Ever heard of Peshawari Chapli Kebab burgers?

When hunger calls, these kebabs pass with flying colours!

Asna Faruqui June 22, 2016
Chapli Kebabs, also known as Peshawari kebabs, belong to the local cuisine of Khyber-Pakhtunkhwa (K-P). ‘Chapli’ is a Pashto word, which means flat – at least according to the six sources I got from Google – so the word “flat” gives you a hint of how these kebabs are made. The circular shape changes slightly when the outer crust forms upon frying, locking the juices inside, resulting in succulent beef patties.

Chapli kebabs are fried on high flame at first, flipped after a minute to cook the other side, locking the juice in. Then they are fried until fully cooked on medium heat.

During the summer seasons, I grill the chapli kebabs on the outdoor grill even though it’s more authentic to fry them. I prefer grilling them as long as the weather permits. But it’s up to you to try both methods and choose the one you prefer, depending on taste and convenience.

In the taste department, these kebabs pass with flying colours! They are seasoned with only salt, black pepper and a hint of crushed red pepper flakes, if you prefer the heat! Chopped cilantro, tomatoes and onions are added right before shaping the kebabs.



Like most of the kebabs, chapli kebabs taste so good when fried and served right away. However, if needed, you may fry and freeze them after cooling. Then when hunger calls, warm the batch in the oven at 300º F, for 15 minutes.

Here is how you do it:



Ingredients:

Beef or chicken – 2 lbs (ground)

Butter – 3 tbsp (salted or unsalted)

Garlic paste – 2 tsp

Ginger paste – 2 tsp

Salt – 3 tsp or to taste

Black pepper – 1 tsp

Red chilli powder – 1 tsp

Red pepper – ½ tsp (crushed)

Cumin and whole round coriander – 1 tbsp (mixed,roasted and ground)

Eggs – 2

Green chilli – 1 (chopped)

Tomatoes – 2 (medium-sized, cubed)

Onion – 1 (medium-sized, chopped)

Cilantro – ¼ cup (chopped)

Oil for frying.

Steps:

1. Mix all the ingredients, and let the mixture marinate in refrigerator for two hours.

2. Heat oil in a large skillet. Shallow fry, on high heat, for a minute and then flip and fry the other side for a minute. Then reduce the heat and fry until fully cooked.

3. If not serving right away, place the kebabs in an oven safe platter cover with aluminium foil and place in the oven at 200°C until it’s time to serve.

As winter approaches, I say you fry some, and enjoy the kebabs with a naan or as the meat for a delicious burger. In the warmer weather, get the grills and serve them at a family barbeque and enjoy!

All photos : Asna Faruqui

This post originally appeared here.
WRITTEN BY:
Asna Faruqui The author is a food blogger and photographer. Born and raised in Karachi, she now lives in New Jersey, USA with her husband and two daughters. Her Instagram accound is myhappychaotickitchen and she blogs at myhappyandchaotickitchen.com where she posts her kitchen chronicles.
The views expressed by the writer and the reader comments do not necassarily reflect the views and policies of the Express Tribune.

COMMENTS (2)

sana salman | 7 years ago | Reply thanks ansa thanks alot for this really delicious recipe i will surely make this recipe! and do try this recipe as well this is a same chapli kabab but little bit upgraded
shiva the destroyer | 7 years ago | Reply sounds pathetic
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