Charsadda,Chapli Kabab

Posted by Nisar Durrani

 

The places to visit for this native favorite is Bakhshi pul on Charsadda Road Peshawaer, there are only two well known Kabab houses, very crowded and as usual the patties of the Kabab and bread is small, quiet typical of the city food outlet, the portions become smaller and smaller as you reach further south.

The akhshi pul Chapli Kabab houses were very favourite of President Sekander Mirza and Ayub Khan of Pakistan; both developed heart diseases later on. They used the PIA evening flight to have their favorite kebab flown over for their dinner.

Gulistan chaplia kabab (Nisatta, Charsadda), Takker, Landi Kotal and Takht Bhayi are the other spots well known for the best kebabs amongst the locals.

 The recipes for Chapli Kabab commonly have a lot of fat content like Charbi (Animal Fat) and Eggs.

It also has a healthy portion of Coriander, Ginger, Garlic, chili, Anardana, Powder sour grape (Ghoura Angure) and Zeera when mixed with onion and tomato.

Ingredients:

• Meat, half kilo Or two cups of fine minced meat low in fat.
• Two bulbs of fresh ginger, very fine cut.
• One bulbs of onion average small to medium size. Spanish onions for those who do not like the pungent smell of cutting the bulb. It has to be cut very fine.
• Zeera about one teaspoon.
• Coriander green leaves to be cut to small pieces about ten branches of the fresh cut leaves with the stem. Crushed coriander seeds one tablespoon.
• 4 Tomato crushed and fine cut.
• Ghoura Angoor (Bitter Grape powder) two spoon.
• Red and green chili two of each cut to fine pieces.
• Anardana crushed fine in a mortar (Chattu) 2 tablespoons.
• Garlic one medium size bulb cut to fine pieces.

Procedure:

chapli kabab

1. Mix all of the above in wide container and mix 1 table spoon of fine Corn flour and two table spoon of fine wheat flour. Add salt and water as needed to make a semi solid ball. Cover it with the lid and refrigerate for 4 to six hours before cooking.
2. Start the charcoal fire or the gas grill half an hour before cooking. Cover the surface for cooking with a double layer of Aluminum foil. Perforate it with the fine fork about a small perforation per square inch. Prepare medium size Patties and smear both surface of the patties with a touch of olive oil to prevent sticking and burning. Move the patties frequently and turn over when cooked. Slow cooking range for the fire is advised, well cooked or well done are every bodies favorite.