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DISH NAME : CHAPLI KEBAB
Preparation Time : 20 minutes
Cooking Time : 15 minutes
Description
Chapli kebab is from Peshawar in Pakistan.Its popular in Afghanistan also.Chapli is derived from the Pashto word 'chaprikh', which means flat.Pashto is the language of the Pashtuns, which belongs to an Iranian group. It is the official language of Afghanistan and is also spoken in northern areas of Pakistan.
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Note
1)Adding red capsicum gives a nice speckled colour to the kebabs. This is entirely optional.
2)Dried pomegranate seeds gives a nice taste, if available, add.I did not have it when i made this, so left out the ingredient.
3)Baking soda softens meat. Add this only half an hour before frying or kebabs will be too soft and fall apart.
| Quantity | Name |
|---|---|
| 200 Gm.s | Mutton mince |
| 1 Tsp. | Salt |
| 1 Tbsp. | Red capsicum, chopped finely |
| 1 Tsp. | Green chillies, chopped finely |
| 4 Tsp. | Onion paste |
| 1 Tsp. | Lime juice |
| 2 Tsp. | Corriander leaves chopped fine |
| 1.5 Tbsp. | Maize flour or corn meal |
| 0.5 Tsp. | Cardamom powder |
| 1 Tsp. | Cumin Seeds |
| 2 Tsp. | Corriander seeds |
| 1 Tsp. | Pomegranate seeds, dried & crushed |
| 1 Pinch | Baking soda (optional) |
| 100 Ml. | Oil for frying |
| 2 Tsp. | Water |
Method
1) Add water to the mince, & mix well.
2) Add rest of the ingredients. Mix and rub well with the palm of your hands.
3) Keep in fridge for 4 hours.
4) Keep outside 20 minutes before frying.
5) Grease hands with oil & take small rolls from mince and flatten slightly to form round patties.
6) Heat oil in a frying pan and shallow fry on both sides till kebabs are golden brown.
7) Drain & serve hot, accompanied with mint chutney.
Serving Suggestions
Serve hot with mint chutney and lime wedges.