A popular Indian street food which is equally popular in Pakistan and Afghanistan, Chapli Kabab is just melt-in-mouth, juicy, flavourful and one of the best gifts of the Mughals to us. My first encounter with this kabab happened six years back during my first visit to Ramadan Food Mela, a special street food fair happens every year during Ramadan in Frazer Town, Bangalore. Since then I have been a big fan of this kabab and have it every year when this food fair is on. I just love it. I learned the recipe and made it quite a few times at home. Whenever I do, me and my husband gulp it and finish in the blink of an eye 😛
This year, this is the first time I have prepared Chapli Kabab as Eid ul-Adha is round the corner as Mr. Husband has demanded for the same. Our celebration has started slowly. This ongoing lockdown and staying home have already started getting on our nerves. It’s better to celebrate and eat good rather than panicking and getting depressed.
Coming to Chapli Kabab, this is typically prepared with mutton, beef or chicken keema (mince). I have used mutton keema to prepare the same. Mixed with spices and herbs, these patties are best served with flat-breads. These juicy and soft patties can also be served as snacks with sliced onion and a piece of lime. They are delicious in all the ways.Easy to make and wholesome, you actually don’t need any special occasion to enjoy Chapli kabab. If you are craving for it, go for it. Here’s how I made my Chapli Kabab. The below mentioned ingredients should give you approx 11 kababs.
To Prepare Kabab Mix:
- 500 gm mutton keema (mince)
- 3 table-spoon roasted besan (gram flour)
- 2 standard sized onion, finely chopped
- 1 deseeded tomato, finely chopped
- 3 green chilli, finely chopped
- 1 handful chopped coriander leaves
- 2 table-spoon ginger-garlic paste
- 1 table-spoon lime juice
- 1 tea-spoon red chilli powder (adjust according to tolerance)
- 1 tea-spoon kashmiri red chilli powder
- 1 tea-spoon cumin powder
- 1/2 tea-spoon turmeric powder
- 1/2 tea-spoon garam masala powder
- 1 egg
- salt, according to taste
- ghee, as required
- Mix all the ingredients mentioned in To Prepare Kabab Mix section except egg and salt. Mix nicely. Make sure that no lump of besan remains.
- Now, crack the egg to the mixture and once again give a thorough mix. Use your hand for all the mixing.
- Cover the mixture with cling sheet and refrigerate for 2 hours.
- Take it out from refrigerator and add salt. Give a proper mix once again.
- Heat 1 table-spoon ghee on a tawa (flat pan) and spread it to the entire tawa with the help of spatula.
- Rub water in your hand and take a handful of kabab mixture. With the help of your hand give round and flat shape.
- Place it on tawa and in the same way, place as many numbers according to the size of your tawa. I have fried 3 at one time.
- Over medium flame, fry 7 minutes on both the sides. Keep adding ghee and keep flipping in between. You will see that the kababs started releasing oil. Once that happens, fry another 3 minutes on both the sides and remove.
- In the same way fry all the kababs batch by batch.
- Your Chapli Kabab is ready to be served now.
Serve hot with flat-breads, rice/pulao or as it is with onion and lime. This is a showstopper and will add extra delight to your Eid party.
Do drop me a comment telling how you like this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.