A popular speciality from Peshawar, Pakistan,Chapli Kebab is recognised for its distinct texture and depth of flavour. Besides being a staple in Pakistani meals, these kebabs have grown popular around the world too. They are made from ground meat and cooked with a variety of spices. They are often shallow-fried, which results in a crispy outside and preserves the softness and juiciness within the kebab.
The word "chapli" is derived from the Pashto word "chaprikh," which means flat and defines the shape of the kebab. Chapli kebabs are usually served with pita bread or in a bun with pickled red onions, fresh lettuce and a yoghurt-based sauce.
Selection Of The Right Ingredients
The quality of the meat you select is the base of a delicious chapli kebab. Choose ground meat with a healthy amount of fat as this enhances the taste and keeps the kebabs moist when cooking on a grill.
Using freshly minced meat is always better than prepackaged one. Authentic flavour comes from utilising fresh herbs and spices in addition to high-quality meat. Fresh cilantro or mint, garlic, green chillies, cumin seeds, and coriander seeds are typical components. Furthermore, adding dried pomegranate seeds (anardana) gives chapli kebabs a distinct flavour that sets them apart from other meaty dishes.
Making Spice Mix
Using a healthier method to gain essential oils involves toasting cumin together with coriander seeds until you can smell the aroma before grinding them coarsely. Mixing salt with these spices and adding both anar dana and black pepper with chilli flakes is a good idea. The amount of green chillies and chilli flakes depends on how spicy you want the dish to be. Cut down the number and quantity of spicy ingredients while maintaining a strong overall flavour if you prefer a milder taste.
Kneading And Shaping The Kebabs
It's important to thoroughly knead the dough after combining all the ingredients, including chopped onions, tomatoes, herbs, and spices. After kneading the mixture reaches the desired uniform stickiness to perform shaping. It requires a minimum thirty-minute resting period in the refrigerator before being shaped. While enabling moisture to re-distribute throughout the mixture, resting aids in the blending of flavours.
To prevent sticking when forming your chapli kebabs you should apply oil to your hands. To make one chapli kebab, cut the meat mixture into a circular shape with a half-inch thickness. Round or slightly oval shapes work best for cooking because uniform sizes help achieve balanced heat distribution.
Image Credit: Flickr
Cooking Process
Chapli kebabs need shallow cooking in a pan with hot oil until they achieve their desired golden brown colour on both surfaces. With medium heat, these meat patties maintain their moisture content without burning the outside. Cook these delicious kebabs for 4–5 minutes per side so they develop a perfect crust without drying out on the inside. When making these batches ensure no overcrowding of the pan and divide cooking into separate sessions for necessary temperature consistency.
Serving Tips
Serve hot, with rice or naan, once prepared. Simple additions such as tangy yoghurt sauce or refreshing mint chutney give this the kebabs a better flavour Serve Chapli kebabs with a side of salad, which consists of cucumbers, tomatoes, and onions seasoned with lemon juice.
Image Credit: Flickr