Friday, July 17, 2015

Peshawari Chapli Kabab

Chapli Kebab
Peshawari chapli kebabs are soft and moist flat kebabs with a special flavor. This traditional dish of Pakistan uses simple spices and ingredients, and tastes awesome with some lime juice squeezed on top with a side of raita, salad and hot naans.
Four ingredients that are unique to these kebabs and contribute to its special flavor are - besan, whole coriander seeds, coarsely pounded pomegranate seeds and tomato. The two seeds give a slight bite and taste. Roasted chickpea flour helps bind the mixture and reduces the wetness caused by the tomatoes. Tomato can be added in two different ways -
  1. One remove the pulp and keep aside, finely chop the remaining and mix in the mince. In this case be careful of the mixture consistency as tomatoes will leave some water. Refrigerate the shaped patties for half an hour(too long will make them more soggy) and then fry. 
  2. Two, slice the tomatoes and press one slice into each patty and give it a flatter, more irregular shape like the authentic chapli kebab (as I made them). The second option is good for serving to guests as it looks beautiful.
Either way they taste awesome. Eid mubarak to all those who are celebrating.

Peshawari Kebab

Ingredients: (makes 6)
1 lbs ground chicken
2-3 tbsp besan (chickpea flour), lightly roasted
1 tsp garam masala
Salt and black pepper powder to taste
1 tsp red chili flakes
1 tsp whole coriander seeds, dry roasted lightly
1 tbs dried pomegranate seeds, coarsely crushed
1-2 chopped green chilies
2 finely chopped spring onions
1/2 red onion finely chopped
2 tsp garlic paste
1 tsp ginger paste
1 large handful fresh coriander, finely chopped
1 large tomato
Oil for frying

Peshawari Chapli Kebab
  • Take all ingredients except tomatoes in a large bowl and mix well. 
  • If you are using option one (see above), then remove the tomato pulp and keep aside. Chop the tomato flesh fine and add to the mixture. If the mixture gets too wet, just add a little more chickpea flour. Refrigerate for about 30 minutes and then shape into flat round patties.
  • If you are using option two, then thinly slice the tomatoes and keep aside. Refrigerate the mixture for 30 minutes, shape into flat round patties and press a slice of tomato onto each kebab as you flatten them. 
  • Shallow fry these in a non stick pan on medium high for 30-40 seconds and then lower the heat to medium low and continue cooking till they turn golden. Turn over and cook the other side till golden and cooked through. Try not to crowd the pan, cook only a few at a time. 
  • Drain excess oil in a paper towel and serve hot drizzled with lime juice, salad, naan and cucumber raita.   

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