Best Chapli Kabab Recipe | Pakistani Chapli Kabab
Have you ever wondered how to make Chapli Kabab so juicy, soft, tender, spongy, succulent, and spicy? Yes! You’re in the right place today; this recipe will teach you how to exactly make such Chapli Kabab.
Statement: I have tried the Chapli Kabab in every Pakistani Province. Still, I’m certain that none can match the juiciness of the Chapli Kabab found in our province – Khyber Pakhtunkhwa (KPK).
I was raised in KPK, and there are so many kebab shops in our town, and most of the shops are famous in the entire province. After countless trials and testing these shops, I have found that you can make authentic Chapli Kabab at home with basic ingredients.
And yes, the real key behind this recipe is the type of meat. I know most people don’t tell you this, but for today’s recipe, I will be forthright. You should always use pure beef meat with fats.
Secondly, besides the cooking oil, I will use beef fat (Charbi) to make our recipe taste like a Peshawari restaurant Chapli kabab. So, guys, be ready! This simple recipe will be more flavorful than other online recipes.
Why You Should Love Pakistani Chapli Kabab?
- Juicer: Chapli Kabab is one of the juicer dishes among all the beef culinary creations. If cooked properly, they melt in a month, giving you a next-level experience of tenderness.
- Easy To Make: Unlike other beef recipes, this is a breeze; even if you lack cooking skills, you can make these savory kababs. Also, the ingredients used in today’s recipe are so basic and easily available in every kitchen.
- Versatile: This overpowering recipe that is very versatile. You know people love to eat kababs standalone and only use chutney. Few love to eat them with naans, and some use fried rice with these kababs. You can also serve Chapli Kabab as a side dish with any main cuisine.
- Nutritious: Ground beef is one of the abundant sources of energy, especially since it’s a great source of protein and fats. So if you’re involved in strength training workouts, this is the right recipe.
More About Chapli Kabab And Their Origin?
Chapli Kabab is a round patty (tiki) like Shami kababs , but made of meat– mostly beef. This is slightly different from other types of kabab, as it’s softer and juicer. We often use corn flour or simple wheat flour in the medley of kabab to make our patties more tender.
The word ‘Chapli’ is basically a Pashto word that means “flat”, and this kabab first originated from old Afghans and the Khyber Pakhtunkhwa region. In KPK, especially in Peshawar, you will find some of the notable kabab shops.
Similarly, in Mansehra KPK (my hometown), you will find some gold mines of kabab, especially “Icherrian,” a famous place offering pure beef kabab that makes you drool.
The people of our region are maestros in this chapli kabab recipe, and they only use pure ground beef and some basic spices to craft this perfect culinary.
Related Post: Must Try This Peshawari Chicken Karahi
Ingredients
- Corn Flour: This primary ingredient will prevent kababs from breaking. You can also use the staple wheat flour, but it’s not too effective like corn flour. Corn flour has more starch than wheat, making it more sticky after being mixed with keema.
- Keema (Ground Beef): I’m using beef meat for the keema; it has more fats that contribute to more juiciness. You can also go for mutton meat but always remember to add extra tablespoons of corn flour for it.
- Green Chili: I’m a fan of green chilis; they elevate the fiery profile of the kababs. I’m using Chilaca peppers, but you can opt for any type of green chilis based on your preferences.
- Onions: Few people ignore onions for this recipe, but for me, it’s an essential ingredient that infuses the Chapli kabab with a delightful mix of sweet and savory flavors. I opted for the chopper to finely mince the onions, but you can also go old-school with a knife for that satisfying chop.
- Tomatoes: I prefer using deseeded tomatoes for this recipe. Removing any excess moisture from them is crucial since their water content can prevent the keema from being (ground beef) sticks. While I fry the kababs, I’ll toss a couple of large tomato slices onto them to impart the fresh taste of tomatoes into the kababs. Must try this!
- Cilantro: I will use the cilantro for garnishing purposes and mix some dry coriander seeds in the medley to elevate the flavors of our kababs.
- Red Chili Flakes: This is an another must-have ingredient that you can’t ignore for this recipe. Red chilis flakes make kababs very spicy and add a unique texture to the top layer.
- Other Spices: I’m using some other basic and common kitchen spices, including store-bought kabab masala, or instead of it you can use mix masala, red chili powder, coriander powder, and caraway (ajwain). You can also use the pomegranate seeds for a sour flavor profile, but this time I’m skipping this one.
Related Post: Bun Kababs
Steps To Make Juicy Chapli Kabab
- Toss Everything: Transfer the keema (minced beef) into a mixing bowl, and add all the ingredients individually. I start with corn flour and then toss all the ingredients one by one.
