Indulge in the rich and aromatic world of Chapli Kabab a culinary masterpiece hailing from the heart of Pakistan. Chapli Kabab a popular Pakistani dish made with ground meat or chicken or beef and spices. Known for their melt in the mouth texture and bold smoky flavors Chapli Kababs have captured the hearts and palates of food enthusiasts worldwide.
This recipe will make approximately 6-8 Chapli Kababs.
Ingredients Chapli Kababs
For the Kababs
- 500 grams (1.1 pounds) ground beef or lamb (you can also use chicken or turkey)
- 1 medium-sized onion, finely chopped
- 2-3 green chilies, finely chopped (adjust to your spice preference)
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1-2 tomatoes, finely chopped
- 1/2 cup fresh coriander leaves, chopped
- 1/2 cup fresh mint leaves, chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds, crushed
- 1 tsp red chili flakes (adjust to your spice preference)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- Salt to taste
- 2 eggs
- Cooking oil, for frying
For Serving Kababs
- Fresh naan or pita bread
- Sliced onions
- Sliced cucumbers
- Raita or yogurt sauce
Instructions Kababs:
Prepare the Meat Mixture
1/ In a large mixing bowl, combine the ground meat, chopped onions, green chilies, minced garlic, minced ginger, chopped tomatoes, fresh coriander, and fresh mint leaves.
Add the cumin seeds, crushed coriander seeds, red chili flakes, ground coriander, ground cumin, turmeric powder, garam masala, and salt to the mixture.
2/ Mix and Bind
Using your hands, mix all the ingredients thoroughly. It’s essential to knead and squeeze the mixture to combine everything evenly.
3/ Add Eggs
Beat the eggs and add them to the mixture. The eggs will help bind the ingredients together.
4/ Shape the Kababs
Take a small portion of the mixture and shape it into a round patty, approximately 1/2 inch thick. Repeat this process for the remaining mixture. You can make them as big or small as you prefer.
5/ Heat Oil
Heat cooking oil in a large skillet or frying pan over medium-high heat.
6/ Fry the Kababs
Carefully place the Chapli Kababs in the hot oil. Fry them for about 4-5 minutes on each side or until they are browned and cooked through.
7/Serving Chapli Kababs
Serve the Chapli Kababs hot with fresh naan or pita bread, sliced onions, sliced cucumbers, and raita or yogurt sauce on the side.
Enjoy your homemade Chapli Kababs! They are delicious as a snack, appetizer, or part of a main course.
Tips and Tricks to Help You Make Delicious
Use High-Quality Meat: Start with good quality ground meat (beef, lamb, chicken, or turkey) to ensure a flavorful and tender result.
Finely Chopped Ingredients: Chop onions, green chilies, tomatoes, and fresh herbs finely to distribute flavors evenly and create a cohesive mixture.
Spice Balance: Adjust the spices (cumin, coriander, red chili, etc.) to your preference, keeping in mind that Chapli Kababs are known for their bold flavors.
Egg Binding: Use beaten eggs to bind the mixture together. This helps hold the kababs’ shape during cooking.
Rest the Mixture: Let the mixture rest for at least 30 minutes before shaping and cooking. This allows the flavors to meld and makes it easier to handle.
Oil the Hands: When shaping the kababs, lightly oil your hands to prevent the mixture from sticking.
Shallow Fry: Pan-fry the Chapli Kababs in a shallow amount of oil over medium-high heat. This gives them a crispy exterior without soaking in too much oil.
Uniform Thickness: Keep the kababs a uniform thickness to ensure even cooking. Aim for around 1/2 inch thick.
Handle with Care: Be gentle when flipping the kababs to avoid breakage. Use a wide spatula for support.
Serve Hot: Chapli Kababs are best enjoyed hot off the stove. Serve them with naan, raita, and fresh salad for a complete meal.
Variations: Feel free to experiment with different ingredients like minced garlic, ginger, or even a squeeze of lemon juice for added flavor.
Grill Option: If you prefer a healthier alternative, you can also grill Chapli Kababs. Use a grill basket or skewers for easier handling.
Accompaniments: Chapli Kababs pair wonderfully with mint chutney, tamarind sauce, or yogurt-based dips.
Remember, Chapli Kababs are a versatile dish, so don’t hesitate to adapt the recipe to your taste preferences. Enjoy your homemade Chapli Kababs!
NUTRITION VALUE
The nutrition value of Chapli Kabab can vary depending on the specific recipe and serving size. Here’s an approximate nutritional breakdown for a typical serving of Chapli Kabab (one medium-sized patty, approximately 100 grams) made with ground beef.
Calories: Around 300-350 calories per patty.
Protein: Chapli Kababs are a good source of protein, providing approximately 17-23 grams of protein per patty, depending on the meat used.
Fat: The fat content can vary based on the meat and the amount of oil used for frying. On average, Chapli Kababs can contain around 20-30 grams of fat per patty.
Carbohydrates: These kababs are relatively low in carbohydrates, with about 5-10 grams per patty.
Fiber: There is minimal dietary fiber in Chapli Kababs.
Sodium: The sodium content can vary based on the amount of salt added to the recipe. On average, it might contain around 400-600 milligrams of sodium per patty.
Vitamins and Minerals: Chapli Kababs can provide essential vitamins and minerals such as iron, zinc, and B vitamins, primarily depending on the meat and spices used.
Please note that these values are approximate and can vary significantly based on the specific ingredients and cooking methods used in your Chapli Kabab recipe. If you have specific dietary concerns or requirements, it’s a good idea to calculate the exact nutritional content based on the ingredients you use or refer to the nutritional information on packaged ground meat.
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