The Traditional way to cook Chapli Kabab

Chapli Kebab is a Pashtun style kebab. It is made in a round shape with spices from beef, goat or chicken meat. It started from Peshawar in Khyber Pakhtunkhwa province. Apart from Pakistan, it is also popular in Afghanistan, India and Bangladesh. Originally chapel kebab was made from beef but now it is also made from goat or chicken meat. There is a difference in the techniques of Chapli Kebab depending on the region but the main recipe is Peshawari Chapli Kebab which uses less spices. Due to minimal use of spice and substitutable meat choice, it’s great for kids and adults (eaten in moderation).

The kebabs use natural ingredients and are gluten free with protein, minerals and unsaturated fats. They  can be packed for school lunches between bun kebabs or naan. They can be stored in the freezer for up to two months, they have to be fried before freezing otherwise they won’t thaw properly and lose all water leading to broken kebabs. The dish plays a special part in promoting food tourism to both Pakistan and Afghanistan. Today Chapali Kebab is served around the world by a large presence of South Asian restaurants and Afghani restaurants.

RUBINA ASIF has used all spices and mentioned tips for making chapli kebabs better. Adding roasted basin and raw egg not only make the kebabs tastier but also prevents them from breaking. She mixed the spices well and Put oil on hands to shape kebabs properly because Kebabs should not be too thick. She also recommended that do not cook too much so that the kebabs look juicy.

SHAMA has minced the ingredients onion, ginger, garlic and green chillies from the mincing machine and removing excess water from the onion and adding the roasted basin, she roasted basin on stove until the smell has gone then add qeema in it because basin makes the kebabs delicious as well as preventing them from breaking.

AQIB has added coarsely ground cumin, dried coriander and cumin as well as pomegranate, egg and flour after mixing all these ingredient they have kept the kebabs mixture to set for 2 hours. Then Take a cup of water and wet hands with it. If you want to make large size kebabs, place the qeema pie in a plate and then press it and make it round. To make kababs in a fat he also suggest a good method so this makes their recipe unique and more palatable than other recipes.

We’re sorry, but we haven’t been able to come up with any good chapli kebabs besides. If you don’t use flour in chapli kebabs, you can add it to your diet as it is, paleo and gluten free dish. It contains all the nutrients from beef, which means that this dish is an important source of complete and high quality protein, steel, zinc, phosphorus, magnesium, potassium, vitamin B and vitamin D. looking forward to your helpful feedback.

Nutrition value

Chapli kabab is the king of all kababs. It has a crunchy texture, tangy and nutty taste. It has an abundance of scents and flavours. The nutrition value of chapli kabab has 140 calories, 9g fat, 45g cholesterol, 470mg sodium and 4g carbohydrates and also has vitamin A (2%), vitamin C (4%), Calcium (2%) and Iron 4%. All these nutrition play important role in our health. So obey proper balance diet to get good healthy diet. The Nutrition value is for one serving of 73 gram. On average a person consume more than 300 gram, or in other words 2 kebab. Therefore when nutrition vlaue multiplied by 4, the fat become 55% , while cholesterol equl to 60%

Chapli Kebab  Nutrition facts mg % Calories 140 Total Fat 9 14 Cholesterol 45 15 Sodium 470 20 Potassium -   Carbohydrates 4 1 Vitamin A 2 Vitamin C 4 Calcium 2 Iron 4 Nutritionist.com

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