Chapli kebab is the king of all kababs. It has a crunchy texture, tangy and nutty taste. It is full of aromas and bursting with flavors.
Chapli kabab is a specialty of Pukhtun Cuisine, the food of Khyber Pakhtunkhwa, a province of Pakistan.
Dry roast whole spices (coriander, cumin, pomegranate, and fennel seeds) in a pan for 1 minute until fragrant.
Remove the pan from heat and add powdered spices to the hot pan. Stir for few seconds so the powdered spices also yield some fresh aroma. Then transfer the spice mix to a food processor.
Crushed the spices coarsely. Just 2-3 pulse are enough to break the spices, do not ground into fine powder. Chapli kabab spice mix is ready, you can store it in the pantry for few weeks or in the fridge for months.
Take mince in a bowl, add onions, clarified butter, chapli kabab spice mix, green chilies, ginger, garlic, and fresh coriander, mix well. Marinate for 30 minutes at least. (Preferably 4-6 hours in the fridge.)
Before making the kababs, add an egg, tomatoes, and cornmeal. Cornmeal makes the kabab crunchy alternately you can also add wheat flour.
Do a taste test by frying a small petty of kabab.
Now roll out a flat patty (kabab) from mince dough. The size of restaurant-style kabab is very big. We find these smaller and single-serving kababs easier to handle.
Fry kabab on medium heat for 2 minutes on each side until golden, then turn heat to high and cook further for a few seconds for crispy edges.
By Mariam Sodawater