Chapli Kabab

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Named after ladies slipper or chappal , this Peaswari -Afgani kabab -“chapli kabab” is one of the most popular kababs through out sub-continent !!! Since named after “chappal” , many thinks it is disrespectful to resemble any food with shoe , so instead of calling it Chapli ,it is known as “Peshwari Kabab” too .

In my observation , due to the geographic location , Afgani-Peshwari cusine is more like rustic than being refined, which definitely made them more appealing and flavorful . I would love to mention some of the features from the original recipe;

# The mince is not fat free ; rather high fat content is present in the mince .20% animal fat should be there in the mince . Interestingly the kababs are fried in animal fat ( charbi) too . In my recipe I added a little bit of charbi ( where can I get that amount of charbi in the mince?) and ghee instead.

# For the binding “Makki ki atta ” or cornmeal is used . You can use lightly dry roasted besan ( gram flour) instead.

# Chapli kabab is lightly spiced and originally the patties are very large in size .

Ingredients:

1 lb beef/ mutton/ lamb mince
2 tbl spoon ghee
1 tbl spoon ginger-garlic paste
3 tbl spoon finely chopped onion
1 tea spoon chopped green chilies
1/2 tbl spoon anar dana powder
1 tea spoon red chili powder/ flakes
1/2 tea spoon black pepper powder
1/2 tea spoon coarsly grounded coriander
1/2 tea spoon dry roasted cumin powder
1 tea spoon Kabab masala powder/ garam masala powder
1 beaten egg
1 chopped boiled egg
3 or 4 tbl spoon cornmeal / besan ( should be lightly fried)
1/4 th cup chopped tomato
1/2 tbl spoon papaya paste with skin ( original recipe doesn’t reqire , vut I find it very useful as it tenderizes the meat )
salt to taste
Herbs like mint ( optional)
Ghee/ oil for shallow fry

Procedure:

1. Marinate the meat with the ingredients mentioned . The more you marinate , the better it tastes.

2. Shape tha patties big as it will tend to shrink while frying .

3. Heat ghee or oil and shallow fry the kababs . Don’t fry them in too much oil as that would make the kababs shrink a lot . After putting them in the oil try to press them downwards with your palm . That helps the kababs to shrink less but careful don’t burn your hand .

Serve warm and enjoy!!!

Note:

1. Don’t wash the mince , if you do so , you will need more binding agent making the kabab hard . So just ask the butcher to wash the meat before making mince .

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2 responses to “Chapli Kabab

  1. Sounds delicious! Will definitely try this out and let you know how it turned out!

  2. Leandro Cummings

    Wow… what a great post! Unfortunately, I found this article too late – I already found the answer on another service. Just look at the service http://goo.gl/Ceih5H. Its pretty easy to use. I think you can get a free trial if you ask for it.

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