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Chapli Kabab Recipe

 Chapli Kabab


Chapli kebab is an imperial style Pashtun minced kebab celebrated as Peshawari kabab or Chappal kabab, ordinarily made with ground sheep, hamburger or chicken with the expansion of a few flavors structure a kabab (patti) at that point singed to make it brilliant dark colored shading. Flavorful in taste and individuals love to eat it. Best dish for vacationers from Peshawar.

On the off chance that your taste buds know about the genuine taste of chapli kabab then you have to locate a decent formula. Individuals living abroad missed that taste so attempt this formula may be it causes you a great deal to make the definite taste of Pakistani style Peshawari Chapli Kabab likewise popular as Chappal Kabab.

Tips To Make Best Chapli Kabab


Appropriately crush mince (keema) before including flavors.

To make delicate kabab, utilize the correct extent of fixings exceptional the Makkai atta.

For impeccable taste, never skip anar dana and makkai atta.

shopping center bits of tomatoes can make the kabab watery so utilize a major piece at the highest point of kabab.

Include singed eggs when you are going to make kabab. On the off chance that you solidify the kabab with eggs, at that point it will get malodorous.

For flawless shallow searing keep the temperature high to put kabab then turn the warmth to medium and don’t change the side until it gets brilliant darker.

Be a child or a young or a grown-up or an oldie, chicken darlings pattern everywhere throughout the world consistently! One meat that is a most loved of all too much! At the point when cooked, it very well may be introduced in numerous appearances. Sauté it, fry it, hurl it, heat it, steam it – eat it the manner in which you need to. Whatever its structure might be after being cooked, its flavor may change yet its tissue stays high in protein, low in fat and can be processed effectively.


Planning Time : 2-2.30 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Elements for Chapli Kabab-SK Khazana Recipe

Chicken mince 200 grams

Medium onion finely hacked 1

Spring onions greens hacked 2 tablespoons

New mint leaves hacked 1 tablespoon

New coriander leaves hacked ‘ tablespoon

Ginger-garlic glue 1/2 tablespoon

Kebab masala 2 teaspoons

Salt to taste

Green chillies finely hacked 1-2

Lemon juice 1/2 tablespoon

Egg 1

Oil as required

Medium tomatoes cut 2

Onion rings to serve

Lemon wedges to serve



Stage 1

Combine chicken mince, onion, spring onion greens, mint leaves, coriander leaves, ginger-garlic glue, kebab masala, salt, green chillies, lemon squeeze and egg in a bowl. Put aside in the cooler to marinate for 1-2 hours.

Stage 2

Warmth some oil in a non-stick container.

Stage 3

Gap the blend into equivalent segments and shape into patties. Spot a tomato cut in the focal point of every patty and press.

Stage 4

Spot these patties in the skillet and shallow-fry, turning sides, till completely cooked and equitably done on the two sides.

Stage 5

Serve hot with onion rings and lemon wedges.

About Ali Qasim

Ali Qasim is Famous head cook at Indian dishes club in 2014, and i am specialist in cooking,i love to write about Indian dishes & cooking, i try to cook new Indian dishes.

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