Origins of Chapli kabab afghan recipe
Let’s take a quick look at the origin of chapli kabab afghan recipe
Chapli kabab is also called Peshwari kabab as it originated from Peshawar Pakistan. It is a Mughlai influenced recipe. Mughlai cuisine are part of Indo-Persian cultural.
But Why kabab is called chapli?
The word chapli in chapli kabak afghan recipe is derived from the Pashtu language. The original word is chaprikh, meaning “flat” as it goes with the shape of chapli kabab; round and flattened texture: a perfect description of the kabab’s round and flattened shape.
Best meat for this delicious kabab
The meat can be either beef or lamb/mutton
The total cooking time
It takes approximately an hour and half to cook the kababs.
Watch a short video on how to make this delicious recipe
What you need to make this yummy recipe
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Cooking oil, 1 cup
Meat, 1 kg
2 Eggs
2 Onions, Chopped
3 Green Onions, Chopped
1 Cup Coriander, Chopped
2 Tomatoes, Chopped
6 Garlic cloves, Minced
All Purpose Flour, 1 Cup
Coriander powder, 2½ tbsp
Black pepper, 1 tbsp
Salt, 1 ½ tbsp
Red hot pepper, ½ tsp
Crushed Red pepper, 1 tbsp
EQUIPMENT NEEDED
A non Stick cookie baking sheet
chapli kabab afghan recipe | چپلی کباب افغانی
Course: Non VegeterianCuisine: AfghanDifficulty: none6
servings30
minutes1
hour1
hour30
minutesChapli kabab afghan recipe is also called Peshwari kabab as it originated from Peshawar Pakistan. It is a Mughlai influenced recipe.
Ingredients
Meat, 1 kg
2 Onions, Chopped
3 Green Onions, Chopped
1 Cup Coriander, Chopped
2 Tomatoes, Chopped
6 Garlic cloves, Minced
All Purpose Flour, 1 Cup
Coriander powder, 2½ tbsp
Black pepper, 1 tbsp
Salt, 1 ½ tbsp
Red pepper, 1 tbsp
Red hot pepper, ½ tsp
2 Eggs
Cooking oil, 1 cup
Directions
- In a large bowl, combine the meat, chopped onions, green onions, fresh coriander, tomatoes, minced garlic cloves, all-purpose flour, coriander powder, black pepper, salt, red pepper, hot red chili flakes, and eggs. Mix well until all ingredients are fully combined.
- Let the mixture rest at room temperature for 10 to 15 minutes. Then, shape the mixture into patties using a patty maker or your hands.
- Heat cooking oil in a frying pan and cook the patties until golden brown on both sides. While frying, press a tomato slice onto the center of each kabab.
- Once fried, place the kababs one by one on a non-stick baking sheet lined over a cookie pan. Bake in the oven on low heat for about 25 minutes.
- Serve hot with Afghan naan, fresh green onions, chopped coriander, lime or lemon wedges, and plenty of fresh vegetables.
Recipe Video
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