When it comes to Pakistani cuisine, Peshawari Chapli Kabab stands out as a mouthwatering specialty. Hailing from the vibrant city of Peshawar in the Khyber Pakhtunkhwa province, these kababs are known for their distinct flavors and unique preparation. Packed with aromatic spices, tender mutton, and a delightful blend of herbs, Peshawari Chapli Kabab is a must-try dish that will transport your taste buds to the streets of Peshawar. So, let’s dive into the recipe and unlock the secrets to making these flavorful kababs at home.
Ingredients:
To prepare Peshawari Chapli Kababs, you will need the following ingredients:
– 500 grams ground mutton (preferably with a bit of fat)
– 1 medium-sized onion, finely chopped
– 2 tablespoons coriander leaves, finely chopped
– 2 tablespoons mint leaves, finely chopped
– 2 green chilies, finely chopped
– 2 teaspoons ginger-garlic paste
– 1 teaspoon red chili powder
– 1 teaspoon crushed pomegranate seeds (anardana)
– 1 teaspoon coriander powder
– 1 teaspoon cumin powder
– 1/2 teaspoon garam masala powder
– 1/2 teaspoon turmeric powder
– Salt to taste
– 1 egg (optional, for binding)
– Cooking oil (for frying)
Instructions:
1. Mixing the Ingredients:
– In a mixing bowl, combine the ground mutton, finely chopped onion, coriander leaves, mint leaves, green chilies, ginger-garlic paste, red chili powder, crushed pomegranate seeds, coriander powder, cumin powder, garam masala powder, turmeric powder, and salt.
– Mix all the ingredients thoroughly, ensuring they are evenly incorporated. You can use your hands to combine the mixture effectively.
2. Resting the Mixture:
– Cover the mixing bowl with a clean cloth or plastic wrap and allow the mixture to rest in the refrigerator for about 1 to 2 hours. This resting period allows the flavors to meld together and enhances the taste of the kababs.
3. Shaping and Frying the Kababs:
– After the resting period, take the mixture out of the refrigerator.
– Divide the mixture into small portions and shape them into round, flat patties. Traditionally, Peshawari Chapli Kababs are slightly larger than the regular-sized kebabs.
– Heat cooking oil in a frying pan or griddle over medium heat.
– Carefully place the shaped kababs onto the heated pan and fry them until they turn golden brown and are cooked through. Flip the kababs occasionally to ensure even cooking.
4. Serving and Enjoyment:
– Once the kababs are cooked and have acquired a desirable golden color, remove them from the pan and place them on a paper towel to absorb any excess oil.
– Serve the Peshawari Chapli Kababs hot with freshly baked naan bread, mint chutney, sliced onions, and lemon wedges.
– These kababs are perfect for a hearty meal, a barbecue gathering, or even as a delightful appetizer.
Tips:
– If the mixture feels too loose, you can add an egg to bind the ingredients together.
– For an authentic touch, consider using a cast-iron skillet or tawa for frying the kababs.
– Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chilies.