PAKISTANI CHAPLI KEBAB
Chapli kebab is a form of kebabs widely popular in Pakistan. Mixed together with a South Asian blend of spices, the beef is flattened into circles and shallow-fried. The patty must have a charred exterior for an authentic look and flavor! Serve in a bun with pickled red onions or with a side of pita bread. Add my traditional raita (yogurt dip) to your beautiful platter!
Provided by Rookie With A Cookie
Categories World Cuisine Recipes Asian Pakistani
Time 41m
Yield 4
Number Of Ingredients 14
Steps:
- Spray a small skillet with cooking spray; warm over medium-high heat. Pour egg into the skillet; cook and stir until scrambled and set, 3 to 5 minutes.
- Combine scrambled egg, beef, chopped tomato, onion, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a bowl. Mix by hand until well combined. Shape mixture into patties. Press a tomato slice into the center of each patty.
- Heat oil in a deep skillet to 375 degrees F (190 degrees C). Cook patties in the hot oil in batches until charred, 4 to 6 minutes per side.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 8 g, Cholesterol 116.1 mg, Fat 20.8 g, Fiber 2.4 g, Protein 21.9 g, SaturatedFat 7.5 g, Sodium 758.9 mg, Sugar 4.3 g
CHICKEN CHAPLI KEBAB
With a beautiful combination of ingredients, herbs and spices, this recipe is a deliciously different way to enjoy chicken! VIDEO https://www.youtube.com/watch?v=iSTmdkzGyQk
Provided by CLUBFOODY
Categories Southwest Asia (middle East)
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In a large bowl, combine ground chicken, onions, tomatoes, cilantro, mint diced green chilies, ginger, garlic, chickpea flour, red pepper flakes, cumin, coriander, garam masala, ajwain powder, cayenne pepper, sea salt and egg. Mix until the ingredients are well blended. Cover with plastic wrap and refrigerate for 1 hour.
- In a large skillet over medium heat, add oil. Form patties and gently place them in hot oil; cook 7 minutes or until golden brown. Carefully flip patties over and cook for 5 to 6 minutes or until golden brown. Transfer onto a plate lined with paper towel to absorb any excess oil.
- When it's time to serve, drizzle lemon juice over the kebabs and sprinkle fresh chopped parsley. Serve with sliced onions and tomatoes with naan or flatbread. 4 to 6 servings.
Nutrition Facts : Calories 307.2, Fat 19.5, SaturatedFat 3.3, Cholesterol 92.9, Sodium 700.6, Carbohydrate 14.4, Fiber 3.5, Sugar 4.9, Protein 19.9
CHICKEN CHAPLI KEBAB
Make and share this Chicken Chapli Kebab recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all of the ingredients with minced beef and knead mixture well. Set aside for 15 to 20 minutes.
- Take about 1 ¼ tablespoons of meat mixture in your hand. Place it in center of palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kabas should be a little bigger in size than usual round kababs.
- Heat oil in frying pan. When oil gets hot lower heat and fry kababs until well done.
Nutrition Facts : Calories 335.8, Fat 24.7, SaturatedFat 5.6, Cholesterol 76.1, Sodium 82.8, Carbohydrate 8.4, Fiber 1.9, Sugar 4.5, Protein 20.5
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- Place chicken keema (mince) in a bowl; add tomato, onion, mint leaves, coriander leaves, green chilli, ginger, egg, red chilli powder, roasted cumin powder, anardana powder (dried pomegranate seeds), garam masala powder, black pepper powder, coriander powder, and corn flour mixed with salt. Mix well using your hands or with a fork till incorporated.
- Make kebabs: Oil your hands lightly so that the mixture doesn’t stick to them. Then tear off a walnut-size chunk of the keema mixture, and roll into a ball with your palms; flatten gently to form a fat disk, smoothing the edges.
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