Traditional street food in Afghanistan | liver fry | Chapli Kabab Recipe | Popular street food
Recipe Information
Chapli Kabab
Cultural Context
Chapli Kabab hails from the Khyber Pakhtunkhwa province of Pakistan, where it is a beloved street food. Traditionally made by local vendors, these flavorful patties are a staple at gatherings and celebrations. Today, Chapli Kabab has gained popularity beyond Pakistan, often enjoyed in various forms across South Asia and in Pakistani restaurants worldwide.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Combine ground beef, finely chopped onion, diced tomato, and minced green chili in a large bowl.
Add grated ginger, minced garlic, chopped cilantro, and mint to the meat mixture.
In a separate bowl, beat the egg and then mix it into the meat mixture.
Add bread crumbs, cumin seeds, coriander seeds, red chili powder, salt, and black pepper to the bowl.
Mix all ingredients thoroughly until well combined.
Divide the mixture into equal portions and shape each portion into a round, flat patty.
Heat oil in a large skillet over medium heat until shimmering.
Carefully place the patties in the skillet, ensuring not to overcrowd the pan.
Cook the patties for 4-5 minutes on each side, or until they are golden brown and cooked through.
Remove the patties from the skillet and drain on paper towels to absorb excess oil.
Serve hot with naan or rice, accompanied by yogurt sauce or chutney.
Allergens
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