- Mix The Medley: I prefer to use your own hands to mix the medley. Use the force of your palm and finger to fuse the mixture. I think it will take you 3 to 4 minutes to get the end result. Finally, you will see the cohesive and well-blended consistency in keema.
- Leave The Mixture For 5 Minutes: Here is the catch– don’t leave the mixture for longer; the keema (minced beef) and corn flour instantly leave moisture, potentially ruining the entire recipe. I prefer to let it sit for five minutes without covering it up.
- Make The Patties: It’s time to make the patties or tikkies. Patties shouldn’t be too thick or thin, and avoid making large tikkies. Keep the thickness around 1/3 inch, and the width should be around 3 inches.
- Time To Fry: Heat the oil in a frying pan, and add a touch of beef fat. The key to achieving that restaurant-style perfection in Chapli kababs lies in the infusion of beef fat, imparting an extra juiciness. I’m using a mix of cooking oil and a few fat (Charbi) pieces. Now fry the kababs on a medium heat.
- Some Quick Tips: H Smash the one slice of tomato on the top of the kababs. You can also fry some spices in the same oil and later use them for garnishing. Keep overturning the kababs with time and avoid overcooking to preserve the juiciness.
My Pro Tips To Avoid Chapli Kabab From Breaking
First, make sure to use corn flour instead of white or wheat flour. This corn flour is abundant in natural starch, which makes the flour more clingy and gummy. It holds all the ingredients together in the keema mixture and avoids breaking patties or tikkies.
Secondly, knead the mixture with all your might to make it a little hard. Give some extra time to this process to make the mixture a little firm. This will also help the mixture to be more tenacious and prevent patties from breaking.
Stay away from adding extra moisture to the keema mixture. Dry the moisture of tomatoes and onions before tossing them into the medley.
Furthermore, ensure not to leave the keema uncovered for an extended period, as it tends to release excess moisture into the mixture. This directly impacts the firmness of the patties and may cause them to break while frying.
How To Make Chapli Kabab Extra Tender & Soft
The corn flour is the secret behind the softness and tenderness of chapli kabab. Once the heat hits the starch of corn flour inside the kababs, it makes them so juicy and soft.
I’ve noticed that some individuals use beaten eggs to preserve the juiciness of kababs, but I strongly disagree with this practice. Traditionally, we may use a thin layer of beaten egg on the outer surface of Shami kababs or Aloo Kababs. However, when it comes to Chapli Kabab, employing beaten eggs can adversely impact the authentic taste of the recipe.
We need a meaty and savory flavor, and eggs can dilute this main flavor. Instead of meshed eggs, use a piece of beef fats (charbi) to introduce a factor of softness in kababs.
Lastly, don’t cook the kabab on full flame, and avoid overcooking to make the patties soft. Overcooking is the biggest enemy of softness and juiciness.
FAQs
How To Serve Chapli Kabab?
Chapli Kabab is like a main dish, so I always serve it with roti, naan, or chapati. Another must-have item to elevate the flavor is the mint chutney, or you can even serve a yogurt Rita, Hummus, with it. Few folks also love to eat these kababs with white rice or Kabuli pulao.
But whatever you’re serving with Chapli Kabab, never consume cold water over it. Similarly, don’t use any kind of cold drinks with kababs because the fats inside the kabab immediately cling to the throat and can make you ill. This happens to me, that’s why I’m asking you to stay away from this mistake.
Instead of using soft drinks, I prefer hot beverages over kabab. In our town, people love to drink kava or green tea with Chapli kabab.
Other Beef Recipe
Best Chapli Kabab Recipe
Ingredients
- 0.4 Kg Keema
- 4 tbsp Corn Flour
- 1 Tomato (deseeded)
- 1 Chopped onions Chopped
- 3 Green Chilies
- Cilantro
- 1 tbsp Red chili powder
- 1 kabab masala (mix masala) (mix masala)
- 1 tbsp Caraway seeds
- 1 tbsp Dry coriander powder
- 1 tbsp Salt
Instructions
- Put the minced beef in a mixing bowl and add all ingredients one by one, starting with corn flour.
- Use your hands to mix the ingredients, applying palm and finger force. A cohesive, well-blended keema consistency should take 3-4 minutes. Make some extra effort in this step to make the mixture firm. If the mixture is firm, the kababs won’t break while frying.
- Now, shape the patties or tikkies. Aim for a thickness of about 1/3 inch and a width of approximately 3 inches. Avoid making them too thick or large.
- Heat oil in a pan, adding a bit of beef fat (char) for restaurant-style perfection in Chapli kababs. Use a mix of cooking oil with a few fat pieces for extra juiciness.
- Toss some tomato slices over the kababs to infuse more juiciness. Fry spices in the same oil for garnish. Flip the kababs regularly, avoiding overcooking to retain juiciness.
