CHAPLI KABAB RECIPE - PAKISTANI | EASY AND TASTY | FOOD DIARIES |MESMERIZING NATURE

Описание: Description:
Chapli kabab is a speciality of Pukhtun Cuisine, the meals of Khyber Pakhtunkhwa, a province of Pakistan. These kababs are additionally referred to as Peshawari kabab named after Peshawar, the capital town in the equal province. You can examine greater about chapli kabab here!

Chapli kabab is the king of all kababs, full of flavours, texture, tangy and nutty taste. It is full of aromas and bursting with taste. Overall the kababs are pretty handy to make. I know, the making of spice combine is a bit of greater effort however you can make it ahead. And the style of freshly roasted spices is bursting with flavours.

Credits:
“Music provided by Youtube Audio Library - Sweet Release by Dan Lebowitz”
Photography & Video Shoot : Farhan Abbasi
Chef: Asma Farhan
VoiceOver: David
Concept & Editing: Kamran Abbasi

Recipe:
Take mince in a plate, add ginger and garlic paste tomatoes, green chilies, fresh coriander and onions. Mix well.
Add Shan Chapli Kabab Masala Mix with all the ingredients,
Add 2 Eggs
Marinate for 30 minutes at least. (Preferably 4-6 hours in the fridge.)
Before making the kababs, do a taste test on a pan or tawa and adjust spices and salt if required. This step is not necessary but it is always worth the effort to get perfect taste.
Now roll out a flat patty (kabab) from mince dough and embed a slice of tomato in each patty. Roll each kabab patty in corn flour. we prefer a medium single serving size.

Alternately, you may chop a tomato and embed chopped tomatoes in kabab. (I prefer this method as tomato slice slips out of kabab easily.)
Fry kabab on medium heat for 2 minutes on each side until golden, then turn heat to high and cook further for few second for crispy edges.
Delicious yummy and tasty Chapli Kababs are ready!
Serve hot with naan and chutney.

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