The Ultimate Chapli Kababs

 The Ultimate Chapli kabab

There is no WE in Chapli kababs....!😜Yes because these are my favourite kababs all the time....you can say that It is the King of all kababs because it's tangy and nutty texture gives you bursting flavour every time you eat this Kabab...!

Once my api made these Chapli kababs for us and i took these kababs for my college friends and they were all like "these kababs are So good".....! One of my friend was from Khyber pakhtun khwa so she said....! In their province These kababs are called as Peshawari kababs....! She told me the basic origin of these kababs that Khyber pakhtun khwa is the province of Pakistan and Peshawar is the Capital city of this province so these kababs are the speciality of this Capital city that is why they called peshawari kababs....well that day was so informative for me and I thanked to her and told this all story to my Api and she said yes it is true....😊.

Well these Chapli kababs are literally from the word Chaprikh means flattened....! So basically these kababs are round flattened petty of  minced meat and ground spices and chopped tomatoes.

Well I am fan of these kababs....! And they go very well with the imli ki chutney and mint chutney. People serve it with naan but you can also eat it with pulao and Daal Chawal.....! Well for me if you just give me these kababs and chutney I will be very happy and eat that all hehehehe......!

Making of these Chapli kababs is very easy.Like Of your guests are coming in short notice so you can make these Super Duper easy Chapli kababs....!Most of the people add scrambled egg in the Chapli Kababs but I think it is an extra step but if you want to add this in your kababs you can add 2 eggs and fry it and then add into the mixture....! Most of the Dhabba Wale also use MSG for boasting the flavour but I think Chapli kababs has it's own taste so we should not Use different things Because i want the real taste.....!

IMPORTANT TIPS:

• If your Chapli kababs are breaking so make sure that the fat of the minxe should be 20 to 30% in it because lack of fat  create this problem...!
• One more thing is that when you make the mixture of kababs so make sure add the tomatoes just before frying because the tomatoes produce extra juice so it creates moisture in the mixture so make sure add tomatoes just before frying.   
• The binding of Chapli kababs is very important so make sure if you are using eggs so do not just add full egg step by step add tsp of egg in the mixture to see the binding quality of the mixture.
• When you are going to fry the kababs just take a small portion and fry it and taste the spices and salt and adjust according to your taste. .....It is an optional tip but very useful.
• Mince for chapli kababs is grind only one time because for chapli kababs we need more coarse mince than normal.it will give you best taste.

So let's Jump to the recipe because this recipe is from my sister and You can say that this is the Ultimate Chapli kabab recipe because It is the best and easy recipe.....!

WHAT YOU NEED:

• 1½ tablespoon dried pomegranate arils, 
• ▢1½ to 2 tablespoon red chilli flakes
• ▢1 tablespoon cumin seeds
• ▢1 tablespoon coriander seeds
• ▢½ tablespoon fennel seeds,
• Ground Spices

• ▢½ tablespoon Kashmiri chilli powder, 
• ▢1 teaspoon red chilli powder, 
• ▢1 teaspoon garam masala
• ▢1 teaspoon black salt, 
• ▢½ teaspoon black pepper
• ▢½ teaspoon turmeric powder
• For Kababs

• ▢½ kg mince,
• ▢1 cup chopped onion, drain the excessive amount of water.
• ▢1 cup cornmeal or maizemeal, (Makai ka atta)
• ▢2 tablespoon ginger garlic paste
• ▢2 tablespoon chopped fresh coriander
• ▢2 tablespoon chopped green chilli
• ▢2 tablespoon butter
• ▢¾ cup chopped tomato, about 1
• ▢Ghee or butter to fry

HOW TO MAKE THESE Ultimate Chapli kababs:

1. The most important thing which gives the aroma and bursting flavour is the spices of the Chapli kabab.....! So first of all Roast cumin, coriander, dried pomegranate aril and fennel seed in a pan for 1 minutes until fragrant. Remove from heat.
2. At the same time add the ground spices in the pan and stir it for one minute than transfer these spices to the grinder and crushed the whole spices and put it aside.
3. In next step take the large bowl and add the mince and all the ingredients which are mentioned above in ( For kababs ) except tomatoes and cornmeal and mix it Properly until a fine mixture is formed.leave it for 30 minutes but it will be good if you marinate it for 3 to r hours.
4. Just before frying add the tomatoes and the cornmeal.mix them well.
5. Make small balls and flattened with your hands.
6. Shallow fry the kababs from both side and serve them with podina or imli chutney and enjoy the ultimate Chapli kababs.
7. The taste will be tangy and the nutty flavour is because of the pomegranate arils.

I hope you will enjoy this recipe and will share it with your friends 😋.....!

•