Peshawari Chapli Meat Kebabs date back to the Mughal era, where it was specially prepared for royal functions and celebrations. Traditionally, the kebabs are prepared by combining fresh minced meat with robust spices, for intense flavour and taste. The recipe below can be made in 30 minutes, with ingredients commonly found in any kitchen. To know how to make this dish, keep reading.
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Make Peshawari Chapli Meat Kebabs at Home in 30 Minutes
In a bowl, add mince, ginger-garlic paste, green chillies, onions, tomatoes, coriander powder, cumin powder, chilli flakes, black pepper powder, anardana, salt, eggs and corn starch. Mix well and form small patties.
In a shallow pan, heat some oil and place the kebabs carefully. Fry them on every side, on low flame for about 5 minutes.
Garnish with chopped coriander leaves and serve hot with yoghurt raita.
You can also use chicken or lamb meat with fat instead of goat mutton for this dish.
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Frequently Asked Questions
Can I skip eggs in this recipe?
Yes. You can avoid the eggs and use fat and corn flour for binding to prevent the kebabs from breaking or becoming dry.
What can I add to make my chapli kebabs more firm?
If using 2 eggs, then add one more egg (making it total 3 eggs) to make your kebabs firm. If you’re skipping the eggs, then adjust the amount of fat and corn starch.