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Chapli Kebab

Name: Chapli Kebab
Prep time: PT30 minutes
Cook time: PT15 minutes
Total time: PT45 minutes
Yield: 8
Cuisine: Pakistan
Ingredients: 500 g Ground beef (20% fat); 1 medium Onion, finely chopped; 2 medium Tomatoes, finely chopped (seeds removed); 3 undefined Green chilies, finely chopped (adjust to taste); 1/4 cup Fresh coriander, chopped; 1 tbsp Ginger-garlic paste; 1 tbsp Coriander seeds, crushed; 1 tsp Cumin seeds, roasted and crushed; 1 tbsp Pomegranate seeds (anardana), crushed; 1.5 tsp Salt (or to taste); 1 tsp Red chili flakes; 0.5 tsp Black pepper, crushed; 1.5 tbsp Cornmeal (makai ka atta) or gram flour (for binding); 1 undefined Egg (for binding); undefined undefined Vegetable oil for frying

Chapli Kebab is a popular Pashtun dish originating from Peshawar, Pakistan. These flat, round patties are made from ground beef (or sometimes mutton or chicken) mixed with a blend of spices, herbs, and sometimes tomatoes and onions. They are shallow-fried until crispy on the outside and tender on the inside.

준비 시간30 minutes

조리 시간15 minutes

총 시간45 minutes

1회 제공량8

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
In a large bowl, combine the ground beef, finely chopped onion, tomatoes, green chilies, fresh coriander, ginger-garlic paste, crushed coriander seeds, cumin seeds, crushed pomegranate seeds, salt, red chili flakes, black pepper, cornmeal, and egg. Mix everything thoroughly with your hands for about 5-7 minutes until well combined. The mixture should have a slightly sticky, cohesive texture.
💡 전문가 팁: Ensure onions and tomatoes are finely chopped and excess moisture is squeezed out to prevent the kebabs from falling apart.
2
Cover the bowl and let the mixture rest in the refrigerator for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
3
Wet your hands slightly to prevent sticking. Take a generous handful of the mixture and shape it into a large, flat, round patty, about 1/2 inch thick. You can press a thin tomato slice into the center of each kebab for a traditional look (optional).
💡 전문가 팁: Don't make the patties too thick, as they may not cook through evenly.
4
Heat about 1/2 inch of vegetable oil in a heavy-bottomed skillet or tawa over medium heat. Once the oil is hot, carefully place the chapli kebabs in a single layer, ensuring not to overcrowd the pan. Fry for about 4-5 minutes per side, until deep golden brown and cooked through. Avoid flipping them too often; let one side cook completely before turning.
💡 전문가 팁: Maintain medium heat to ensure the kebabs cook through without burning.
5
Remove the cooked chapli kebabs from the skillet and drain on paper towels. Serve hot with naan, raita, salad, or chutney.
💡 전문가 팁: Serve immediately for the best texture and flavor.

요리 기록 추적

💡 전문가 팁

✓For authentic flavor, use beef with about 20% fat. If using leaner meat, you might need to add a bit more binding agent.
✓Ensure all wet ingredients like onions and tomatoes are well-drained to prevent the mixture from becoming too loose.
✓Kneading the mixture well helps bind the proteins and prevents the kebabs from breaking.
✓Don't overcook the kebabs, as they can become dry.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Use minced lamb or chicken instead of beef.
Add a tablespoon of chopped mint leaves for extra freshness.
For a spicier version, increase the amount of green chilies or red chili flakes.