Chapli Kebab or Chappal Kabab is prepared with the spicy amalgam of beef mince. Photo by WorldClick
If you ever came to Khyber-Pakhtunkhwa and you didn’t take a snack with Chapli / Chappal kebabs (چپلی کباب) then, believe us, you’ve missed this unique and crispy Pashtun specialty. Chappal Kabab or Chapli Kebab is among the iconic foods of the Pashtun and Afghani cuisine, which is also commonly popular in other regions of Pakistan and in some parts of the northern India as well.
Chapli Kebab or Chappal Kabab is prepared with the spicy amalgam of beefmince with onions, tomatoes and green chilies mixed with coriander, pomegranate & cumin seeds, salt, black pepper, lemon juice, eggs, cornstarch and coriander leaves. Most of these articles are indigenous to this region. Chapli Kebab is shaped in flat patty and cooked in animal’s fats on a large horizontal griddle. The typical Pakhtun recipe also includes the addition of white flour in the material and the peppery taste of these kebabs is enjoyable for everyone.
The ideal fatty Chapli kebab is constructed with 3 table-spoons of the material by placing the same substance in the center of the palm and is then rolled to shape it like a ball. This ball is then flattened by palms once again with a little force and it is formed like a pancake. This is now fried carefully until both sides of Kebab become dark brown. Chapli Kebab is ready to be served with lemon, onion rings, salad and raita and ideally it is eaten with Tandoori roti or Naan.
You’ll find the fatty Chapli Kebab or Chappal Kabab in many dhabbas or small restaurants in the province of Khyber-Pakhtunkhuwa in Pakistan; however famous cities of Peshawar, Mardan, Charsadda and Takht bhai are particularly known for this Afghan originated food delight. Locals also take a cup of Peshawari Kahwa (Green tea) to make this greasy in-take digestible.