Origins of Chapli kabab afghan recipe
If you wondering Where is chapli kabab afghan recipe originally from?
Chapli kabab is also called Peshwari kabab as it originated from Peshawar Pakistan. It is a Mughlai influenced recipe. Mughlai cuisine are part of Indo-Persian cultural.
But Why kabab is called chapli?
The word chapli in chapli kabak afghan recipe is derived from the Pashtu language. The original word is chaprikh, meaning “flat” as it goes with the shape of chapli kabab; round and flattened texture.
Best meat for this delicious kabab
The meat can be either beef or lamb/mutton
The total cooking time
It takes approximately an hour and half to cook the kababs.
Watch a short video on how to make this delicious recipe
What you need to make this yummy recipe
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Cooking oil, 1 cup
Meat, 1 kg
2 Eggs
2 Onions, Chopped
3 Green Onions, Chopped
1 Cup Coriander, Chopped
2 Tomatoes, Chopped
6 Garlic cloves, Minced
All Purpose Flour, 1 Cup
Coriander powder, 2½ tbsp
Black pepper, 1 tbsp
Salt, 1 ½ tbsp
Red hot pepper, ½ tsp
Crushed Red pepper, 1 tbsp
EQUIPMENT NEEDED
A bowl
Patty maker
Frying pan
A non Stick cookie baking sheet
A non-stick pan
chapli kabab afghan recipe | چپلی کباب افغانی
Course: Non VegeterianCuisine: AfghanDifficulty: none6
servings30
minutes1
hour1
hour30
minutesChapli kabab afghan recipe is also called Peshwari kabab as it originated from Peshawar Pakistan. It is a Mughlai influenced recipe.
Ingredients
Meat, 1 kg
2 Onions, Chopped
3 Green Onions, Chopped
1 Cup Coriander, Chopped
2 Tomatoes, Chopped
6 Garlic cloves, Minced
All Purpose Flour, 1 Cup
Coriander powder, 2½ tbsp
Black pepper, 1 tbsp
Salt, 1 ½ tbsp
Red pepper, 1 tbsp
Red hot pepper, ½ tsp
2 Eggs
Cooking oil, 1 cup
Directions
- In a bowl, add Meat, chopped Onions, chopped Green Onions, chopped Coriander, chopped Tomatoes, minced Garlic cloves, All Purpose Flour, Coriander powder, Black pepper, Salt, Red pepper, Red hot pepper and Eggs. Mix until all ingredients are well combined.
- Let it rest, in room temperature, for 10 to 15 minutes. Afterwards, shape it into patties using a patty maker or by hand.
- In a frying pan, cook patties in hot cooking oil.
- Place and press a tomato on each kabab.
- Cook until both sides are fried and then place a non Stick cookie baking sheet on a cookie pan and place kababs one by one on it.
- Place the pan in the oven to bake on low for 25 minutes.
- Serve with Afghan naan bread, chopped Green Onions, chopped coriander, Lime lemon, and lots of fresh veggies.
Recipe Video
Did you enjoy making this delicious recipe?
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