Chapli Kabab - Recipe for Life - Step By Step Guide_2

Here’s a **Chapli Kabab** recipe — packed with authentic flavors, just like the Peshawari classic! Let’s dive right in. 🍽️🔥

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🌿 **Ingredients:**

✅ **For the Kabab Mixture:**
- 500g minced beef or mutton (with 20-30% fat)
- 1 medium onion (finely chopped and squeezed)
- 2 tbsp coriander seeds (crushed)
- 1 tbsp cumin seeds (roasted and crushed)
- 2-3 green chilies (finely chopped)
- 1 tbsp ginger-garlic paste
- 1 tsp red chili flakes
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper powder
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1 tbsp anardana (dried pomegranate seeds, crushed)
- 1/2 cup tomatoes (finely chopped, seeds removed)
- 2 tbsp fresh coriander (finely chopped)
- 2 tbsp mint leaves (finely chopped)
- 1 tbsp wheat flour or cornmeal (for binding)
- 1 egg (optional, for extra binding)

✅ **For Frying:**
- 1/2 cup oil or ghee
- Tomato slices (for topping)

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🥘 **Step-by-Step Cooking Method:**

⭐ **1. Prepare the Mince:**
1️⃣ In a large bowl, mix the minced meat with finely chopped and squeezed onions (to remove excess moisture).
2️⃣ Add crushed coriander seeds, roasted cumin seeds, green chilies, and ginger-garlic paste.

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⭐ **2. Spice It Up:**
1️⃣ Mix in red chili flakes, salt, black pepper, garam masala, turmeric, and crushed anardana.
2️⃣ Add finely chopped tomatoes, coriander, and mint leaves.
3️⃣ Sprinkle in wheat flour or cornmeal for binding.
4️⃣ If the mixture feels too soft, add an egg to help hold the shape.

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⭐ **3. Shape the Kababs:**
1️⃣ Take a portion of the mixture and flatten it into a thick, round patty (Chapli Kababs are larger and thinner than regular kababs).
2️⃣ Press a slice of tomato on top of each patty.

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⭐ **4. Fry to Perfection:**
1️⃣ Heat oil or ghee in a wide pan over medium heat.
2️⃣ Fry the kababs until golden brown and crispy on both sides (about 4-5 minutes per side).
3️⃣ Drain on paper towels to remove excess oil.

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⭐ **5. Serve Hot:**
1️⃣ Serve Chapli Kababs with naan, yogurt chutney, fresh salad, and a squeeze of lemon juice.
2️⃣ Garnish with extra coriander and onion rings for that authentic street-food touch!

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✨ **Pro Tips:**
- For an authentic texture, avoid over-mixing — the kabab mixture should be slightly coarse.
- Rest the mixture for 20-30 minutes before frying for best results.
- Use beef or mutton with fat — the fat melts while frying and creates that signature crispy crust!

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🔥 Now you’ve got the perfect **Chapli Kabab** ready to impress!
Try it and let me know how your culinary masterpiece turns out! 🌟🍔