Peshawari Chapli Kebab Gets A Veg Spin And We Are Loving It

Delhi is brimming with delivery kitchens and plenty of noteworthy ones at that. Currynama may be fairly new to the game, but it has created quite some buzz among the urban lot with its authentic and quirky North Indian and Mughlai fare. Food from here comes wrapped and packaged neatly in jars, handis, and paper boxes.  

When we sampled the food of Currynama, many dishes stood out for its attention to detail, wholesome flavours and colour. Classics like Amritsari Fish, Chicken Tikka Masala, Mutton Rara, Murgh Tikka Biryani win heart, and quirky experiments like Kakori Kebab Taco (mini tacos filled with mutton kakori kebab and onions), Jalapeno paratha, and rajma galouti sliders (mini burgers with melt-in-mouth Rajma Galouti Kebab patty) also hits home. We feel the Amritsari kulcha and dal seven seas will satisfy every Dellhite to the core, and another special kebab that is equally as delightful is the Subz Chapli.  

Now, before you raise your eyebrows, hear us out. Vegetarian kebabs are a thing and they are here to stay, you just need to give them a chance to grow on you. Chapli kebab is a Peshawari kebab that is known for its use of red meat and ghee. A platoon of spices does not go into the kebab as the idea is for meat to take centre stage. In this veg chapli kebab too veggies like carrots, beans, peas, cauliflower, broccoli, besan, and ghee come together for a patty-like treat that is soft, chewy, and oh-so-irresistible at the same time. Try it soon.  


  • 1 Kg carrots
  • 1 kg beans
  • 1 kg green peas
  • 600 gms cauliflower
  • 600 gms broccoli
  • 300 gms besan
  • 500 gms ghee
  • 50 g salt
  • 100 g yellow chilli powder
  • 25 g garam masala
  • 25 g amchoor powder
  • 25 g anardana seed
  • 25 g black salt


  • Mince all the vegetables and saute them in desi ghee, shahi jeera, besan, salt, yellow chilli powder, anardana, jeera powder.
  • Let it cool down and make patty out of the mixture.
  • Shallow fry them in a nonstick pan and serve them with mint chutney.