Chapli kebab is a Pashtun style minced kebab, usually made from ground beef or mutton with various spices in the shape of a patty. It originates from Peshawar in northwest Pakistan, and is also known as the Peshawari kebab. In Punjab also known as Chitter Kebab.
½ kg mince meat (beef or lamb)
½ teaspoon red chilli powder
½ tablespoon roasted whole coriander seeds
½ tablespoon roasted coriander seeds, coarsely ground
3 green chillies, chopped finely
¼ teaspoon black pepper powder
½ teaspoon jeera powder
1 onion, finely chopped
¼ cup finely chopped spring onion
1 ½ cup finely chopped coriander leaves
½ cup finely chopped mint leaves
salt as per taste
oil for shallow frying
Chapli Kababs Recipe
Mix well all the ingredients in the mince except oil.
Keep aside for ½ hour.
Roll the mixture in round balls, approx (1 ½ tablespoon of mixture for each ball).
Flatten (press by palms) the balls.
Heat oil for shallow frying.
Shallow fry the kababs till golden brown from both the sides.