mince thoroughly. If necessary place the keema in a muslin cloth and squeeze out the excess water.
- Now add the coriander powder, pomegranate seeds, red chili flakes, turmeric powder, garam masala powder, salt and besan and mix well.
- Finely chop the green chili, tomato, green chili and coriander leaves. Squeeze out the water and add to the mutton mince/keema.
- Add the egg and shape the keema into the shape of discs/pattis.
- Place this prepared pattis in the fridge or freezer for half an hour and shallow fry in oil till golden brown.
Until next time,
Fareeha.
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Razena | Tantalisemytastebuds.com says
These delicious looking kebabs remind me of the minced meat frikkadel that my mother used to make. My father loved it with dal curry and rice or tomato gravy and rice.
It was the best thing on a sandwich with some chutney for lunch the next day. She used soaked bread instead of besan flour though as the starch binder.
Fa's Kitchen says
That really sounds nostalgic. Some recipes truly evoke emotions. I guess our cuisines are very similar with little bit of difference in spices and names <3
padma says
Love the detailed recipe for these delicious kebabs…Lovely share 🙂
Fa's Kitchen says
Thank you so much Padma
Faiza says
Assalamalaikum.. pomegranate ki chilke nikalne ke baad jo hum khaathe hein… wo isthimaal karna he ya dreid pmgrnte seed?…
Fa's Kitchen says
It’s dried pomegrante seeds, Faiza. Not the fresh ones. Hope you enjoy the chapli kabab