Chapli Kabab is a Pakhtun styled Pakistani minced kebab, originated from Peshawar. It is made from minced mutton or beef with added spices and shaped into a form of round patty. The dish basically originated from Khyber Pakhtunkhwa (KPK) and is also commonly known as Peshawri Kabab.
It is a well known BBQ or street food throughout eaten all across the country, specially in KPK and other parts of Pakistan. The dish is also famous in some parts of neighbor country Afghanistan. These type of Kababs can be served with bread, roti, naan, rice or also styled to make sandwiches.
Origin of Chapli Kabab
Mughals in the South Asian region had a great influence and made various type of kababs famous in the region, ultimately resulted to make the most famous dish of chapli kabab. The name of the dish CHAPLI is derived from the Pakhtun word chaprikh that means 'flat', adding its shape as light round and flat.
The dish got its fame from the city of Peshawar, where it holds its name as a specialty dish and there are almost 2,000+ kebab houses in the city that serve chapli kabab. Due to its rich taste, extreme delicious flavor, this dish expanded rapidly across the country and holded its name in the menus of other South Asian restaurants across the world.
Ingredients and Preparations
This exotic kabab is made from raw, minced and marinated meat that can be of mutton or beef. The basic ingredients include flour, spices like garam masala ( Crushed ), red chilli powder, coriander leaves etc. with a mixture of small quantities of chopped tomatoes, onions, mashed eggs, ginger, coriander powder, baking powder, lemon juice, pomegranate seeds and salt as per your taste.
Then the chapli kababs can be shallow or deep fired in a cooking oil over medium heat for five to ten minutes as they change their color to dark brown.
Once the kababs are prepared, they can be served best with ketchup, mint raita, yogurt, imli chutney. The kebabs can be garnished and served with chopped onions, sliced tomatoes, salad along with roti, naan etc. This dish can be served with plain rice as well and is considered a specialty of Pashtun cooking cuisine. It can be consumed with hot kahwah in winters and served alongside cold drinks in summers.
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