Mutton Chapli Kababs

Name: Mutton Chapli Kababs
Total time: 2700 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1 kg Mutton Mince; 2 tsp Salt or to taste; 2 tsp Cumin powder; 1 tsp Garam Masala; 2-3 tbsp Coriander Seeds partially crushed; 1 tbsp Black Pepper crushed; 6-7 Green Chilli paste; 2 tbsp Ginger garlic paste; 1 bunch Coriander Leaves chopped; 2 Onions very finely chopped; 2 tbsp Yellow Cornmeal or Makai ka Aata; 1 tbsp Dry Pomegranate Seeds or Anardana; 2-3 Tomatoes thinly sliced

ZMA @zesty5

Chapli Kabab is a Mughlai influenced Pashtun styled minced Kebab usually made with ground Beef, Chicken or Mutton shaped into a patty and either deep or shallow fried. My grandmother's delicious Kabab recipe will surely win everyone's heart hands down. It originated in Peshawar, today North West of Pakistan and hence popularly known as Peshawari Kabab. These are easily done on stove top with few special spices. The word Chapli is derived from a Pashto word chaprikh meaning 'flat' referring to the light, round and flattened texture that just melts in your mouth. Served best with Naans, these can be eaten with Pita bread or Buns too. Kids will love these soft, juicy and succulent Kabab and can be an added attraction at any party, family get togethers or reunions.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

45 minutes

5-6 servings

1 kgMutton Mince
2 tspSalt or to taste
2 tspCumin powder
1 tspGaram Masala
2-3 tbspCoriander Seeds partially crushed
1 tbspBlack Pepper crushed
6-7Green Chilli paste
2 tbspGinger garlic paste
1 bunchCoriander Leaves chopped
2Onions very finely chopped
2 tbspYellow Cornmeal or Makai ka Aata
1 tbspDry Pomegranate Seeds or Anardana
2-3Tomatoes thinly sliced

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Steps

45 minutes

1

Mix all the ingredients in a large bowl and let it rest in the refrigerator well covered for about an hour. This is the most important step.
2

Egg has to be added for a good texture and it enhances the flavour of these kababs even more. Authentic one's are made using egg on the streets of Peshawar. They actually fry the plain eggs and add it to the kabab mix. That is street style of doing them. At home, we just need to add an whole egg to the mince mix.
3

Now shape into round kababs and shallow fry them on a non-stick tawa or a pan. Fry few at a time on both the sides by turning over two to three times. Or deep fry as well. Press a slice of tomato on the kababs and shallow fry them on a low heat with a lid on. As these are mutton chapli kababs, they will get done in 10-12 minutes for each batch. They can be deep fried also as per one's own preference.
4

Cover them with a lid to ensure even cooking. Serve with mint raita or any chutney of your choice. These taste heaven with homemade butter naans. I did just the same friends. Yum! Enjoy!

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ZMA @zesty5

on May 18, 2021 05:05

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.