The history of the kebab traces back to myriads of both Asian and African cuisines. The word kebab means ‘to roast’. The term can also be referred to as a meat patty mixed with spices.In Asian countries, kebabs are served mostly with rice and salad, however it is now served in different forms with bread as well.
Chaprikh is a Pashto word meaning flat, and chapli is a derivation of this particular word; hence a flat round kabab . Chapli is very popular among Pakistani Pashtuns. Furthermore, it is a popular food item both in Pakistan and Afghanistan. . I visited a Afgani restaurant in Lajpat Nagar , New Delhi … They served it with a Afgani bread … though we would take breads later on …
- 500 g minced meat
- 2 medium onions, finely chopped
- 1 tsp garlic and ginger paste
- 1 tsp salt
- 2 large tomatoes , finely chopped, seeds removed
- 2-3 green chilies , finely chopped
- 1 tbsp chopped coriander leaves
- 1 1/2 tsp crushed red chilies
- 1 tsp cumin seeds , roasted and crushed
- 1 tbsp coriander seeds , roasted and crushed
- 2 tbsp anar dana (dried pomegranate seeds ) crushed
- 1/4 cup finely chopped coriander leaves
- 1/4 cup finely chopped mint leaves
- 1 egg
- Oil / Ghee for frying
- Mix well all the ingredients in the mince except oil .
- Keep aside for 1/2 hour .
- Roll the mixture in round balls .Flatten (press by palms) the balls.
- Heat oil for shallow frying .
- Shallow fry the kababs till golden brown from both the sides.
- Serve hot with breads and chutney