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Chapali Kebab By Chef Harpal Singh Sokhi

Chapali Kebab

Chapali Kebab are Pashtun style minced kebab made with ground meat. Chef Harpal Singh Sokhi shares the recipe of this famous Afghani street food.
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Serves

3

Cooking Time

8-10 Min

Meal Type

snacks

Preparation Time

10-15 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Chapali Kebab

    • 2 tbsp coriander seeds

    • 1 tsp cumin seeds

    • 1 tsp carom seeds

    • 1 tbsp pomegranate seeds

    • 1 kg mutton kheema

    • 2 chopped onions

    • 2 chopped tomatoes

    • 3-4 chopped green chillies

    • 1 tsp red chilli flakes

    • 1 tbsp garlic paste

    • 1 tbsp ginger paste

    • 1 tsp crushed black pepper

    • 3 tbsp garam masala

    • 1 tsp cumin powder

    • salt to taste

    • 3 tbsp maize flour

    • 2 eggs

    • ghee as required

    • 2 tbsp chopped corinader

PREPARATION

  1. 1

    In a frying pan, roast coriander seeds, cumin seeds, carom seeds, and pomegranate seeds. In a mixer, grind the roasted spices coarsely.
  2. 2

    Take mutton kheema in a parat and add chopped onions, chopped tomatoes, chopped green chillies, red chilli flakes, garlic paste, ginger paste, crushed black pepper, garam masala, cumin powder, salt, maize flour and eggs to it. Mix well and make a dough.
  3. 3

    Add chopped coriander to the dough. Now, take a portion of the dough, shape it into a flat round patty and shallow fry on both sides.
  4. 4

    Chapali kebabs are ready, serve with green chutney.

Mughal culinary influences popularised many kebab recipes in Afghanistan resulting in local dishes like the Chapali kebab. The name chapali is derived from the Pashto word “chaprikh” meaning flat. Though chapali kebab is a popular street food it is also served as a starter during Eid-ul Azha and in Ramadan as part of iftar. Usually, the kebab is made from marinated mincemeat of beef or mutton, maize flour, eggs, veggies and spices. The kebabs are shallow fried and served with tea.

These delicious Chapali kebab just melt-in-your-mouth.

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