PESHAWAR: Chapal Kabab is a famous dish of Banu a city in Pakistan’s Khyber Pakhtunkhwa province. These kababs are traditionally made from minced meat (usually beef or lamb) mixed with various spices and herbs, shaped into round patties, and fried until golden brown.
Chapal Kabab is a popular street food as well as a popular dish in restaurants across Pakistan, known for its rich taste. In Banu visitors around the tables decorated with freshly cooked Chapal Kababs, not only enjoy just a meal, but experience a connection to the vibrant culture and hospitality of Banu.
Here’s a simple recipe for making Chapal Kabab:
Ingredients:
500g minced, 1 onion, 2 tomatoes, 2 green chilies, 2 tablespoons coriander seeds, 1 tablespoon pomegranate seeds (anardana), 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1/4 cup fresh coriander leaves, 1/4 cup fresh mint leaves, 1 egg, Salt to taste, and oil for frying
Instructions:
- In a large mixing bowl, combine the minced meat, chopped onion, tomatoes, green chilies, crushed coriander seeds, pomegranate seeds, ginger and garlic paste, chopped coriander and mint leaves, egg, and salt. Mix well until all ingredients.
- Take a handful of the mixture and shape it into a round patty, about 1/2 inch thick. Repeat with the remaining mixture to make more patties.
- Heat oil in a frying pan over medium heat. Once the oil is hot, place the Chapal Kababs in the pan carefully.
- Fry the kababs for about 4-5 minutes on each side, or until they are golden brown and cooked through.
Serve the Chapal Kababs hot with naan bread, yogurt sauce, salad, and chutney on the side and enjoy your homemade Chapal Kababs!
