Chapli Kabab is a popular Pakistani dish that originated in Peshawar, a city in the Khyber Pakhtunkhwa province of Pakistan. The word "chapli" comes from the Pashto language and means "flat" or "thin," which describes the shape of the kababs.
Ingredients
1 lb ground beef or lamb
2-3 green chilies, chopped
1/2 cup chopped onion
1/4 cup chopped tomatoes
1/4 cup chopped cilantro
1/4 cup chopped mint leaves
1 tsp ginger paste
1 tsp garlic paste
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp red chili flakes
1 tsp salt
1/4 cup besan (chickpea flour)
2 eggs
Oil for frying
Instructions
In a large mixing bowl, combine the ground beef or lamb, chopped green chilies, onions, tomatoes, cilantro, mint leaves, ginger paste, garlic paste, coriander powder, cumin powder, red chili flakes, salt, and besan (chickpea flour).
Mix well until all ingredients are evenly combined.
Add eggs to the mixture and mix well again.
Cover the mixture and let it rest in the refrigerator for at least an hour to allow the flavors to meld together.
After an hour, take the mixture out of the refrigerator and shape it into small flat patties (about 3 inches in diameter).
Heat oil in a non-stick frying pan over medium heat.
Once the oil is hot, place the chapli kababs in the pan and fry until both sides are golden brown and crispy.
Remove from the pan and place on a paper towel to remove excess oil.
Serve hot with your favorite chutney and naan bread.
Enjoy your delicious Chapli Kababs, a perfect appetizer or main course for any occasion!
Recipe by : Aziz Hussain