WHAT ARE CHAPLI KABABS?
Easy Pakistani Beef Chapli Kababs (Overnight Option) are a delicacy originating from Peshawar, Pakistan. They are made of ground beef, and are extremely flavorful. Their originated in the city Peshawar. They are always shallow fry and never grilled. This Pakistani Appetizer recipe is one of few recipes like Mutton Chaaps and Mutton Raan that is exclusively Pakistani. My Indian husband loves them when I introduced them to him. I always make some types of Kabab at my house during a party. I just had a party last weekend and I made these Chapli Kababs along with Chicken Reshmi Kababs.
WHY THE KABABS ARE CALLED CHAPLI?
As mentioned earlier, these kababs originate from Peshawar, Pakistan, where Pashto is the primary language. The terms chaprikh, chapdikh, and chapleet all mean “flat.” Isn’t that interesting?
WHY CHAPLI KABABS BREAK?
Most people forget to add the egg and some type of flour. This recipe calls for rice flour because its tasteless, and strong binding agent. Another option is gram flour, but the thing is you can taste the gram flour so I strongly advice against it.
CAN THESE KABAB BE MADE AHEAD OF TIME?
Yes, you can freeze them, but avoid adding the chopped tomatoes, green peppers (green chilis), fresh cilantro, and onions until you’re ready to fry. These fresh ingredients release water when thawed, which is why I recommend not adding them before freezing.
CAN CHAPLI KABAB ONLY BE MADE IN BEEF?
No, Chapli Kababs can be made in beef, goat, lamb, or chicken.
STEPS IN CHAPLI KABABS
Mix in all the ingredients. Marinate in the refrigerator overnight. Shallow fry them.
INGREIDENTS
Powdered spices- These are added to enhance the taste, and dried pomegrade powder is add to bring some tangy-ness to the recipe. Egg- The egg helps with the tenderness and keep the kabab moist. Coriander seeds- Roughly hand crushed. This is a key ingredient in this recipe. There are barely any whole spices in this flavorful kabab recipe. Ground beef- The recipe will be high in protein. I usually make this recipe in 80/20 ground beef. Oil- The recipe calls for olive oil but you can substitute any kind of neutral oil. Fresh ingredients- The four fresh ingredients can’t be substituted with anything else, as it helps enhance the taste.
HOW TO MAKE CHAPLI KABABS?
WHAT TO PAIR THEM WITH?
Pair this Pakistani recipe with some Green Cilantro Chutney or Pudina Chutney.
HOW TO STORE AND HOW LONG WILL THEY LAST?
Store the mixture up to 1-2 days in the refrigerator. After frying them, They will be okay in the refrigerator for 1-2 days. To freeze them, just shape the kababs then store them in between layers of parchment paper so kababs don’t stick together, and of course, store them in an airtight container. Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.
Let’s Make Chapli Kababs!!!
