These Peshwari Chapli Kebabs, with their crispy exterior and tender, flavourful inside, are a perfect nod to the authentic Pashtun method. Made with minimal ingredients, they let the rich taste of beef shine through, with just the right touch of spices and texture.
Chapli kebabs are a beloved delicacy from the Pashtun cuisine, traditionally made with beef and an array of spices. They’re fried to perfection, with a distinct crispy crust and a soft, juicy interior. These kebabs can be enjoyed as a main dish, in a bun, or alongside your favourite chutneys.
Ingredients:
- 1 kilogram beef mince (75% beef, 25% fat)
- 500g red onions (blitzed and squeezed)
- 500g tomatoes (blitzed)
- 3 tablespoons coriander seeds (coarsely ground)
- 100g maize flour
- 2 tablespoons dried pomegranate seeds
- 2 tablespoons dried chili flakes
- 3 large green chilies (finely chopped)
- Thumb-sized piece of ginger (finely chopped)
- 3 teaspoons salt
- ¼ teaspoon baking powder
- Neutral oil (for frying) + 4 tablespoons ghee
Instructions:
- Prepare the Onions:
- Blitz 500g red onions in a food processor and use a muslin cloth to squeeze out the liquid completely. Set aside the onion liquid for other uses like soups.
- Prepare the Tomatoes:
- Blitz 500g tomatoes in the food processor to a similar consistency as the beef mince. Set aside.
- Prepare the Beef Mixture:
- Add 1 kilogram of beef mince (with a 75/25 beef-to-fat ratio) to a large bowl. Knead the mince thoroughly for about 7 minutes until it reaches a smooth, paste-like texture.
- Add the chopped ginger, green chilies, coarsely ground coriander seeds, dried pomegranate seeds, baking powder, dried chili flakes, and salt. Mix for another 5 minutes to ensure all ingredients are well combined.
- Gradually incorporate the onions into the beef mixture, mixing well after each addition.
- Add 100g maize flour and finally fold in the blitzed tomatoes, including their juices.
- Shape the Kebabs:
- Take about 100g of the mixture and shape it into a ball. Flatten the ball with your hands, making finger indentations and a small dimple in the centre to help the kebabs cook evenly.
- Repeat the process for the rest of the mixture, yielding around 19 kebabs.
- Fry the Kebabs:
- Heat neutral oil in a pan along with 4 tablespoons of ghee. The oil should be hot enough for the kebabs to sear quickly.
- Fry the kebabs on high heat for about 2 minutes on each side. Ensure not to overcrowd the pan so the oil temperature stays consistent.
- Fry in batches, cleaning the oil between each batch to keep the kebabs looking and tasting fresh.
- Serve:
- Once cooked, cut open a kebab to check the interior. It should have a crisp crust with a soft, moist centre.
- Serve with a squeeze of lemon, sliced onions, or with chutneys like tamarind or chili. You can also enjoy them in a bun for a homemade kebab sandwich.
Tips:
- Maize Flour: This acts as a binder and is essential for the texture of the kebabs.
- Squeezing the Onions: Be sure to extract as much liquid from the onions as possible to prevent the kebabs from falling apart.
- Freezing: These kebabs freeze very well, and can be reheated in an air fryer for a quick meal.
Serving Ideas:
- Serve with fresh naan, roti, or a side of fragrant basmati rice.
- Accompany with chutneys or a simple salad of onions, lemon, and mint.
Peshwari Beef Chapli Kebab
Chapli kebabs are a beloved delicacy from the Pashtun cuisine, traditionally made with beef and an array of spices. They’re fried to perfection, with a distinct crispy crust and a soft, juicy interior
Ingredients
Instructions
Video
Prepare the Onions:
-
Blitz 500g red onions in a food processor and use a muslin cloth to squeeze out the liquid completely. Set aside the onion liquid for other uses like soups.
Prepare the Tomatoes:
-
Blitz 500g tomatoes in the food processor to a similar consistency as the beef mince. Set aside.
Prepare the Beef Mixture:
-
Add 1 kilogram of beef mince (with a 75/25 beef-to-fat ratio) to a large bowl. Knead the mince thoroughly for about 7 minutes until it reaches a smooth, paste-like texture.
-
Add the chopped ginger, green chilies, coarsely ground coriander seeds, dried pomegranate seeds, baking powder, dried chili flakes, and salt. Mix for another 5 minutes to ensure all ingredients are well combined.
-
Gradually incorporate the onions into the beef mixture, mixing well after each addition.
-
Add 100g maize flour and finally fold in the blitzed tomatoes, including their juices.
Shape the Kebabs:
-
Take about 100g of the mixture and shape it into a ball. Flatten the ball with your hands, making finger indentations and a small dimple in the centre to help the kebabs cook evenly.
-
Repeat the process for the rest of the mixture, yielding around 19 kebabs.
Fry the Kebabs:
-
Heat neutral oil in a pan along with 4 tablespoons of ghee. The oil should be hot enough for the kebabs to sear quickly.
-
Fry the kebabs on high heat for about 2 minutes on each side. Ensure not to overcrowd the pan so the oil temperature stays consistent.
-
Fry in batches, cleaning the oil between each batch to keep the kebabs looking and tasting fresh.
Serve:
-
Once cooked, cut open a kebab to check the interior. It should have a crisp crust with a soft, moist centre.
-
Serve with a squeeze of lemon, sliced onions, or with chutneys like tamarind or chili. You can also enjoy them in a bun for a homemade kebab sandwich.
Note
- Maize Flour: This acts as a binder and is essential for the texture of the kebabs.
- Squeezing the Onions: Be sure to extract as much liquid from the onions as possible to prevent the kebabs from falling apart.
- Freezing: These kebabs freeze very well, and can be reheated in an air fryer for a quick meal.
- Serving Ideas:
- Serve with fresh naan, roti, or a side of fragrant basmati rice.
- Accompany with chutneys or a simple salad of onions, lemon, and mint.
Chapli Kebab, Peshwari chapli kebab, how to make chapli kebab
