Authentic Chapli Kabab Recipe by Rubina Asif | Traditional Pashtun Cuisine | RHF (Recipe)
Learn how to make Chapli Kabab at home with this authentic recipe by Rubina Asif. A spicy meat patty from Pashtun cuisine, Chapli Kabab is a beloved dish in Pakistan, Afghanistan, and India.
Chapli Kabab by Rubina Asif - A Traditional Pashtun Delight
Introduction
Chapli Kabab is a signature dish of Pashtun cuisine, known for its spicy, flavorful meat patties. Originating from the regions of Pakistan and Afghanistan, this dish has become popular across South Asia. The combination of minced meat, aromatic spices, and herbs makes Chapli Kabab a favorite for many. Rubina Asif’s recipe offers a step-by-step guide to creating these delectable patties at home, ensuring you get the authentic taste of this beloved dish.
Benefits
Chapli Kabab is a protein-rich dish, making it a great choice for those looking to build muscle or maintain a healthy diet. The spices used in this recipe, such as cumin and coriander, are known for their digestive and anti-inflammatory properties. This dish is perfect for family dinners, special occasions, or as a snack.
Detailed Recipe
Ingredients:
- Minced meat (beef or chicken): ½ kg
- Green coriander: 250 grams
- Onion: 1, finely chopped
- Mint leaves: 10-15
- Tomatoes: 2, finely chopped, seeds removed
- Green chilies: 5, finely chopped
- Red chili powder: 1 tbsp
- Salt: 1 tbsp
- Garam masala powder: 1 tsp
- Roasted dried coriander: 1 tbsp
- Roasted ground cumin: 1 tbsp
- Pomegranate seeds: 2 tsp, chopped
- Ginger and garlic paste: 2 tbsp
- Unsalted egg omelets: 2, cooked and chopped
- Roasted chickpea flour (besan): ½ cup
- Egg: 1, beaten
Method:
- Grate the meat with fat and place it in a large mixing bowl.
- Add finely chopped onion, tomato, green coriander, green chilies, and mint leaves to the bowl.
- Mix in ginger-garlic paste, chopped chilies, salt, roasted and chopped coriander, roasted and chopped cumin, garam masala powder, and chopped pomegranate seeds.
- Incorporate the chopped, unsalted omelet and roasted chickpea flour into the mixture.
- Add the beaten egg to bind the ingredients together. If the mixture is too moist, add more chickpea flour to achieve the desired consistency.
- Heat oil in a frying pan over medium heat. While the oil heats, shape the meat mixture into flat, round patties. Make sure the kebabs are not too thick for even cooking.
- Reduce the heat before adding the kebabs to the pan. Fry each side for 3-4 minutes or until cooked through but still juicy.
- Remove the kebabs from the pan and place them on tissue paper to absorb excess oil.
- Serve hot with naan, raita, or green chutney.
Calories
One Chapli Kabab contains approximately 250-300 calories, depending on the portion size and ingredients used.
Health Information
Chapli Kabab is high in protein, essential for muscle repair and growth. The dish also contains healthy fats from the meat and beneficial spices that aid digestion and reduce inflammation.