Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, chapli kabab with gathiya chutney. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Chapli Kabab with Gathiya Chutney is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Chapli Kabab with Gathiya Chutney is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook chapli kabab with gathiya chutney using 25 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Chapli Kabab with Gathiya Chutney:
- Make ready For kabab
- Get 1/2 kg Beef mince
- Prepare 4 eggs
- Take 4 tomatoes
- Get 2 onion
- Get 1 tbsp cumin seeds (roasted and griend)
- Prepare 1 1/2 tbsp Coriander seeds (roasted and griend)
- Make ready 1 tbsp leveld salt
- Get 1 tbsp crushed red chilli
- Get 4 tbsp Makai ka aata
- Take 1 1/2 tbsp pomegrenet seeds dried (greinded)
- Prepare 1 tsp whole spices powder
- Make ready 1 tsp red chilli powder
- Make ready 1/2 cup green Coriander chopped
- Take 4 green chillies chopped
- Make ready 2 tbsp ghee or butter cubes
- Make ready oil for shellow frying
- Prepare For Gathiya Chutney
- Prepare 1/2 cup
- Take Gathiya (big sew)
- Get 1/4 cup water
- Get 4 green chillies
- Take 1/4 cup green Coriander
- Take 2 tbsp lemon juice
- Prepare 1/4 tsp salt
Chapli kebab is a form of kebabs widely popular in Pakistan. Mixed together with a South Asian blend of spices, the beef is flattened into circles and shallow-fried. I served these on buns with Spicy Hot Garlic Chutney (also found on this site) and the Raita recipe from this submitter. Contemporary Pakistani food is a vibrant mix of Arabic, East Asian and Indian flavors that shine in food writer and author Sumayya Usmani's new cookbook, Summers Under the Tamarind Tree.
Instructions to make Chapli Kabab with Gathiya Chutney:
- Cut tmatoes and discart the seeds cut them in tiny cubes
- Cut onion in tiny cubes like omelete onion
- Beat 3 eggs and fry them in little quantity of oil after fring cut it in cubes
- Put mince in a chopper with salt,red chiili crushed and powder,cumin griended,corinder seeds grinded,pomegranet seed grinded,whole spices powder and butter or ghee. choprised them very well
- Take out mince in a bowl and mix 1 egg, fried egg cubes makai ka aata and all vegeis
- Make balls and press them between your palms to make disc like shape about 1/2 inch thick
- Heat oil in fring pan and shellow fry them all from both sides wheh these turns light brown,put them in a paper
- Serve these kabab with gathiya chutney or as you like any sauce or katchup
- For chutney soak gathiya in water and then put in blender wiht it's all ingredients and blend well use more water if needed. serve with chapli kabab
Chapli Kabab is a popular minced meat Kabab that's cooked in Pashtun style and resembles a disc shaped patty. You may also serve them with Naan, a special rice dish known as Kabuli Pulao, plain pulao or wrap them up along with sliced juicy tomatoes, onions & chutney of your choice. Shan Chapli Kabab Mix enables you to experience the authentic traditional taste of delicious Pashtun-style Chapli kababs. Make thin flat kabab / patties with wet hands and paste a slice of tomato on one side. Shallow fry until crisp brown on both sides.
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