Chapli kebab is a Mughlai-influenced Pashtun-style minced kebab, usually made from ground beef, mutton or chicken with various spices in the shape of a patty. It originates from Peshawar, what is today northwest Pakistan, and is also known as the Peshawari kebab
1/2g – Mint leaves and coriander leaves
2 – Green chilli
1 tsp – Cumin powder
1 1/4 tsp – Garam masala powder
2 – Medium tomatoes (seeds removed and chopped)
250g – Minced chicken
1⁄4 tsp – Ginger paste
1⁄4 tsp – Garlic paste
1⁄2 tsp – Black pepper powder
1 1/2 tsp – Crushed red pepper
1 1/4 tsp – Fennel seeds
11/4 tsp – Coriander powder
1⁄2 tsp – Chilli flakes (optional)
2 – Egg
3 – Medium onions (diced)
Salt to taste
*Take a food processor and grind coriander leaves, chopped onion, tomato, coriander powder, mint leaves and green chilly. Keep this paste aside.
*Take a bowl and mix minced chicken, beaten eggs, coriander powder, garam masala, cumin powder, black pepper and crushed red pepper. Now add this to the paste prepared above and mix well.
*Take a small portion of this mixture and shape them into small patties. Repeat the procedure to make more such patties.
*Now, take a wok and pour some oil in it. Place it on a medium flame and heat it. Carefully place the patties in the oil and fry for about 5-6 minutes until they turn brown in colour. Once done, take out the patties and serve hot with mint chutney and papad.