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Ever heard of Peshawari Chapli Kebab burgers?
By Asna Faruqui
Chapli kebabs are fried on high flame at first, flipped after a minute to cook the other side, locking the juice in. Then they are fried until fully cooked on medium heat. PHOTO: ASNA FARUQUI
Chapli Kebabs, also known as Peshawari kebabs, belong to the local cuisine of Khyber-Pakhtunkhwa (K-P). ‘Chapli’ is a Pashto word, which means flat – at least according to the six sources I got from Google – so the word “flat” gives you a hint of how these kebabs are made. The circular shape changes slightly when the outer crust forms upon frying, locking the juices inside, resulting in succulent beef patties.
Chapli kebabs are fried on high flame at first, flipped after a minute to cook the other side, locking the juice in. Then they are fried until fully cooked on medium heat.
During the summer seasons, I grill the chapli kebabs on the outdoor grill even though it’s more authentic to fry them. I prefer grilling them as long as the weather permits. But it’s up to you to try both methods and choose the one you prefer, depending on taste and convenience.
In the taste department, these kebabs pass with flying colours! They are seasoned with only salt, black pepper and a hint of crushed red pepper flakes, if you prefer the heat! Chopped cilantro, tomatoes and onions are added right before shaping the kebabs.
Like most of the kebabs, chapli kebabs taste so good when fried and served right away. However, if needed, you may fry and freeze them after cooling. Then when hunger calls, warm the batch in the oven at 300º F, for 15 minutes.
Here is how you do it:
Ingredients:
Beef or chicken – 2 lbs (ground)
Butter – 3 tbsp (salted or unsalted)
Garlic paste – 2 tsp
Ginger paste – 2 tsp
Salt – 3 tsp or to taste
Black pepper – 1 tsp
Red chilli powder – 1 tsp
Red pepper – ½ tsp (crushed)
Cumin and whole round coriander – 1 tbsp (mixed,roasted and ground)
Eggs – 2
Green chilli – 1 (chopped)
Tomatoes – 2 (medium-sized, cubed)
Onion – 1 (medium-sized, chopped)
Cilantro – ¼ cup (chopped)
Oil for frying.
Steps:
1. Mix all the ingredients, and let the mixture marinate in refrigerator for two hours.
2. Heat oil in a large skillet. Shallow fry, on high heat, for a minute and then flip and fry the other side for a minute. Then reduce the heat and fry until fully cooked.
3. If not serving right away, place the kebabs in an oven safe platter cover with aluminium foil and place in the oven at 200°C until it’s time to serve.
Asna Faruqui
The author is a food blogger and photographer.
By Asna Faruqui
Chapli kebabs are fried on high flame at first, flipped after a minute to cook the other side, locking the juice in. Then they are fried until fully cooked on medium heat. PHOTO: ASNA FARUQUI
Chapli Kebabs, also known as Peshawari kebabs, belong to the local cuisine of Khyber-Pakhtunkhwa (K-P). ‘Chapli’ is a Pashto word, which means flat – at least according to the six sources I got from Google – so the word “flat” gives you a hint of how these kebabs are made. The circular shape changes slightly when the outer crust forms upon frying, locking the juices inside, resulting in succulent beef patties.
Chapli kebabs are fried on high flame at first, flipped after a minute to cook the other side, locking the juice in. Then they are fried until fully cooked on medium heat.
During the summer seasons, I grill the chapli kebabs on the outdoor grill even though it’s more authentic to fry them. I prefer grilling them as long as the weather permits. But it’s up to you to try both methods and choose the one you prefer, depending on taste and convenience.
In the taste department, these kebabs pass with flying colours! They are seasoned with only salt, black pepper and a hint of crushed red pepper flakes, if you prefer the heat! Chopped cilantro, tomatoes and onions are added right before shaping the kebabs.
Like most of the kebabs, chapli kebabs taste so good when fried and served right away. However, if needed, you may fry and freeze them after cooling. Then when hunger calls, warm the batch in the oven at 300º F, for 15 minutes.
Here is how you do it:
Ingredients:
Beef or chicken – 2 lbs (ground)
Butter – 3 tbsp (salted or unsalted)
Garlic paste – 2 tsp
Ginger paste – 2 tsp
Salt – 3 tsp or to taste
Black pepper – 1 tsp
Red chilli powder – 1 tsp
Red pepper – ½ tsp (crushed)
Cumin and whole round coriander – 1 tbsp (mixed,roasted and ground)
Eggs – 2
Green chilli – 1 (chopped)
Tomatoes – 2 (medium-sized, cubed)
Onion – 1 (medium-sized, chopped)
Cilantro – ¼ cup (chopped)
Oil for frying.
Steps:
1. Mix all the ingredients, and let the mixture marinate in refrigerator for two hours.
2. Heat oil in a large skillet. Shallow fry, on high heat, for a minute and then flip and fry the other side for a minute. Then reduce the heat and fry until fully cooked.
3. If not serving right away, place the kebabs in an oven safe platter cover with aluminium foil and place in the oven at 200°C until it’s time to serve.
Asna Faruqui
The author is a food blogger and photographer.
