Chapli kabab

Chapli kabab is a traditional and most famous dish of northern areas of Pakistan. It originates from Peshawar and also known as Peshawri kabab. Usually these kababs are made of minced beef, but can also be made with mutton or chicken minced. Various spices gives it a unique, distinctive taste.
Chapli kabab can be accompanied with fresh hot naan, salad and raita or chutney. You may also squeeze a lemon on it just before eating. Make sure to eat it freshly fried and hot. It is a superb option to serve at some special dinner, specially it goes great in winter season. And don't forget to serve hot "Qehwa" after this special treat. Let's look at the recipe:

Ingredients:

• Beef 1 kg
• Beef fat 50 gms
• Ginger 2 inch piece
• Green chillies (big) 15-20
• Anar Dana (dried pomegranate seeds) 2 tbsp
• Onion (chopped) 1 cup
• Tomatoes (chopped) 1cup
• Coriander leaves (chopped) 1/2 cup
• Oregano seeds 1 tsp
• Crushed red chillies 2 tbsp
• Crushed cumin seeds 2 tbsp
• Crushed coriander seeds 2 tbsp
• Eggs 2
• Makai ka aata(cornmeal) 1/2 cup
• Salt to taste
• Oil for frying

Method:

• Wash the beef properly. Grind beef, beef fat, ginger, anar dana and half of green chillies together. Grind properly, it should be well minced.
• Chop remaining green chillies and add in the beef mixture.
• Chop the onion finely and squeeze its water (do not add that water into kabab mixture).
• Deseed and chop the tomatoes finely and add into it.
• Add all the remaining ingredients, knead the mixture like a dough for atleast 10 minutes.
• Make kababs and freeze.
• Or if you want to fry immidiately, then first refrigerate the kabab mixture for atleast 1-2 hours, then make kababs and fry.
• Don't cook on too high or too low flame. Flame should be medium to keep the kababs soft, tender, juicy, crispy from outside and perfectly cooked and juicy inside.
• Serve with chutney, salad, raita and hot naan.