Friday, 6 June 2014




Chaprikh is a Pashto word that means flat, and chapli is a derivation of this particular word - a flat round kabab.There is a debate whether atta or besan is used and an even bigger debate as to where these kabobs originated from . At first I thought Pakistan , now after reading up I tend to think Afghanistan.Whatever the origins , these rustic kabobs are delicious

Chapli Kabab
Recipe by Seema Hussain
Ingredients:
qeema (minced meat ) 1/2 k.g
ginger garlic paste 1-1/2 tsp
raw papaya paste 1 tsp (heaped)
pomegranate seeds 1 tbsp
coriander seeds 1 tsp (coarsely crushed)
cumin seeds 1 tsp (coarsely crushed)
spring onion 1/2 cup (chopped)
onion 1/2 cup (chopped)
fresh green coriander 1/4 bunch (chopped)
green chillies 1-2 (chopped)
egg 1
tomatoes slices as required
gram flour (besan) 3 tbsp (slightly roasted )
red chilli flakes 1 tsp
red chilli powder 1 tsp
salt to taste
Method: take a fine mutton qeema add raw papaya paste,ginger garlic paste, cumin,coriander seeds,salt ,both chillies pomegranate seeds, mix well.
now marinate the qeema at least for 2-3 hours in a refrigerator.
now add all chopped green fresh masala (onion,coriander,spring onion,green chilles, besan, egg, mix well.
In a non stick pan heat some oil ,make round shaped kababs, put some tomato slice on it and shallow fry them on low heat from both sides till golden brown.
serve hot with coriander,mint chutney.

1 comment:

  1. I think chapli kebabs are very popular in NWFP and as u rightly point, Afghanistan. Chapli Kebabs are shallow fried in animal fat (charbi) and it is because of this that they get their unique taste. Your recipe could be galauti kebabs and certainly not Chapli.

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