Saturday, July 2, 2011

Peshawari Kababs (Chapli kababs)

Here's a delicious and authentic Chapli Kabab recipe. This dish originates from northern Pakistan and is enjoyed all over.
1/2 cup cilantro, chopped
3 eggs
1/2 kg ground beef
1.5 tsp freshly ground coriander (coarse grind)
1.5 tsp freshly ground cumin (coarse grind)
1.5 tsp crushed red chilli flakes
1 tsp garam masala
1 tbsp anar dana
2 tsp freshly ground black pepper
Slat (to taste)
1.5 tsp chopped ginger
3-4 freen chillies, chopped
2 green onions, chopped
1 small onion, chopped
1 tomato, seeds removed and chopped
1/4 cup makkai ki atta (Indian corn flour...I used cornmeal)

Scramble 2 eggs in ghee/oil until just set. Set aside to cool. Meanwhile grind 1.5 tsp each of dhaniya and zeera (using mortar and pestle if you can). Add ground spice to beef along with crushed red chili, garam masala, anar dana, black pepper, salt, cilantro, ginger, green chillies, green onions, regular onion, and tomato

Mix everything by hand with one raw egg along with approx 1/4 cup makai ka atta (might need less).
Mix with wet hand. After mixing thoroughly, add chopped scrambled eggs to the mixture and mix.

Shape into chapli kabab shape (thinner version of a burger). Top each kabab with a slice of tomato and fry in a pan with ghee/oil.

Serve with raita (yogurt dip), made as follows:

Beat 1/2-3/4 cup yogurt, add salt, a pinch of red chili, 1/4 tsp cumin pdr and 1 tbsp chopped mint

No comments:

You might also like:

Related Posts with Thumbnails


Bookmark and Share