recipe for Peshawari Chapli Kabab

    Peshawari Chapli Kabab

Here's a recipe for Peshawari Chapli Kabab...

- 500 grams ground beef or mutton

- 1 onion, finely chopped

- 2 tomatoes, finely chopped

- 2 green chilies, finely chopped

- 2 tablespoons fresh coriander, chopped

- 2 tablespoons fresh mint leaves, chopped

- 2 tablespoons pomegranate seeds (anardana), crushed

- 1 tablespoon ginger paste

- 1 tablespoon garlic paste

- 1 teaspoon coriander seeds, crushed

- 1 teaspoon cumin seeds, crushed

- 1 teaspoon red chili flakes

- 1 teaspoon salt, or to taste

- 1 egg

- 1/4 cup besan (gram flour)

- Vegetable oil for frying

1. In a large mixing bowl, combine ground beef or mutton with chopped onion, tomatoes, green chilies, fresh coriander, fresh mint leaves, crushed pomegranate seeds, ginger paste, garlic paste, crushed coriander seeds, crushed cumin seeds, red chili flakes, salt, and egg. Mix everything together until well combined.

2. Add besan (gram flour) to the mixture, a little at a time, until it binds the mixture together and forms a dough-like consistency. The amount of besan may vary depending on the moisture content of the meat.

3. Heat vegetable oil in a frying pan or skillet over medium heat.

4. Take a portion of the mixture and shape it into a flat round patty, about 1/2 inch thick. Repeat with the remaining mixture.

5. Carefully place the shaped patties in the hot oil and fry until golden brown and cooked through, flipping halfway through to ensure even cooking. Cook in batches if necessary, making sure not to overcrowd the pan.

6. Once the Chapli Kababs are cooked, remove them from the oil and drain on paper towels to remove excess oil.

7. Serve hot with naan, roti, or rice, accompanied by mint chutney, sliced onions, and lemon wedges.

Enjoy the delicious flavors of Peshawari Chapli Kababs!

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Feel free to adjust the recipe according to your taste preferences or dietary restrictions. Let me know if you need further assistance!