Peshawari Chapli Kabab - Kaaf Foods

Peshawari Chapli Kabab

Name: Peshawari Chapli Kabab
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 35 min
Yield: 4-5 Servings
Cuisine: Pakistani

Diff🟡Medium

Prep⏱️20 Mins

Cook⏲️15 Mins

Total⏳2h 35m

Serv🍽️4-5

Cuisine🌍Peshawari

#ChapliKabab #PeshawariChapliKabab #CookWithAqib #KababRecipe #PakistaniFood

اردو میں پڑھیے 📖

Ingredients

Main Ingredients

Minced Meat (Beef/Mutton)1 kg

Onions (chopped & squeezed)3 large

Tomatoes (finely diced)2 medium

Green Chilies5-6

Cornmeal (Makai ka Aata)3 tbsp

Egg1 pc

Lemon Juice2 tbsp

Fresh CorianderA handful

Oil/Ghee (for frying)As needed

Spices & Seasoning

Crushed Coriander Seeds2 tbsp

Anardana (Pomegranate)1.5 tsp

Red Chili Flakes2 tsp

Salt1.5 tsp

Garam Masala Powder1 tsp

Pro Tip

Squeezing out all moisture from the chopped onions is the most critical step to prevent Chapli Kababs from breaking apart while frying. To get authentic Peshawari flavor and rich aroma, use 100% pure, natural spices from Kaaf Foods™.

How To Cook

Step 1: Preparation

Chop onions and squeeze out all excess liquid completely using a cloth or your hands. 5 Mins

Step 2: Mixing & Kneading

Combine minced meat, squeezed onions, tomatoes, green chilies, coriander, egg, cornmeal, lemon juice, and all spices. Knead firmly for 5-7 minutes. 10 Mins

Step 3: Marination

Cover and refrigerate the mixture for 2 hours for optimal flavor integration. 2 Hours

Step 4: Frying

Shape large, thin flat kababs and shallow fry in medium-hot oil until golden brown and crispy on both sides. 15 Mins

Video Guide

Watch the recipe recommended video.

🎥 Video Credit: Cook With Aqib

Nutrition Facts

CALORIES

per serving (approx. 2 kababs)

380 kcal

Fat

24g

Carbs

Fiber

Sugar

Protein

34g

Calorie Distribution

Protein 36% Carbs 7% Fat 57%

FAQs

Frequently Asked Questions

Why do Chapli Kababs break during frying?

Kababs break if there is excess water in the onions/tomatoes or if there isn't enough fat (fat acts as a natural binder along with egg and cornmeal).

Why is fat (Charbi) necessary in minced meat for Chapli Kabab?

A ratio of 80% meat and 20% fat keeps the kababs moist, juicy, and prevents them from shrinking or drying out.

What can I use if I don't have Cornmeal (Makai ka Aata)?

You can substitute cornmeal with roasted gram flour (besan) or regular wheat flour.

Can I freeze raw Chapli Kababs?

Yes, shape the kababs and layer them between plastic sheets in a container. Freeze for up to 2-3 weeks.

Should I fry Chapli Kababs on high or low heat?

Fry them on medium heat so the meat cooks completely from the inside while getting crisp on the outside.

Why is Anardana (Pomegranate seeds) added to Chapli Kabab?

Anardana gives the traditional Peshawari Chapli Kabab its signature tangy flavor and crunchy texture.

Can I use Chicken mince instead of Beef/Mutton?

Yes, chicken mince works fine, but you may need to reduce the frying time as chicken cooks much faster.

Why are tomatoes added raw to the mixture?

Raw diced tomatoes add freshness, color, and a pleasant acidic bite to the rich meat mixture.

What is the best side dish to serve with Chapli Kabab?

Serve hot with mint-green chili yogurt chutney, fresh naan, sliced onions, and lemon wedges.

Why should I choose Kaaf Foods™ spices for Chapli Kababs?

Traditional kababs rely heavily on spice purity for their authentic aroma. Kaaf Foods™ provides 100% pure, natural, and unadulterated spices that enhance the rich traditional flavor of your kababs.

Where can I order pure, natural spices from Kaaf Foods™?

You can explore and purchase our complete range of 100% pure, premium-quality spices directly from our official website at kaaffoods.com for fast and reliable delivery to your doorstep.

Kaaf Foods™

Spice Collection

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