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.
1⁄2 kg mince meat (beef or lamb)
1⁄2 teaspoon red chilli powder
1⁄2 tablespoon roasted whole coriander seeds
1⁄2 tablespoon roasted coriander seeds, coarsely ground
3 green chillies, chopped finely
1⁄4 teaspoon black pepper powder
1⁄2 teaspoon jeera powder
1 onion, finely chopped
1⁄4 cup finely chopped spring onion
1 1⁄2 cup finely chopped coriander leaves
1⁄2 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 1⁄2 hour.
Roll the mixture in round balls, approx (1 1⁄2 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.