Chappal kabab or Chapli kabab is basically KPK (Khyber Pakhtoon khwa) dish. These are mostly found in Peshawar side and are known as Peshawari Chappal kabab.
Chappal Kabab is a cutlet made with ground beef, but its aroma and taste comes from the special spices that are used to make chappal kabab.
I got the recipe from my mom. But I was not fully satisfied with the spices. So I searched on internet. Then I used half of my mom’s recipe and few spices that I found common in different internet recipes.
The Chappal kababs turned really awesome and I and my family enjoyed a lot.
Whenever I make any Pakistani dish be it a curry or cutlets or anything else I divide my recipe in to three parts.
- Dried Masalas.
- Wet Masalas or paste.
This makes my work really easy. I would suggest all of you to follow this rule. You will really enjoy your work
I know that these days you can easily get ready made masalas from market. But making each and everything by yourself is real fun and most important you can increase and decrease the quantities of the spices according to you and your family taste and health.
Since Eid ul Azha is very near so I decided to share my recipe with everyone.
So here is the recipe 🙂
Ground Beef 1kg
FOR DRIED MASALA:
Cornmeal 1 1/2 cup
Dried Pomegranate Seeds 2 1/2 tb sp (lightly ground)
Dried Coriander 2 1/2 tb sp ( Roasted and lightly ground)
Cumin seeds 2 1/2 tsp (Roasted and lightly ground)
Paprika 2 tb sp (slightly toasted)
Salt 3 tbsp
Ghee/ Butter/ Fat 4 tb sp
Papaya peel 1 tsp (mashed)
Onions 4 medium (Thinly chopped)
Oil 3 to 4 tb sp for each batch of kababs.
- Grind all the dry ingredients in a grinder, except cornmeal. Mix the ground ingredients in cornmeal.
- Add all the dry and wet ingredients in the ground beef at once and mix with the help of your hands or spatula till all the ingredients are well combined.
- Leave the mince mixture for 2 to 3 hours.
- Form round cutlets, using both your hands.
- Heat oil in a pan at medium low heat.
- Fry each side of Kabab for 3 to 5 mins or till they become dark brown. (Which means that the kababs are fully cooked.)
- Serve hot with Raita, Chutni or Salad.
SERVING TIP: Garnish with onions or decorate your serving plate with sliced lemon and cucumber (as shown in the picture)
MAKES: 24 Medium size kababs
Try this recipe and don’t forget to give your feedback. If you make any variation do let us know. We will try that and will publish on our blog with your name. If you are confused about any step or you have any questions about the recipe feel free to ask via comment box. 🙂