Chapli Kabab

Name: Chapli Kabab
Total time: 30 min
Yield: 4 log
Ingredients: Beef qeema 500g; Tamatar 1 bareek kata; piyaz 1; Anar dana 1 tbsp; kuta hua sabut dhaniya; Hari mirch 3; adrak; namak; Makai ka atta 2 tbsp; Talne ke liye tail

30 minute · 4 log · BBQ · Pakistan

Chapli kabab ki plate, hari chutney aur salad ke sath

Chapli kabab Peshawar hai aik plate mein, chapta, naram, masaledar, aur tawe par tala hua jab tak kinare kurkure na ho jayein. Is ka naam is ki chapti shape se aaya hai, aur zaiqa tamatar, anar dana, kute hue sabut dhaniya aur hari mirch se aata hai jo qeeme mein milaye jate hain. Ye street food bhi hai aur dawat ka khana bhi, naan, piyaz aur hari chutney ke sath khaya jata hai, aur thande qeeme aur naram haathon se behtareen banta hai. Isay darmiyani halki aanch par fry karein taake beech mein pak jaye aur bahar na jale, aur beech mein tamatar ka tukda dabayein, jaise kabab banane wale karte hain.

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Ajza

Beef qeema 500g
Tamatar 1 bareek kata
piyaz 1
Anar dana 1 tbsp
kuta hua sabut dhaniya
Hari mirch 3
adrak
namak
Makai ka atta 2 tbsp
Talne ke liye tail

Banane Ka Tareeqa

Piyaz aur tamatar ko bohat bareek kaatein aur tamatar ka zyada ras nichod dein, taake mix shape dene ke liye sakht rahe.
Qeema aik bowl mein tamatar, piyaz, anar dana, kuta dhaniya, mirch, adrak, namak aur makai ke atte ke sath rakhein. Haathon se sirf milne tak milayein.
Dhak kar mix ko fridge mein 20 minute rest dein. Thanda qeema shape achhi rakhta hai aur behtar fry hota hai.
Haathon ko thande paani se geela karein. Aik hissa lein, taqreeban 4 inch ki patli gol tikki banayein, aur beech mein tamatar ka chhota tukda dabayein.
Tawe par tail ki achhi teh darmiyani aanch par garam karein. Tail itna garam ho ke sizzle kare, lekin dhuan na nikle.
Kabab ko jagah chhod kar tawe par rakhein. Pehli taraf 4 se 5 minute fry karein, baghair dabaye.
Chaudi spatula se ahista paltein aur 4 se 5 minute aur fry karein, jab tak dono taraf sunehre aur andar tak pak na jayein.
Nikaal kar halka drain karein, aur hari chutney, kati hui piyaz aur naan ke sath garam serve karein.

Chef ki tip

Kabab ko zyada na dabayein. Ahista paltein warna toot jayenge. Thanda qeema behtar kabab banata hai, is liye mix ko har batch shape dene tak fridge mein rakhein.

Serve Karna

4 logon ke liye naan, hari chutney, kati hui piyaz, lemon aur salad ke sath main dish ke tor par kaafi hai. Har shakhs ko 2 kabab khoob chutney ke sath dein, aur zyada naan garam rakhein. Chapli kabab starter ke tor par bhi achha hai, main course se pehle har shakhs ko aik kabab chutney aur lemon ke sath. Podine ka raita mirch ko thanda karta hai.

Store Aur Dobara Garam Karna

Thanda kar ke pake hue kabab airtight dabbe mein fridge mein 2 din tak rakhein. Tawe par darmiyani aanch par garam karein jab tak andar tak garam na ho jaye, ya oven mein 180C par 8 se 10 minute. Kacha mix fridge mein 1 din tak rehta hai. Shape diye hue kache kabab ko baking paper ke beech mein rakh kar 1 mahine tak freeze karein, aur frozen hi fry karein, har taraf 2 minute zyada dein.

Ajza Ke Notes

Thodi charbi wala qeema lein, taqreeban 15 se 20 percent. Bilkul lean qeema khushk aur tootne wala kabab banata hai.
Makai ka atta mix ko bandhta hai aur classic texture deta hai. Gehun ka atta bhi chal jata hai, lekin kabab ghana hota hai.
Anar dana khatta pop deta hai. Isay halka koot lein, paste na banayein.
Bareek kata tamatar nami aur zaiqa deta hai, lekin zyada ras kabab ko tod deta hai, is liye pehle drain karein.

Variations

Chicken chapli: chicken qeema lein, 1 extra tbsp makai ka atta daalein, aur har taraf 3 se 4 minute fry karein, kyunke chicken jaldi pak jata hai.
Zyada mirch wali: 1 tsp kuti hui laal mirch aur aik extra hari mirch daalein, aur zyada chutney ke sath serve karein.
Chapli burger: kabab ko sekay hue bun mein piyaz, tamatar, chutney aur tale hue ande ke sath rakhein, Peshawar style burger ke liye.

Aam Ghaltiyan

Mote kabab banana. Bahar jal jata hai aur beech mein kacha reh jata hai, is liye patle aur aik jaise rakhein.
Bohat tez aanch par fry karna. Masale jal jate hain aur kabab palatne par toot jata hai.
Spatula se dabana. Is se ras nikal jata hai aur kabab khushk ho jata hai.
Dukan se laya garam qeema use karna. Wo naram aur chipchipa hota hai aur shape dena mushkil hota hai, is liye pehle thanda karein.

Aksar Puche Jane Wale Sawal

Mere chapli kabab kyun toot jate hain?

Mix zyada geela tha, kabab mota tha, ya jaldi palat diya gaya. Tamatar drain karein, mix thanda karein, kabab patle rakhein, aur pehli taraf set hone dein phir paltein.

Kya chapli kabab bake kar sakte hain?

Ji haan. Tail brush kar ke 200C par 15 se 18 minute bake karein, aik dafa palat kar. Wo tale hue kabab jitne kurkure nahi hote, lekin phir bhi mazedar hote hain.

Anar dana kis liye hota hai?

Anar dana khatta, fruity zaiqa deta hai jo rich qeeme ko balance karta hai. Na mile to 1 tsp lemon ras aur kuch kuti hui khushk cranberry use karein, lekin zaiqa mukhtalif hota hai.

Kya mix pehle se bana sakte hain?

Ji haan. Mila kar dhak kar fridge mein 1 din tak rakhein. Fry karne se pehle hi shape dein, taake kabab apni form rakhein.

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