Chapli kebab or chapli kabab (Pashto: چپلي کباب) is a Pashtun cuisine-style Ground meat kebab, usually made from ground Ground beef, mutton or chicken with various spices in the shape of a patty. The chapli kabab originates from Peshawar in Pakistan.
In India, chapli kabab can be found as street food in the cities of Bhopal, Lucknow, Delhi and Hyderabad, where Muslims have a denser population.
Chapli kababs can be served and eaten hot with naan or as a bun kebab.
Origins
Mughlai cuisine in the region popularised a number of kebab dishes, resulting in local recipes such as the chapli kebab.
Chapli kabab is served in thousands of kebab houses throughout Pakistan and Afghanistan.
Ingredients and preparation
The chapli kebab is prepared with raw, marinated mince and the meat can be either beef or lamb/mutton. The main ingredients include wheat flour, various herbs and spices such as chili powder, coriander leaves, followed by smaller quantities of onions, tomatoes, eggs, ginger, coriander or cumin seeds, green chillies, corn starch, salt and pepper, baking powder and citric juice, like that of lime or lemon.
The kebabs can be fried shallow or deep in vegetable cooking oil over medium heat. The traditional chapli kebab is prepared by frying the kebabs in Animal fat or cow fat over wood-fired stoves to lend an organic flavour. This approach is avoided by some gastronomists, citing health-conscious reasons.
Serving
Once cooked, chapli kebabs can be served and garnished with parsley, chopped onions and tomatoes, along with other accompaniments such as various chutney sauces, salad, yoghurt, pickles or nuts.
See also
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