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 .
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
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!!!
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 .