Chapli Kabab

Table of Contents

Introduction

The origin of Chapli Kabab is in the Northern areas of Pakistan, where animal fats are the source of energy. It is a combination of ground meat, beef, mutton, or lamb with various spices. People also make them with chicken nowadays which I don’t prefer as chicken does not fall in the category of fatty meat. All ingredients are mixed well and shallow fried in animal fats or vegetable oil in the shape of a patty.

Things We Need

Minced / ground beef: 4 pounds (with dissolvable fats around meat, fatty meat is better) for the right flavor.

*It is essential if you need exact flavor*

Coriander seeds: 3 tablespoons (tbsp) (slightly roasted)

Cumin seeds: 2 tablespoons (tbsp) (slightly roasted)

Gram flour aka basin flour: 5 – 6 tablespoons (tbsp) (roasted till it becomes slightly brown)

Tomatoes: 2 – 4 depends on size

Onion: 2 medium

Green chillies: 4 – 8 small

Thai chilies: 2 – 3 (are optional if you are obsessed with flavor as I, for extra heat)

Black pepper: to taste

Salt: to taste

Green coriander/cilantro: 3 – 4 tbsp

Side Note: *I prefer to use chopped stems of the green coriander/cilantro more stems in the minced mixeat and save leafy parts for garnishing as stems are more flavorful.

How It Would Be Done

1. Roast coriander and cumin on a skillet or a frying pan on a low flame. This process is quick and all you want is a roasted aroma of the two spices.

2. Roast gram flour in the same pan (it saves you a wash and would smell extra special). Stir constantly to avoid burning and uneven roasting. Ahan! You are experiencing a nutty smell in your kitchen. Yes! It’s done as soon as the color gets a bit dark. Make sure not to burn it.

3. Coarsely ground coriander and cumin seeds in a mortar and pestle. In case you don’t have it available use an electric grinder but don’t make it into a powder form.

4. Chop onions and tomatoes in small chunks. Don’t forget to seed out the tomatoes before chopping. We just need flesh in our dish. Chilies also will be finely chopped

5. Add all the ingredients to the minced beef. Knead it well. Add salt and freshly ground black pepper along with green chopped coriander in it. Don’t put all the chilies at once. Add them gradually to avoid any regrets.

Note:

By this time your kitchen smells heavenly with the aroma of roasted spices and chopped fresh vegetables. Don’t forget to tidy up the kitchen at this point as I believe that a clean work area improves your creativity and helps you to do your best. Also, you need the mix to sit in the fridge for around 30 minutes and you will not be bored as the flavors combine.

Another Note: There is no need for eggs in chapli kabab. It is mostly used as a binding agent, in hamburgers even though in some areas scrambled eggs are used for taste.

Time To Fry

Shape the kababs like a hamburger but it doesn’t need to be properly circular or oval-shaped. The beauty of this kabab is the abstract shape.
For a unique flavor, it is recommended to fry in animal fat but if you are not ready to experience this strong flavor you can use any type of cooking oil. The heat must be medium.
Try not to flip it repeatedly. Let it fry for 7 – 8 minutes on one side and then turn the other side to cook for the same amount of time. Also! don’t press it constantly as it will drain their juices and your kabab will be dry and rubbery as this makes them hard. The same suggestion is for the hamburger patties.

Note: Tomatoes and onions are both very important in this dish. Tomato gives it acidity and on the other hand onion’s juices induce sweetness and softness.

Another Note: You can make them spicy as per desire by adding finely chopped chilies in mince. Let’s say this quantity can be sufficiently divided into 4 portions and every portion can make 3 kebabs from it.