Authentic Peshawari Chapli Kabab Recipe by Samina Food Story

Here’s a detailed recipe for **Authentic Peshawari Chapli Kabab** inspired by traditional Pashtun flavors. This version is full of rich spices and textures, making it a favorite in South Asian cuisine.

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### **Ingredients**
#### For the Kabab Mixture:
- Beef mince (with 20% fat): 1 kg
- Onion: 2 medium (finely chopped and squeezed to remove excess water)
- Tomato: 1 large (finely chopped)
- Green chilies: 3–4 (finely chopped)
- Fresh coriander leaves: ½ cup (chopped)
- Fresh mint leaves: ¼ cup (chopped)
- Garlic paste: 1 tbsp
- Ginger paste: 1 tbsp
- Egg: 1 (lightly beaten)
- Cornmeal (makai ka atta): 2–3 tbsp
- Pomegranate seeds (anardana): 2 tbsp (crushed)
- Cumin seeds: 1 tbsp (roasted and crushed)
- Coriander seeds: 1 tbsp (roasted and crushed)
- Red chili flakes: 2 tsp (adjust to taste)
- Salt: 2 tsp (adjust to taste)
- Black pepper powder: 1 tsp
- Garam masala powder: 1 tsp
- Dry fenugreek leaves (kasuri methi): 1 tbsp (crushed)

#### For Cooking:
- Tomatoes: 1–2 (sliced, for placing on kababs)
- Oil or ghee: For shallow frying

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### **Instructions**

#### Step 1: Prepare the Kabab Mixture
1. In a large mixing bowl, combine the beef mince, chopped onions, tomatoes, green chilies, coriander leaves, and mint leaves.
2. Add garlic paste, ginger paste, and all the spices (cumin, coriander, red chili flakes, black pepper, garam masala, and salt).
3. Mix in crushed pomegranate seeds, dry fenugreek leaves, and cornmeal.
4. Add the beaten egg and mix everything thoroughly until well combined.
5. Cover and refrigerate the mixture for 30 minutes to 1 hour to allow the flavors to meld.

#### Step 2: Shape the Kababs
1. Take a handful of the kabab mixture and shape it into a flat, round patty (about ½ inch thick).
2. Press a tomato slice onto the center of each kabab for a traditional touch.

#### Step 3: Fry the Kababs
1. Heat oil or ghee in a large flat pan over medium heat.
2. Gently place the shaped kababs in the pan, ensuring they don’t overlap.
3. Fry for 3–4 minutes on each side or until golden brown and cooked through.
4. Remove and place on paper towels to drain excess oil.

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### **Serving Suggestions**
- Serve the Peshawari Chapli Kababs hot with naan, paratha, or steamed rice.
- Pair with mint chutney, raita, or a fresh salad for a complete meal.

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### **Tips for Perfect Chapli Kababs**
1. **Fat Content**: Ensure the mince has 20% fat for juicy kababs.
2. **Cornmeal**: This helps bind the mixture while adding texture.
3. **Tomatoes**: Use fresh and firm tomatoes to prevent the kababs from breaking.
4. **Don’t Overcrowd the Pan**: Fry in batches for even cooking.

Enjoy the smoky and spicy goodness of authentic **Peshawari Chapli Kababs**! Let me know how they turn out. 😊